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PROCESS CAPABILITY STUDY FOR IMPROVEMENT OF PRODUCT RELIABILITY AT FOOD AND BEVERAGE INDUSTRY

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dc.citedby0
dc.contributor.authorRasib A.H.A.en_US
dc.contributor.authorMusazzali M.en_US
dc.contributor.authorAbdullah R.en_US
dc.contributor.authorBoejang H.en_US
dc.contributor.authorHanizam H.en_US
dc.contributor.authorRafaai Z.F.M.en_US
dc.contributor.authorid57195394283en_US
dc.contributor.authorid58093402300en_US
dc.contributor.authorid56650070800en_US
dc.contributor.authorid36989346800en_US
dc.contributor.authorid55178449700en_US
dc.contributor.authorid58092875800en_US
dc.date.accessioned2024-10-14T03:19:28Z
dc.date.available2024-10-14T03:19:28Z
dc.date.issued2023
dc.description.abstractDespite the numerous challenges faced by competitors in the same sectors, particularly in the Food and Beverage (F&B) industries, manufacturing has improved its performance. Process capability refers to a process ability to produce a product or service that meets the customer's specifications. The issue is that the manufactured items are delivered to customers that not meeting their expectations. The purpose of this study is to develop an understanding of a product reliability through process capability study factors that occur during the industrial production and how they can be applied by converting the manual activities to automated activities. Through assumption, this study influenced the outcome of the Cp and Cpk which calculated by Minitab software as a method for measuring the quality performance through identifying the production's process wide tolerances. In this study, the Cp's results are 0.86, when the Cp's results is less than 1.0, then the process is incapable. Therefore, it is necessary to think for action to be taken. Based on the Cp's results, it is helpful for level of managers, and any companies to use Cp's results as a guideline in order to increase their product's reliability through appropriate improvement while reducing process tolerances. Finally, water volume can be monitored and take an action for improvement based on Cp's results. � School of Engineering, Taylor's University.en_US
dc.description.natureFinalen_US
dc.identifier.epage375
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85147512332
dc.identifier.spage357
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85147512332&partnerID=40&md5=6e221475afb558dd979a1f00c87d01c8
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/34392
dc.identifier.volume18
dc.pagecount18
dc.publisherTaylor's Universityen_US
dc.sourceScopus
dc.sourcetitleJournal of Engineering Science and Technology
dc.subjectprocess capability
dc.subjectproduct reliability
dc.subjectProduction
dc.titlePROCESS CAPABILITY STUDY FOR IMPROVEMENT OF PRODUCT RELIABILITY AT FOOD AND BEVERAGE INDUSTRYen_US
dc.typeArticleen_US
dspace.entity.typePublication
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