Reducing CIP (Cleaning in Place) Time on Spray Drier Machine with DMAIC Method


Authors : Muhammad Sonjaya; Faridah Muttabasyimah; Bangkit Dwi Rianto; Yudi Prastyo

Volume/Issue : Volume 9 - 2024, Issue 12 - December

Google Scholar : https://tinyurl.com/yvmdjt5p

Scribd : https://tinyurl.com/yvc3f48v

DOI : https://doi.org/10.5281/zenodo.14576691

Abstract : PT XYZ is a company engaged in manufacturing that produces Food Flavors. The main problem that occurs is the water consumption during cleaning (Product Changeover) is very high. The purpose of this study is to reduce the use of water during cleaning and reduce cleaning time, and productivity can be improved by the DMAIC method. The first step is to analyze each product characteristic and collect CIP Record data. From this data, it can be seen how long it takes for CIP. This improvement involves the Quality Team to verify the results of the CIP time reduction. As a result of the improvement, the time required for CIP from 3 hours dropped to 2 hours. As well as water consumption from 1,088 M3 to 762 M3 (Saving 366 EUR).

Keywords : Lean Six Sigma, DMAIC, Quality, Efficiency, Food Industry.

References :

  1. Ida Rinjani, Wahyudin Wahyudin, Billy Nugraha (2021), Analisis Pengendalian Kualitas Produk Cacat pada Lensa Tipe X Menggunakan Lean Six Sigma dengan Konsep DMAIC, 8(1), 18-31
  2. Rizka Oktaviani, Heru Rachman, Muhammad Rifky Zulfikar, Muchammad Fauzi, (2022), Pengendalian Kualitas Produk Sachet Minuman Serbuk Menggunakan Metode Six Sigma DMAIC,2(1), 122-130
  3. Sumiharni Batubara, Raden Abdurrahman Halimuddin (2016), Penerapan Lean Manufacturing Untuk Meningkatkan Kapasitas Produksi Dengan Cara Mengurangi Manufacturing Lead Time Studi Kasus: Pt Oriental Manufacturing Indonesia, 1(01), 49-56
  4. Diko Ryanda Nasution, Abdurozzaq Hasibuan, Siti Rahma Sibuea (2023), Pengendalian Kualitas CPO untuk Meminimumkan ALB Menggunakan Metode DMAIC, 1(4), 333-343
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  10. Erry Rimawan Damsiar, Yudi Prastyo (2018), Reduce Reject Painting Process Using Six Sigma Method with DMAIC Approach and Experiments on Brake Disc Products (1 Rc Hub) (Case Study PT. XYZ), 3(10), 327-337
  11. Putri Kartika, Annisa Marwa, Tri Wahyuningsih, Yudi Prastyo, Tri Ngudi Wiyatno (2024), Lowering Customer Claim &; Ng Ratio on Jack Bracket Part Using Lean Six Sigma-DMAIC Method at PT. XYZ, 9(1), 3319-3329

PT XYZ is a company engaged in manufacturing that produces Food Flavors. The main problem that occurs is the water consumption during cleaning (Product Changeover) is very high. The purpose of this study is to reduce the use of water during cleaning and reduce cleaning time, and productivity can be improved by the DMAIC method. The first step is to analyze each product characteristic and collect CIP Record data. From this data, it can be seen how long it takes for CIP. This improvement involves the Quality Team to verify the results of the CIP time reduction. As a result of the improvement, the time required for CIP from 3 hours dropped to 2 hours. As well as water consumption from 1,088 M3 to 762 M3 (Saving 366 EUR).

Keywords : Lean Six Sigma, DMAIC, Quality, Efficiency, Food Industry.

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