OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X

This study aims to solve the problem in PT. XYZ due to consumer’s complaints in product Face Wash X which has phase separation and the consistency is too runny. The study was conducted by analyzing potential sources of problems using evaluation notes during product development, Ishikawa-Fishbon...

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Main Author: Adi Atmaja, Himawan
Format: Theses
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/66277
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:66277
spelling id-itb.:662772022-06-27T16:04:21ZOPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X Adi Atmaja, Himawan Indonesia Theses Consumer complaints, product stability and consistency, analysis of Potential source of the problem, Ishikawa-Fishbone Diagram, Failure Mode Effect Analysis (FMEA), optimization, Design of Experiment (DOE) INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/66277 This study aims to solve the problem in PT. XYZ due to consumer’s complaints in product Face Wash X which has phase separation and the consistency is too runny. The study was conducted by analyzing potential sources of problems using evaluation notes during product development, Ishikawa-Fishbone Diagram, and Failure Mode Effect Analysis (FMEA) on the stability and consistency response of the product that was used as a Critical Quality Attribute (CQA), namely the pH value (Y1), viscosity (Y2), & the difference in conductivity (Y3) between the products before and after the accelerated stability using the heating-cooling method. Factors that are considered to affect the CQA of the product are the concentration of poly-ol (X1), fatty alcohol concentration (X2), surfactant concentration (X3), and process termination temperature (X4) were optimized using the Design of Experiment (DOE)-Box Bhenken and resulting the factors that theoretically will give optimum responses according to the product CQA, X1 at 21.72%, X2 at 3.93%, X3 at 5.12%, and X4 at 50°C. Design space is created by overlaying plots. Further analysis was carried out by comparing the theoretical response with the actual response. From the experimental results, the error in all responses is smaller than the degree of confidence 5.00%. The accelerated stability evaluation concluded that the optimized product was stable with no separation found through visual observations or changes in microscopic structure observations, and no statistically significant shift in peak temperature thermal values. Based on the results, the results of the optimization of the formula and manufacturing process of face wash X using the Design of Experiment (DOE) method can be applied to PT. XYZ. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description This study aims to solve the problem in PT. XYZ due to consumer’s complaints in product Face Wash X which has phase separation and the consistency is too runny. The study was conducted by analyzing potential sources of problems using evaluation notes during product development, Ishikawa-Fishbone Diagram, and Failure Mode Effect Analysis (FMEA) on the stability and consistency response of the product that was used as a Critical Quality Attribute (CQA), namely the pH value (Y1), viscosity (Y2), & the difference in conductivity (Y3) between the products before and after the accelerated stability using the heating-cooling method. Factors that are considered to affect the CQA of the product are the concentration of poly-ol (X1), fatty alcohol concentration (X2), surfactant concentration (X3), and process termination temperature (X4) were optimized using the Design of Experiment (DOE)-Box Bhenken and resulting the factors that theoretically will give optimum responses according to the product CQA, X1 at 21.72%, X2 at 3.93%, X3 at 5.12%, and X4 at 50°C. Design space is created by overlaying plots. Further analysis was carried out by comparing the theoretical response with the actual response. From the experimental results, the error in all responses is smaller than the degree of confidence 5.00%. The accelerated stability evaluation concluded that the optimized product was stable with no separation found through visual observations or changes in microscopic structure observations, and no statistically significant shift in peak temperature thermal values. Based on the results, the results of the optimization of the formula and manufacturing process of face wash X using the Design of Experiment (DOE) method can be applied to PT. XYZ.
format Theses
author Adi Atmaja, Himawan
spellingShingle Adi Atmaja, Himawan
OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X
author_facet Adi Atmaja, Himawan
author_sort Adi Atmaja, Himawan
title OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X
title_short OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X
title_full OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X
title_fullStr OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X
title_full_unstemmed OPTIMIZATION OF FORMULA AND MANUFACTURING PROCESS USING THE DESIGN OF EXPERIMENT METHOD TO IMPROVE THE PRODUCT’S STABILITY AND QUALITY OF FACE WASH X
title_sort optimization of formula and manufacturing process using the design of experiment method to improve the product’s stability and quality of face wash x
url https://digilib.itb.ac.id/gdl/view/66277
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