การลดน้ำหนักบรรจุของผลิตภัณฑ์หมูสามชั้นสไลด์ให้อยู่ในข้อกำหนดคุณลักษณะโดยใช้เทคนิคซิกซ์ ซิกมา

• Main Author: อภิรดี ไชยชมภู
• Other Authors: ผู้ช่วยศาสตราจารย์ ดร.รุ่งฉัตร ชมภูอินไหว
• Format: Independent Study
• Language: Thai
• Published: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2020
• Online Access: http://cmuir.cmu.ac.th/jspui/handle/6653943832/68988
• Institution: Chiang Mai University

The objective of this study is to present the reduction of sliced pork belly product package’s weight to comply with specifications using Six Sigma techniques. The study was conducted in 5 steps of Six Sigma method which are define, measure, analyze, improve, and control. The study began with determining the extent of the problem. Specifically, this study only focused on sliced pork belly, since it was consumed in highest demand. At the production process, after the product (sliced pork belly) had been packed, generally the weight of the package was over specifications. As a result, the production costs were very high. Therefore, this study aimed to reduce package’s weight of sliced pork belly to weigh between the range of 1,000 grams and 1,010 grams. The process of measurement and data integration were conducted to find variation of the measurement’s mistake from the study of measurement’s repeatability and reproducibility (Gage R&R). In addition, standard deviation, weight after packing, process capability (Cp), and process capability index (Cpk) were used to measure the process capability. Consequently, the cause & effect diagram and risk assessment were also used to identify causes of problem from people who associate with the production process’s brain-storming. The results showed that: the problems came from inappropriate temperature of sliced pork belly (before it entered into the slicing machine), and no standard of belly pork’s size. The researcher had taken experimental design technique to define an appropriate factors and the results has showed: (1) the temperature of the pre-sliced pork belly should be -1 degrees celsius, (2) the proper way to put pork belly into slice machine was to turn sirloin towards the blade and (3) the sliced pork belly must be inverted to get a size of 5 millimeters. Moreover, the continuously development led the slice machine to cut the meat in a size of 9 inches wide. A new design of new equipment also caused slice machine to cut pork belly into 2.5 inches and 1.5 inches. To create easier and more accurate work process, the number of sliced pork belly for one pack was determined to be 30-32 pieces so that the package’s weight complies with specifications of 1,000 grams and 1,010 grams. Finally, a controlling process was conducted by developing the work instruction guideline which will control the work process to follow the given guideline. As a result of the research, the sliced pork belly product package’s average weight could decrease from 1,018grams to 1,005 grams/pack and standard deviation also decreased from 4.965 to 1.737 grams which made the process comply with the specifications.