01_Introduction (1)

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01 Introduction

Quality ControlBudi Aribowo


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Quality Control

Dale H. Besterfield

2009

Eighth Edition

Pearson Prentice Hall


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Syllabus (2)

8. Control Chart for Attributes

9. Control Chart for Attributes, Labs.

10. Lot by Lot Acceptance Sampling11. Acceptance Sampling System

12. Reliability

13. DOE and Taguchis Method

14. Taguchis Method, Labs.


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Definition of Quality

Quality can be quantified as follows : Q = P/E,P(erformance), E(xpectation)

If Q is greater than 1.0, then the customer has agood feeling about the product or service

Base on AmericanS

ociety for Quality (AS

Q)defines quality as a subjective term for whicheach person or sector has its own definition In technical usage the characteristics of a product or

service that bear on its ability to satisfy stated or

implied needs, or a product or service that is free ofdeficiencies

ISO 9000:2000 the degree to which a set ofinherent characteristics fulfills requirements.


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The Dimensions of Quality

(Garvin, 1988)

Performance, primary product characteristics

Features, secondary characteristics

Conformance, meeting specification or industry

standards Reliability, average time for the unit to fail

Durability, useful life

Service, resolution of problems and complaints

Response, human-to-human interface, such as thecourtesy of the dealer

Aesthetics, sensory characteristics, such as exteriorfinish

Reputation, past performance, such as being ranked

first


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Operasionalisasi Dimensi Kualitas

Perhatikan kasus printer laser untuk PC.Delapan dimensi Garvin dapat

dioperasionalisasikan sebagai berikut


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Operasionalisasi Dimensi Kualitas (lanjutan)

Unjuk kerja (performance)

Jumlah halaman per menit

Kepekatan cetak

Features

Dilengkapi dengan penyangga ganda

Kemampuan mencetak foto digital

Keterandalan (reliability) Rata-rata waktu antar kerusakan

(MTBF)


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Kesesuaian (conformance)

ketajaman cetak dibandingkandengan kompetitor

Usia pakai (durability) dugaan waktu hingga ketinggalan

jaman (obsolescence)

rata-rata usia komponen utama

Kemampulayanan (serviceability) tersedianya pusat reparasi

banyaknya copyper print cartridge


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Keindahan (aesthetics)

bentuk dan warna rangka

tata letak tombol kendali

Kualitas yang dipersepsikan

jaminan merek

rating yang diberikan dalam

laporan pelanggan

rating yang diterbitkan majalah

byte


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Kepentingan relatif tiap-tiap dimensi dapat ditunjukkan dengan

memberi-kan bobot, yang nilainya antara 0 dan 1 sehingga total

bobotnya adalah 1.

Dimensi Bobot

Performance 0,30

Features 0,05

Reliability 0,15

Conformance 0,10

Durability 0,15

Serviceability 0,10

Aesthetics 0,05

Percieved Quality 0,10

Total 1


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Setiap dimensi kemudian dievaluasi

dengan cara mengujinya dengan

menggunakan suatu alat ukur, yang

telah dirancang sebelumnya. Setiap

dimensi diuji dengan mem-berikan skor

antara 0 dan 10. Skor 10 berarti nilai

dimensi tersebut sempurna, sedangkan

0 berarti nilai dimensi tersebut buruk

sama sekali.


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Dimensi Bobot Merk X(skor)

Merk Y(skor)

Performance 0,30 8 7

Features 0,05 6 2

Reliability 0,15 5 6

Conformance 0,10 8 7

Durability 0,15 9 8

Serviceability 0,10 6 9Aesthetics 0,05 7 9

Percieved Quality 0,10 9 6

Total 1,00


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Kalikan skor dimensi dengan

bobotnya, sehingga dihasilkan skor

dimensi terboboti.

Jumlahkan seluruh 8 skor dimensi

terboboti tersebut, sehingga

diperoleh rating kualitas relatif untuk

kedua merk.

Catatan: proses ini akan menjadi lebih

mudah jika menggunakan spreadsheet,

seperti Excel


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Dimensi Bobot Merk X Merk Y

Skor Skb Skor Skb

Performance 0,30 8 2,40 7 2,10

Features 0,05 6 0,30 2 0,10Reliability 0,15 5 0,75 6 0,90

Conformance 0,10 8 0,80 7 0,70

Durability 0,15 9 1,35 8 1,20

Serviceability 0,10 6 0,60 9 0,90Aesthetics 0,05 7 0,35 9 0,45

Percieved

Quality

0,10 9 0,90 6 0,60

Total 1,00 7,45 6,95


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Quality Control

The use of techniques and activities to achieve,sustain and improve the quality of a product orservice.

It involves integrating the following related

techniques and activities : Specification

Design

Production or Installation

Inspection

Review of Usage to provide information for therevision if needed


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Statistical Quality Control (SQC)

A branch of Total Quality Management.

It is the collection, analysis and interpretation of

data for use in quality control activities.

Statistical Process Control (SPC) and Acceptance

Sampling are the two major parts ofSQC.

All the planned or systematic actions necessary to

provide adequate confidence that a product orservice will satisfy given requirement for quality is

called quality assurance


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Historical Review

1924, Shewhart of Bell Telephone Laboratories developed astatistical chart for the control of product variables

1942, Dodge & Romig developed the area of acceptance samplingas a substitute for 100% inspection

1946, the American Society for Quality was formed

1950, Deming (who learned sqc from Shewhart), gave a series oflecturers on statistical methods to Japanese engineers.

1954, Juran made his first trip to Japan in 1954 and furtheremphasized managements responsibility to achieve quality

1960, the first quality control circle were formed for the purpose ofquality improvement.

By late 1970s, US managers were making frequent trips to Japan tolearn about the Japanese miracle

In the late 1980s, the automotive industry began to emphasizestatistical process control (SPC)

1990, Emphasize on quality continued in the auto industry. ISO9000 became the worldwide model for a quality system.

By the year 2000, the quality focus was shifting to information

technology within an organization and externally via the Internet


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Metric System

In 1960 the International Committee ofWeights and Measures revise the metricsystem. This revision is the International

System (SI), which has the following base units:

Length meter (m)

Mass kilogram (kg)

Time second (s)

etc


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Responsibility for Quality

Quality is not the responsibility of any one

person or functional area its everyone job !

Begins when marketing determines thecustomers quality requirements and

continuous until the product is used for a

period of time by a satisfied customer.


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Total Quality Management

Total Made up of the Whole

Quality Degree of excellence a product or

service provide Management Act, art, or manner of

handling, controlling, directing etc.

The art of managing the whole to achieveexcellence.


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6 Basics Concepts of TQM

A committed and involved management toprovide long-term top-to-bottom organizationalsupport

Focus on the customer Effective involvement and utilization of the entire

work force.

Continuous Improvement

Treating suppliers as partners Establishing performance measures for the

processes


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TQM; Principles & Practice

Leadership

Customer Satisfaction

Employee Involvement

Continuous Improvement

Supplier Partnership

Performance Measure


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TQM; Tools & Techniques

(Quantitative)

SPC

Acceptance Sampling

Reliability

Experimental Design

Taguchis Method

FMEA QFD


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TQM; Tools & Techniques

(Nonquantitatives)

ISO 9000

ISO 14000

Benchmarking

TPM

Products Liability

Lean etc


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7 Steps to Strategic Planning(John R. Dews. Quality Digest. June 1994)

Customer Needs

Customer Positioning the planners determinewhere the organization wants to be in relation to

the customer Predict the Future

Gap Analysis

Closing the Gap

Alignment It must be aligned with the mission,vision and core values of the organization.

Implementation


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TERIMA KASIH

Have a Nice Day

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