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IPT KE9:QA - Surisdiarto TUJUAN INSTRUKSIONAL: 1.MEMILIKI PENGERTIAN TTG QA 2.DAPAT MEMBUAT SOP 3.MENYADARI PENTINGNYA QA DALAM FEED MILLING 4.DAPAT MENERAPKAN.

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Presentation on theme: "IPT KE9:QA - Surisdiarto TUJUAN INSTRUKSIONAL: 1.MEMILIKI PENGERTIAN TTG QA 2.DAPAT MEMBUAT SOP 3.MENYADARI PENTINGNYA QA DALAM FEED MILLING 4.DAPAT MENERAPKAN."— Presentation transcript:

1 IPT KE9:QA - Surisdiarto TUJUAN INSTRUKSIONAL: 1.MEMILIKI PENGERTIAN TTG QA 2.DAPAT MEMBUAT SOP 3.MENYADARI PENTINGNYA QA DALAM FEED MILLING 4.DAPAT MENERAPKAN QA DALAM FEED MILLING PHILIP CROSBY (1986): DOING THING RIGHT THE FIRST TIME ADDS NOTHING TO THE COST OF YOUR PRODUCT OR SERVICE. DOING THING WRONG IS WHAT COST MONEY

2 IPT KE9:QA - Surisdiarto 3 CRITICAL FACTORS FOR CORPORATE SUCCESS: 1.THE NEED TO DEVELOP A CLEAR STRATEGIC FOCUS 2.TO STRIVE FOR COMPLETE CUSTOMER SATISFACTION 3.A TOTAL COMMITMENT TO QUALITY  IS A WAY OF LIFE  IS A PHILOSOPHY  IS A WORK DISCIPLINE

3 IPT KE9:QA - Surisdiarto PART OF A TOTAL CONCEPT FOR ORGANISING THE PRODUCTION PROCESS TO CONSISTENTLY DELIVER PRODUCT OF THE 1) REQUIRED QUALITY 2) IN THE REQUIRED QUANTITY 3) AT THE RIGHT TIME AND 4) AT A COMPETITIVE PRICE THE NEED FOR QA: 1.VARIABILITY IN MATERIAL QUALITY 2.CONSUMERS ARE BECOMING MORE QUALITY CONSCIOUS 3.CONSUMERS MORE DEMANDING IN RATIONS, QUALITY, TIME

4 IPT KE9:QA - Surisdiarto MIXING UNIFORMITY - REDUCED ADG BY 22% - INCREASED FCR BY 8 POINT - INCREASED MORTALITY BY 12% NUTRIENT CONTENT - CRUDE PROTEIN < 15% - CRUDE PROTEIN 15% - CRUDE PROTEIN > 15% CARRYOVER EFFECT - MICROINGREDIENTS: NICARBAZIN

5 IPT KE9:QA - Surisdiarto MOISTURE LEVEL - LESS THAN 13% - 13% - MORE THAN 13% CRUMBLING - MORE THAN 15% - 15%

6 IPT KE9:QA - Surisdiarto FACTORS INFLUENCING PROCESS ACCURACY AND FEED SPECIFICATIONS: # RAW MATERIAL # FORMULATION # WEIGHING # MIXING V TOTAL = √ V 2 r + V 2 d + V 2 bw + V 2 m + V 2 sa + V 2 dcs COEFFICIENT OF VARIABILITY:

7 IPT KE9:QA - Surisdiarto MEANINSTRUCTIONS ORDER  REQUIREMENT   PRODUCTION   RESULTS ADJUSTMENTMEASUREMENT COMPARE WITH MEASUREMENTS

8 IPT KE9:QA - Surisdiarto RM intake RM storage Production Finished Feed storage Delivery Adj Msr Compare Adj Msr Compare Adj Msr Compare FEED SPECIFICATIONS

9 IPT KE9:QA - Surisdiarto QA GUIDELINES REMEMBER 1. GOOD QUALITY FEED CAN NOT BE MADE FROM POUR QUALITY INGREDIENT 2. QUALITY MUST BE RETAINED DURING HANDLING, STORAGE, AND USE THERE ARE 5 FACTORS TO NOTE: 1# IDENTIFY EACH PROCESS INVOLVED 2# IDENTIFY WHAT CAN DO WRONG 3# HOW TO PREVENT/LIMIT ERROR 4# FREQUENCY OF MONITORING 5# WHO IS RESPONSIBLE

10 IPT KE9:QA - Surisdiarto 1)FEED INGREDIENTS RECEIVING AND STORAGE 2)BLENDING / MICROINGREDIENTS ADDITION 3)GRINDING 4)MIXING 5)CONDITIONING AND PELLETING 6)COOLING / DRYING 7)CRUMBLING 8)SIFTING / SCREENING 9)BAGGING

11 IPT KE9:QA - Surisdiarto Q. FEED PELLET SIZE NUTRITION FINES ANTIBIOTICS VITAMIN MOISTURE Grinding Conditioning Mixing Carryover Raw material Mixing Pelleting Crumbling Grinding Pelleting Mixing Pelleting temp Conditioning Drying

12 IPT KE9:QA - Surisdiarto MEASURESTECHNICALFREQUEN- CY RESPONSIBI- LITY Correct raw Material usage FIFOProd. change Shift start Random Supervisor QAO Scale Zero setting Clean Each batch Random Workers Supervisor Mixing time 10 minutesEach batchSupervisor FEED PRODUCTION GUIDELINES

13 IPT KE9:QA - Surisdiarto WHAT IS QUALITY? 1.CONFORMANCE TO STANDARD 2.CONFORMANCE TO REQUIREMENT 3.FITNESS FOR USE 4.TOTALITY OF FEATURES AND CHARACTERISTICS OF PRODUCT OR SERVICE THAT BEAR ON ITS ABILITY TO SATISFY NEEDS


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