Track: Quality Control and Quality Management

Abstract

In this article will be discussed about implementation of control chart in cooking oil industry. Cooking oil has some  parameters  of quality i.e. Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), color  (Red and Yellow), Moisture, Cloud Point CP), Cloud Stability (CS) and Freeze Test . The observed data of cooking oil quality parameters shows that the data are autocorrelated. Therefore, residual mapping is based on forecasting results from the time series model to be able to determine autocorrelated multivariate control chart.  In the multivariate T2 Hotelling control chart of the residual VAR model (2) for chemical factor has a control upper or UCL value of 22.18 and a median of 3.60. The T2 Hotelling control chart of the residual VAR model (2) for physical factors has a control upper limit value or UCL of 21.59 and a median value of 3.63.