ABSTRACT

This research is concerned with identifying the quality characteristics of the Kitchen
knife called Semi-Kabasi –Sinuksok (fish slicer) in BMG Pandayan, San Rafael, Tarlac City as
well as to develop and improve better quality product trough control charts. The main discussion
in this study is to determine the variability of the product. This analysis consists of series of
questions having to do is discuss, analyze and compute the quality characteristic of the product.
The method of research involves using the internet as research tool for general information and
conducting interviews to the owner of the industry, plant visit and gathering random sample
data’s. We used digital caliper as a measuring device to determine the width, thickness and
length of the blade as our references in the quality characteristic of semi-kabasi-sinuksok.

INTRODUCTION forms. The first knife they offer to their

customer is “Kabasi and Semi-Kabasi

BMG, Pandayan is 40th year in sinuksok”. Kabasi is a type of knife which

business located at San Rafael, Tarlac City. uses to slice meat and “semi-kabasi

The business was managed by a 68 years old sinuksok” is a type of knife use to slice fish.

woman name Evangeline Garcia; she is also The kabasi is bigger than semi-kabasi-

the owner of the business. They are also sinuksok. They have five (5) procedures to

producing different kinds of knife and tool. produce a knife. Fist the forging, polishing,

Such as different types of Knives, Axe, handle assembly, installing rivet and

Shovel, Hoe etc. The researchers focus on polishing and lastly finishing.

kitchen knives blades. The loud bagging sound, fire blazing

Blacksmithing is the craft of heating and metal flares from the steel blade being

iron and steel to a high temperature where it hone din the furnace symbolizes that the

is “workable” and then using various tools blacksmith industry is still flourishing.

to work the metal into useful and decorative Coined from Filipino term “Pandayan” or
blacksmith. Blacksmith who specialized in

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the forging of shoes for horses were called industrialized world, even the blacksmith’s
farriers. Iron replaced bronze for use in tools mainstay, has greatly declined with the
and weapons in the late 2nd and 1st millennia disappearance of horses from use in
BC, and from then until the industrial agriculture and transport.
revolution, blacksmith made by hand most The business produced a range of 22-
of the wrought iron objects used in the 28 kitchen knife blades per day, with 10
world. Blacksmith made an immense variety workers are making them manually and
of common object used in everyday life such using equipment. There are no set standards
as nails, screws, bolts, and other agricultural in specifications of their kitchen knives
implements; hammer and other tools used by blade’s thickness, length, and width. All of
artisans; candlesticks, shield, and amour; this is based on their experience and own
wheel rims and other metal parts in wagon methods. Because of these, variabilities can
and carriages; fireplace fittings and be seen in their outputs, knives blade with
implements; spikes, chains, and implements; different thickness, length, and height This
and the iron work, both functional and is the reason why quality control is needed.
decorative, used in furniture and in the The researchers will likely to help and
building trades. improve the quality of the knife blades to
Most town and villages had a satisfy their customers by offering uniform
blacksmith’s shop where horse was shod and products. To do this DMAIC approach is
tools, farm implements, and wagons and used for a systematic problem solving
carriages were repaired. The ubiquity of the procedure in improving the products quality
profession can be inferred, in the English – and the processes.
speaking world, from the prevalence of the
In this paper the researcher wants to
surname “Smith”. Blacksmith also came to
improve the current production of the
be general-purpose repairs of farm
business in making kitchen knife blades, to
th
equipment and other machinery in the 19
do this, different recommendation and
century. By then, however, blacksmith was
changings can be offered to lessen the
already on decline, as more and more metal
variability in their product.
articles formerly made by hand were shaped
in factories by machines or made by
inexpensive casting process. In the

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Purpose of Evaluation the product. In order to achieve this, the
researcher measured and analyzed ten
samples in every observation for 7 days.
The equation was designed to assist And a product capability is used to compare
in the identification of variability of semi- the output of an in-control process to the
kabasi-sinuksok. This study helps the specification limits by using capability
manufacturer to lessen the variability of indices. Through this the process can be
their product. improved by identifying and eliminating any
causes of variability.

METHODOLOGY

The method of research involves

Measuring thickness, length and height
using the internet as research tool for
using digital caliper
general information and conducting
interviews to the owner of the industry, plant To analyze the data in each quality

visit and gathering random sample data’s. A characteristic, the x bar and s control chart

DMAIC approach was applied for the were used. 7 samples with 5 days

product improvement of kitchen knives observations, 35 piece measured blades were

blade in BMG Pandayan. The current taken for the construction of the control

problem of the business identified, and the charts. These values were plotted to develop

Researchers looked for improvements the x bar and s charts. And these charts were

opportunity. In order to do these, the analyzed. The construction of the control

researcher gather the data by measuring and charts is used to confirm if their process is

analyzing the quality characteristics of the out of control or in control by observing any

said product. These quality characteristics patterns. To improve the process

(Thickness, Length and width) are measured performance, any causes of variability need

using digital caliper (mm). This data’s will to be eliminate by generating and

serve as guides in specification standard of quantifying potential solutions.

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 RESULT AND DISCUSSION Width (mm)

OBSERVATION

1 1 2 3 4 5 6 7 mean range
Result 2 60.2 60 55 62.9 58.8 70 59.1 60.9 15
3 62 61.2 50 55 56.2 65.6 60 58.6 15.6
Remarks 4 57.3 63.8 60 70 56 58.5 58.8 60.6 14
5 61.8 64.7 66 61.8 63.8 55.7 55 61.3 11
Width Acceptable 6 57.5 62.9 57.5 68.5 60 64.6 61.2 61.7 11
7 60 55 63.8 55 62.9 63.1 63.8 60.5 8.8
Height Acceptable 8 64.7 70 64.7 59.1 55 68.1 50 61.7 20
9 62.9 61.8 57.7 60 59.1 70 62.9 62.1 12.3
Thickness Acceptable 10 55 68.5 51 58.8 50.1 61.1 57.5 57.4 18.4
11 60 55 57.1 56.2 58.8 55.6 63.8 58.1 8.8
12 50.1 50.9 69.2 56 51 56.7 64.7 56.9 19.1
13 58.8 63.5 60 61.2 70 54.5 62.9 61.6 15.5
14 60 60 65.7 60 61.8 60.1 70 62.5 10
Data Gathered:

Thickness (mm) Length (mm)

OBSERVATION OBSERVATION
1 2 3 4 5 6 7 MEAN RANGE 1 2 3 4 5 6 7 mean range
1 0.8 0.7 0.5 0.8 0.8 0.5 0.7 0.69 0.3 1 16.5 17.7 14 16.4 15.6 15.8 16 16 3.7
2 15.5 14.8 16 17.1 15.2 15.6 14 15.46 3.1
2 0.5 0.8 0.7 0.9 0.7 0.7 0.4 0.67 0.5
3 15.9 15.1 15.8 15.1 16 15.5 14.8 15.46 1.2
3 0.8 0.8 0.8 0.6 0.8 0.8 0.5 0.73 0.3
4 17 17 15.5 15 15.1 16 15.7 15.9 2
4 0.5 0.8 0.8 0.8 0.8 0.8 0.8 0.76 0.3 5 15 15.7 15.7 14.8 15.1 17.1 16.5 15.7 2.3
5 0.8 0.9 0.8 0.7 0.9 0.7 0.8 0.80 0.2 6 16.5 15.5 15.3 15.5 16 16.2 16 15.86 1.2
6 0.7 0.6 0.6 0.9 0.6 0.9 0.6 0.70 0.3 7 17.5 14.5 14 15 15.3 15 15 15.19 3.5
7 0.9 0.6 0.7 0.8 0.8 0.8 0.7 0.76 0.3 8 14 16.4 14.5 14 16.3 16.1 17 15.47 3
8 0.8 0.4 0.9 0.6 0.8 0.6 0.9 0.71 0.5 9 14 17.1 14.5 15 15.3 16 17.7 15.66 3.7
9 0.8 0.5 0.6 0.7 0.8 0.9 0.6 0.70 0.4 10 16.5 16 15 14 15.5 15.8 14.8 15.37 2.5
11 16.3 15.8 16.1 14.1 16 15.5 15.8 15.66 2.2
10 0.8 0.7 0.6 0.4 0.8 0.6 0.7 0.66 0.4
12 16.5 14.8 15 14.8 15 15.3 17 15.49 2.2
11 0.6 0.7 0.4 0.5 0.9 0.6 0.4 0.59 0.5 13 15.1 15.9 15 17.7 15 15.3 16.3 15.76 2.7
12 0.7 0.6 0.5 0.9 0.7 0.4 0.9 0.67 0.5 14 14.8 16 15.1 15.4 15.1 15.5 15.2 15.3 1.2
13 0.4 0.4 0.7 0.6 0.7 0.4 0.7 0.56 0.3
14 0.5 0.5 0.7 0.6 0.6 0.4 0.7 0.57 0.3

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X BAR AND S Graph for length XBAR AND S for thickness

Xbar-S Chart of LENGTH thickness

UCL=16.621 UCL=0.8482
16.5
0.8
16.0
Sample Mean

Sample Mean
__ __
0.7
X=15.590 X=0.6827
15.5

0.6
15.0

14.5 LCL=14.559 LCL=0.5171

0.5
1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Sample Sample

1.6 UCL=1.642 UCL=0.2636

0.25

1.2 0.20
Sample StDev

Sample StDev
_ _
S=0.872 0.15 S=0.1400
0.8
0.10
0.4
0.05
LCL=0.103 LCL=0.0165
0.0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Sample Sample

The chart shows that no process is As we can see on the graph, our data
out of control therefore the process is stable are in control. Therefore the existing process
and in control. is acceptable.

X BAR AND S Graph for width Process Capability

Xbar-S Chart of WIDTH
UCL=66.38
Base on the results, we can say that
65.0

the control charts is stable and can perform a

Sample Mean

62.5
__
60.0 X=60.49

57.5

55.0 LCL=54.59
capability analysis. We use histogram to
1 2 3 4 5 6 7 8 9 10 11 12 13
Sample
visually and examine the product capability
UCL=9.39
8
in relation to the process requirements.
Sample StDev

6 _
S=4.99
4

2
LCL=0.59
0
1 2 3 4 5 6 7 8 9 10 11 12 13
Sample

The S chart show that no process is

out of control. The process is stable
therefore the process is acceptable.

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Process Capability for Thickness Process Capability for Width

Visually examine the data in the The Cpk of thickness is 0.31

histogram in relation to the lower and upper comparing to the bench mark value of 1.33.
specification limits. Ideally, the spread of
the data is narrower than the specification
spread, and all the data are inside the Process Capability for Length

specification limits. Data that are outside the

specification limits represent nonconforming
items.

The Cpk of thickness is 0.25

comparing to the bench mark value of 1.33.
The Cpk of process in the thickness of the
knives blade is poor and need an
improvement to reduce variation.

Based on the last chart we have, the

cpk is 0.15 comparing to the 1.33 bench
mark value.

in overall observation and based on

the histogram of each knives characteristics

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the product need improvement to increase Conclusion and
the process capability.
Recommendation
Quality control is a system of
The standard specification of the maintaining standards in manufactured
products identified using x bar and s. The products by testing a sample of output
control charts constructed based from the against the specification. Every person
samples measured only proves that their involved in making a product is responsible
final products are in control. This process for making it a quality product.
has proven stability and target performance
After gathering data’s and analyzing
over time. This process is predictable and its
those data’s. We were concluding that BMG
output meets customer expectations.
Pandayan have minimal variability in width,
The problem in the current products length and thickness of the blade as our
and production were identified by using bases in there quality specification. Based
DMAIC approach. The business product and on our observation those variability comes
its production can be improved by using when the blade are assembly and polishing
different techniques or tools that can lessen manualy. This variability may control
the variability of the product. Based on through engineering control.
observation in their process and after
The researchers recommend to use a
analyzing the final outputs. The manual
caliper to measure and monitor the sizes of
process (using hands) in forming the product
the blade and using pattern to lessen that
causes minimal variability but then all of the
variability of their product.
processes are acceptable.
The researchers recommend further
The standard specification of the
research on the pandayan.
product were identified using x bar and s.
The control charts constructed based from The researchers recommend new
the samples measured only proves that their tools and methods to lessen the variables.
final products are in control. However,
Using sand casting to make the
because of their manual process of forming
knives blade length and width less variable
the product we cannot foretell that the
process will be in control all the time.

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 It may help in producing quality
blade if the environment and the workplace
is properly design. We believe that if the
workstation of BMG Pandayan is
ergonomically designed the productivity and
quality of their product increases.

References

Rivera, Capitulo, and Sablan

(2018)__“PROCESS AND PRODUCT
IMPROVEMENT OF A MICRO BUSINESS
PRODUCING FRIED RICE CAKES
FILLED WITH SWEETENED COCOCUT
USING DMAIC APPROACH”’
Guzman, Manguera, and
valentin__“QUALITY ASSESSMENT OF
SLIPPERS MANUFACTURING INDUSTRY
USING SPC TOOLS”

Product Evaluation in BMG Pandayan Page 8

 Tarlac State University
College of Engineering and Technology
Tarlac, Tarlac

Industrial Quality Control

Subject

Product Evaluation in
BMG Pandayan

Submitted by:
Jerron Guillermo
Lance Santiago
SPL IE-4R

Submitted To:
Engr. Jayriz Dungca

Date:
May 17, 2019