Tan Chan Sin
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Tan Chan Sin
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Tan, Chan Sin
Alternative Name
Chan Sin, Tan
Tan, C. S.
Sin, Tan Chan
Sin, T. C.
Sin, T. Chan
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Scopus Author ID
56237650800

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  • Publication
    DMAIC steps application to improve ergonomics problem: a case study in coffee manufacturing industry
    ( 2022)
    Nurul Najwa Mansor
    ;
    Shaliza Azreen Mustafa
    ;
    R Badlishah Ahmad
    ;
    Mohd Asyraf Che Doi
    ;
    Tan Chan Sin
    ;
    Mohd Asri Jusoh
    The health issue related to Musculoskeletal Disorders (MSDs) faced by manufacturing industries’ workers affects the work quality and productivity, commonly due to the tasks performed with unsuitable posture. This study was carried out to assess the level of Ergonomics Risk Factors (ERFs) among shop-floor workers in a coffee manufacturing company, located in northern peninsular of Malaysia. The Six Sigma approach was applied based on Define, Measure, Analyze, Improve and Control (DMAIC) steps. Observation, interviews and self-report surveys were conducted in the Define step to identify the potential tasks that lead to the high level of ergonomics risk. In the Measure step, the Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA) tools were then used to assess the level of ERF on twenty-three tasks that practice at eight workstations. In the Analyze step, assessment results were evaluated, thus identifying that the lifting task (mixing workstation) has the highest ergonomics risk level (score level 11) and follows by root cause identification. Then, the Improve step focuses on a simple invention proposal, where the optimal solution that fulfills the principles of proper height working procedure and reducing excessive force is applied. The proposed solution shows a significant improvement in ergonomics risk level based on the score value of 3. Lastly, the Control step focuses on sustaining the improved version performance by revising the working procedure according to the solution principles proposed in the previous step.
  • Publication
    Green perspective in food industry production line design: a review
    ( 2017-09-26)
    Xian C.Y.
    ;
    Tan Chan Sin
    ;
    Nur Liyana Mohd Rosli
    ;
    Atikah Haji Awang @ Haji Mohd Ramli
    ;
    Mohd Fathullah Ghazli@Ghazali
    The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.
  • Publication
    Surface Morphology Study on Unclean, Commercial and Bromelain treated Edible Bird Nest (EBN) using Scanning Electron Microscope
    ( 2020-12-18)
    Tai Shen Koon
    ;
    Zainab Hamzah
    ;
    Ng Qi Hwa
    ;
    Tan Chan Sin
    Edible Bird Nest (EBN) is a bird made product and its one of the most expensive animal products consumed by human nowadays due to high nutritional values and medicinal properties. Market processed EBN found the presence of mites, fungal spores and feather strands using scanning electron microscope (SEM). Mite was the common cause of anaphylaxis. Indeed, mite are heat resistant and thus can elicit allergic reaction even the food has been cooked. Therefore, the enzyme technology is applied in the current study on EBN to remove most of the pathogen. The results obtained in this study were attributable to the fact that enzyme treatment EBN is added value product and safer for human consumption as compared to that of the market processed EBN.
      19  3
  • Publication
    Effect of Using Soap Nut as Natural Foaming Agent on Mechanical Properties and Pore Distribution of High Strength Aerated Concrete
    ( 2020-07-09)
    Muhd Afiq Hizami Abdullah
    ;
    Rashid N.A.
    ;
    Abdul Rani A.L.
    ;
    Mohd Firdaus Omar
    ;
    Tan Chan Sin
    Aerated concrete is a type of concrete that contains pore in its matrix structure. This pores could provide spaces for water absorption which makes aerated concrete more durable toward freeze-thaw cycle. Many methods have been studied in forming an aerated concrete and using soap nut as aerating agent is more sustainable than other chemically formulated agent. Forming of pore inside concrete not only improve freeze-thaw cycle durability but also as places to store healing agent in concrete. This is important in developing a self-healing concrete especially a microbial induced healing. This paper aims to study the effect of using soap nut in high strength concrete. Four types of high strength concrete samples were prepared which are Control sample, AE2 with 2% of aerated soap nut, AE4 with 4% of aerated soap nut and AE6 with 6% of aerated soap nut. Total of 3nos. of 100mm cubes and 3nos. of 50mm cubes from each type of samples were prepared. Cubes samples of 100mm dimension were tested for water absorption and compressive strength while cube samples of 50mm dimension were split and analysed for pore distribution. The results showed that increase in addition of soap nut in concrete mixture resulted in decrease of compressive strength but minimal effect on its water absorption rate. Pore formation and dispersion were optimum in concrete with 4% and 6% inclusion of soap nut. In conclusion, 4% of aerated soap nut in high strength concrete present the optimum characteristic in producing well-dispersed pores of high strength aerated concrete.
      2  33
  • Publication
    EFFECTS OF SOAKING PROCESS AND ROTATING METHOD ON EDIBLE BIRD NEST CLEANING TIME AND CLEANLINESS
    ( 2023-11-01)
    Seenivasan D.
    ;
    Tan Chan Sin
    The paper examines the effects of rotation and soaking processes on the cleaning time and cleanliness of edible bird nests (EBN). During breeding season, swift’s species known as Aerodramus secrete salivary glands to build a nest that humans harvest. To be sold, the harvested EBN must be cleaned. The raw EBN cleaning process consists of four operations: soaking, cleaning, reshaping, and drying. Generally, harvested EBN is cleaned manually using tweezers. However, this procedure is time-consuming, as cleaning one EBN take about an hour. Therefore, several mechanical cleaning methods were required to clean raw EBN to improve cleaning time and cleanliness. This research aims to improve the two mechanical cleaning methods, rotating and soaking. The Taguchi Method is used to design and optimize the overall parameter setup. The selected optimized parameter set will be tested to determine the best parameter sets. For the current study, EBN wetting process has time settings of 12, 18, and 24 hours. The rotating method's time settings were 30, 45, and 60 seconds. The soaking time can be set to 2, 4, or 6 minutes. Each of these parameters is thoroughly tested to determine the best-optimized one. The experiment is then carried out by combining the two parameters chosen in a sequence to determine the cleanliness of the raw EBN. According to the experiments' results, the cleaning sequence contributes 63.75 percent cleanliness at a cleaning time of 5 minutes, which includes a soaking time of 4 minutes and a rotating method of 60 seconds.
      22  2
  • Publication
    Industry 4.0 challenges and benefits in Malaysia's manufacturing firms: A review
    ( 2024-03-07)
    Arumugam T.
    ;
    Tan Chan Sin
    ;
    Mohammad Fadzli Ramli
    ;
    Ahmad Humaizi Hilmi
    ;
    Rosmaini Ahmad
    ;
    Azmi H.
    Malaysia is now ready to adopt Industry 4.0 as a vital tool for transitioning to a new industry. The major focus of this article is on Industry 4.0's challenges and benefits. Inadequate time and effort, higher investment, lack of expertise and knowledge, and lack of internet coverage and IT facilities are some of the challenges associated with adopting Industry 4.0. Many other benefits of Industry 4.0 implementation include higher productivity, increased competitiveness, increased opportunities for collaborative working and knowledge sharing, cost reduction, flexibility and agility, and improved customer experience. As a result, this article contributes to a more realistic knowledge of Industry 4.0. As a final note, this paper offers some directions for firms wishing to implement Industry 4.0 with great success.
      31  1
  • Publication
    Defect Factor Analysis Using Statistical Process Control Analysis: A Case Study in Spices Defected Packaging Production
    ( 2021-01-01)
    Idris N.I.
    ;
    Tan Chan Sin
    ;
    Safwati Ibrahim
    ;
    Mohammad Fadzli Ramli
    ;
    Rosmaini Ahmad
    The problems faced by food and beverages in Malaysia are still the emergence of defect products in every production and it escaped from quality control checked thus it reaches the consumer. This study aims to analyze the variability of defects in the production line in XX Food Industries Sdn. Bhd., using p-chart control and fishbone diagram. This company produce a food spices products whether it is well within the control or not and looking for the factors that causing to the defect products. Data collection and information obtained from interviews and documentation for the number of products and production defects for three months in XX Food Industries. The methods used to analyze products quality control by using p-chart, one of the statistical process control and fishbone diagram to determine the cause of defects products. The defects that usually occur in the production line are types of packaging defects such as leaking sachets, eyemark on the sachet sealing, and less product fill in the sachet that cause lightweight sachet. Results showed that products quality control in XX Food Industries Sdn. Bhd. is still controlled by the largest type of defects that are leaking with defects percentage 46.3 and with 36.28% percentage of defects caused by eyemark. Then, followed by defect caused by lightweight is 17.5%. Factors causing defects products are human, machine, work methods, and materials. In this case unskilled worker and the material of the plastic wrapping for the spices packet are primary cause of defects products. This study is useful in providing useful information in identifying causes for rejection or defect analysis. This research also helpful in proposing optimal solution to be implemented for productivity and quality improvement.
      28  46
  • Publication
    Product defect prediction model in food manufacturing production line using multiple regression analysis (MLR)
    ( 2021-07-21)
    Illa I.N.
    ;
    Tan Chan Sin
    ;
    Fadzli R.
    ;
    Safwati Ibrahim
    ;
    Rosmaini Ahmad
    ;
    Mohd Fathullah Ghazli@Ghazali
    This paper aims to develop an improved general mathematical model by focusing on human factors variables that related to the product defect in the manufacturing production line. This is because many studies found that almost 40% of total defects resulted from the operator error and the defects are usually not obvious and neglected. The objective to have defect prediction mathematical model to satisfy as early quality indicator of the manufacturing flow production line and assist the quality control team in manufacturing industries. Thus, the human factor variables will be investigate thoroughly and final model can be used to predict product defect on the line to improve product quality. Product defects quantity are identified and analyzed to determine the potential predictors for developing the mathematical model. A case study is offered that illustrates in a spice packaging semi-automated production line the effect that complexity variables have on assembly quality. By using Minitab, Multiple Regression analysis is conducted to model the relationship between the input variables towards response variables. From the analysis, the predicted data showed reasonable correlation with the observed data improved with adjusted R-Sq from 2.6% to 7.9%. Hence, the regression equation obtain is selected to be the prediction mathematical model for defects based on human factor input variables.
      2  32
  • Publication
    Optimization of brushing, bubble, and microbubble techniques using taguchi method for raw edible bird nest cleaning purpose
    (Universiti Putra Malaysia Press, 2022-04-01)
    Seenivasan Divean
    ;
    Tan Chan Sin
    The paper presents the parameter setting and optimizing the brushing, bubble, and microbubble techniques to clean the raw edible bird nest (EBN). EBN is nourishment created entirely from the secretions of swiftlets, with no added ingredients. Because of its medical benefits, cleaned EBN is in high demand. In general, the raw EBN has been cleaned using human manual cleaning with the help of tweezers. However, this method is lengthy as it took about one hour to clean 1 EBN fully. Hence, some mechanical cleaning techniques are needed to clean the raw EBN to improve the cleaning time and cleanliness. This paper aims to optimize the three mechanical cleaning techniques: brushing, bubble, and microbubble. Taguchi Method is used to design and optimize the combination setting of all parameters. The chosen optimized parameter set will then be tested to find the optimal parameter sets for the cleaning process. The time setting for each parameter is set at 30, 45, and 60 seconds. Each of these parameters is tested to obtain the best-optimized parameter. Once the best-fit parameters are identified, the experiment is conducted using the three selected parameters with three different sequences to find the most effective and efficient sequence to clean the raw EBN. With the experiment being carried out, the output of the best sequence of the cleaning process is Sequence 1, which contributes to the cleanliness of 66.18% and cleaning time of 7 minutes.
      2  3
  • Publication
    A review of industry 4.0 development progress in Indonesia
    ( 2024-03-07)
    Mursadi R.A.
    ;
    Tan Chan Sin
    ;
    Ramli M.F.
    ;
    Ahmad Humaizi Hilmi
    ;
    Rosmaini Ahmad
    ;
    Azmi H.
    Rapid advancements in digital technology have resulted in a new industrial revolution phenomenon known as Industry 4.0. This revolution introduces modern technologies that enable the connectivity of all components within industries. This paper reviews the current status and progress in Indonesia heading to Industry 4.0. The Indonesia' government has been launched 'Making Indonesia 4.0's' roadmap in 2018 including the five priority industrial sectors namely food and beverages, chemicals, textile, automotive, and electronics and ten national priorities. Indonesia which is currently only in the stage of entering the industrial era 4.0 with few of challenges and opportunities by following the roadmap of "Making Indonesia 4.0".
      28  6