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As awareness of the importance of waste management and the use of alternative energy sources increases, technological innovations that support environmental sustainability are becoming increasingly relevant. One of these innovations is the development of an oil stove, which uses used oil, such as oil, used cooking oil, as the main fuel. This research analyzes the implementation of quality control and the factors that cause product defects in stove manufacturing. Using descriptive methods and case studies, as well as measurement techniques and confidence interval calculations, the results show that the manufacturing process requires 48 hours. Quality analysis shows the measurement results of positions 1 to 24 show the difference between design and manufacturing measures. Measurements using a rolling meter, show that position 4 is almost identical, while positions 9 and 15 have large differences due to the difficulty of access and complexity of the geometry.
Diyanto et al. (Thu,) studied this question.