scholarly journals ANALISIS QUALITY CONTROL MUTU MINYAK KELAPA SAWIT DI PT. PERKEBUNAN LEMBAH BHAKTI ACEH SINGKIL

2020 ◽  
Vol 1 (2) ◽  
pp. 72-78
Author(s):  
Yulianto
Keyword(s):  
Quality Control ◽  
Moisture Content ◽  
Production Process ◽  
Palm Oil ◽  
Raw Materials ◽  
Oil Quality ◽  
Selling Price ◽  
Average Quality ◽  
A Company

This study aims to determine the analysis of the quality control of palm oil quality in PT. Lembah Bhakti Aceh Singkil Plantation. The function of implementing quality control is to control the quality of the initial input in the form of completion of raw materials, the production process, to the process of output of finished goods. This study uses several methods, namely filtration and titration. The average quality of palm oil at FFA levels ranges from 3.39 to 4.97 with a max.3 standard, a moisture content ranging from 0.12 to 0.3% with a max standard. 0.2%, and impurities levels ranged from 0.015-0.025% with the max standard. 0.02%. Based on the results of the study it can be concluded that the measurement of quality control that is carried out is very influential in product quality, so that it can affect the income. Where the income of a company depends on the CPO oil selling price in PMKS PT. Perkebunan Lembah Bhakti. The selling value in marketing is very dependent on the quality of the CPO.

D. Perhitungan HPP Telur Asin Dengan Pendekatan Variabel Costing Pada UD Mulya Jaya

2019 ◽  
Vol 4 (1) ◽  
pp. 30
Author(s):  
Neno Pratiwi ◽  
Andre Setiawan ◽  
Ilmi Cayono ◽  
Johan Trinanto
Keyword(s):  
Decision Making ◽  
Production Process ◽  
Raw Materials ◽  
Selling Price ◽  
Assistance Program ◽  
Total Cost ◽  
Cost Of Production ◽  
The Cost ◽  
A Company ◽  
Important Objective

ABSTRAK Pada umumnya harga pokok produksi dalam akuntansi diartikan dengan jumlah biaya dari seluruh pemakaian yang telah dilakukan selama proses produksi atau kegiatan yang mana mengubah bahan baku menjadi produk jadi (produk siap pakai/siap saji). Tujuan penting dalam tugas ini yaitu memperhitungkan harga pokok produksi dari UD Mulya Jaya dengan menggunakan pendekatan variabel costing untuk mengetahui besarnya harga pokok pada setiap produk yang diproduksi. Pentingnya penentuan harga pokok produksi dapat dilakukan sebelum para usaha menentukan harga jual. Pendampingan ini bertujuan untuk membantu mencari dan menentukan harga pokok produksi yang dapat digunakan untuk menetapkan harga jual. Pendampingan ini dilakukan untuk membantu wirausaha dalam program kerja, yaitu bimbingan akuntansi dengan fokus perhitungan harga pokok produksi. Dalam menentukan harga pokok produksi pada UD Mulya Jaya dapat menggunakan pendekatan variable costing yang biasanya metode ini digunakan untuk semacam pengambilan keputusan dalam perusahaan. Melalui program pendampingan kewirausahaan didapatkan hasil perhitungan harga pokok produksi yang menggunakan pendekatan variabel costing. Hasil tersebut dapat menjadi suatu keputusan bagi UD Mulya Jaya untuk dapat menetapkan harga pokok produksi pada setiap produk telur asin. Kata Kunci : Kewirausahaan, HPP, Harga.   ABSTRACT In general, the cost of production in accounting is defined as the total cost of all uses that have been made during the production process or activities which convert raw materials into finished products (ready-to-use / ready-to-serve products). An important objective in this task is to calculate the cost of goods manufactured from UD Mulya Jaya by using a variable costing approach to find out the cost of goods on each product produced. The importance of determining the cost of production can be done before businesses determine the selling price. This assistance aims to help find and determine the cost of production that can be used to set the selling price. This assistance is carried out to help entrepreneurs in work programs, namely accounting guidance with a focus on calculating the cost of production. In determining the cost of production at UD Mulya Jaya, it can use the variable costing approach, which is usually used for a kind of decision making in a company. Through the entrepreneurship assistance program, the results of the calculation of the cost of production are obtained using the variable costing approach. These results can be a decision for UD Mulya Jaya to be able to set the cost of production for each salted egg product. Keywords: Entrepreneurship, COGS, Price

scholarly journals ANALISIS SISTEM PENGAWASAN KUALITAS PRODUK PADA PT INDUSTRI SANDANG NUSANTARA UNIT PATAL SECANG DI MAGELANG JAWA TENGAH

2014 ◽  
Vol 5 (2) ◽  
Author(s):  
Listiani Listiani
Keyword(s):  
Quality Control ◽  
Control System ◽  
Production Process ◽  
Raw Materials ◽  
Employee Performance ◽  
Fish Bone ◽  
Quality Control System ◽  
Observation Data ◽  
And Control

This research is aimed to determine the quality control system of production process in PT Industri Sandang Nusantara unit Patal Secang, measure the efectivity of quality control system by using control P-Chart and determine factors that cause defect product. This research is explorative descriptive by case study method. Data used in this research is the procedure of production process and the number of defect product. Product used in this company is  thread R30/1 UW and R 40/1 UW PT Industri Sandang Nusantara Unit Patal Secang in 24 periods of production between April – Mei 2006. Data is collected by interview, documentation, and observation. Data is analyzed by control p-chart and fish bone diagram. The conclusion of this research are: (1) The quality control system which is consists of controlling raw materials, production process and final product is appropriate with the company’s standard; (2) the number of defect product R 30/1 UW is 26.956 bale with the average 0.0167; Control P Chart shows that there are three periods which are out of control. They are in April 30, Mei 5 and 21, 2006. (3) The number of final product R 40/1 UW is 2159 bale with the average 0.0214; control p-chart shows that there are tw periods which are out of control. They are ini Mei 6 and Mei 12, 2006. (4) Factors that cause defect product are obsolete machines, employee performance, control system, and raw materials. Based on that condition, management should impove the controlling of machines, improve motivation and commitment of the employee, improve the method of inspection and control the quality of raw materials.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals PRODUCT QUALITY CONTROL USING SIX SIGMA (DMAIC) METHODS TO MINIMIZE WAST IN BIMA MANDIRI CIGARETTE COMPANY REMBANG, PASURUAN REGENCY

2021 ◽  
Vol 2 (2) ◽  
pp. 14-22
Author(s):  
Muhammad Husen ◽  
Dayal Gustopo ◽  
Dimas Indra Laksmana
Keyword(s):  
Quality Control ◽  
Six Sigma ◽  
Raw Materials ◽  
Sigma Level ◽  
Regular Control ◽  
Machine Operators ◽  
Engine Components ◽  
A Company ◽  
Regular Training

Quality is a key to be able to compete in the industrial world [16. Quality control is needed to reduce the number of defective products produced by the company, thus reducing losses experienced by the company. The Bima Mandiri Rembang Pasuruan cigarette company is a company that produces cigarettes, one of which is INNO cigarettes. The number of defective products produced by the company so that the company must make an increase in quality by using a method to reduce the number of defects that occur.  The number of defective products causes the company to suffer losses. For that, we need a method that can reduce cigarette defective products which in turn can improve the quality of the company's production[12]. Six Sigma with the DMAIC stage (Define, Measure, Analyze, Improve, Control) is a method used in this research. Based on these steps, defects that often occur are less dense cigarettes as many as 289 sticks with a percentage of 25%, tearing on the cigarettes as many as 227 cigarettes with a percentage of 20% and peeling cigarettes as many as 208 sticks with a percentage of 18%. Factors that cause defects include humans, machines, methods and materials. After calculating using the Six Sigma method, before the improvement, the DPMO value is 113988.1 and the Sigma Level value is 2.722. After the improvements were made, the DPMO value decreased to 76488.1 and the Sigma Level was 2.94715. To achieve the six sigma target, the company is expected to be able to carry out improvements with a focus on the factors that cause product defects and always carry out regular control to reduce product defects. The corrective steps taken in the Bima Mandiri Rembang Pasuruan Regency cigarette company are human: regular training for machine operators and employees; methods: inspection of raw materials, blending machines and glue residue in the teat; engine: inspection of engine components; material: reprocessing less refined raw materials and using better quality glue.

scholarly journals Analysis of quality control in efforts to reduce the level of product defects at PT. MAG

2020 ◽  
Vol 8 ◽  
pp. 428-436
Author(s):  
Isna Zulfa Azmi ◽  
Oktora Yogi Sari
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Raw Materials ◽  
Analysis Tool ◽  
Factors Affecting ◽  
And Control ◽  
Dmaic Method

The increasing number of bag factories throughout Indonesia that have well-known brands and every manufacturer is required to provide products of good quality. Poor product quality will cause consumers to move to other similar products. So in the production of bags, the thing that must be considered by the company is the quality of its products. In this study the authors aim to analyze quality control in a production process and identify several factors that cause disability in the product, PT. MAG is a bag company that is demanded to control the quality of the production process. This study uses a six sigma analysis tool consisting of five steps, namely using the DMAIC method (Define, Measure, Analyze, Improve, and Control). Based on the results of the study there are three types of disabilities in the production process, including cutting, zippers and broken bag straps with an average sigma value of 2.48 with a DPMO value of 20256.92. Factors affecting the production process are human, machine, environment, equipment, raw materials, and methods. In this case the company can use the Six Sigma method because it is still in the medium category.

scholarly journals ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI DENGAN MENGGUNAKAN PETA P DAN 7 TOOLS OF QUALITY

2020 ◽  
Vol 11 (1) ◽  
pp. 54-58
Author(s):  
Gunawan Mohammad
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Raw Materials ◽  
Process Equipment ◽  
Product Quality Control ◽  
The Common ◽  
Materials Used ◽  
Method Factors ◽  
A Company

PT Candrabuaya Surya Semesta is a company that produces catering and bread, one of which is located in the Jepara City. Increasing competition in the catering and bread business requires companies to be able to maintain and improve their quality to retain customers. The purpose of this study is to determine the level of product quality and to determine the factors that caused the quality of a product from the company. The sweet wet bread product is a superior product that more customer interested, so in this study (research) used analysis of product quality control with P maps and seven tools of quality. There are two main defects in the production process of sweet wet bread, namely the dough does not expand and baking is not perfect. Of the two defects, the defect of the dough does not develop into a priority proposal for improvements that must be done by the company. The common factors that cause disability are method factors in the production process, equipment used, human reliability factors, and materials / raw materials used.

scholarly journals Quality Control of Raw Materials on Red Snapper (Lutjanus sp.) Freezing Process in PT. Tridaya Jaya Manunggal Pasuruan East Java

2021 ◽  
Vol 10 (2) ◽  
pp. 85
Author(s):  
Winona Valeria Siregar ◽  
M. Nur Ghoyatul Amin
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Raw Materials ◽  
Secondary Data ◽  
Red Snapper ◽  
Second Grade ◽  
Freezing Process ◽  
Market Values ◽  
Control Procedures

Red snappers are fishery commodities which have high market values. Raw materials of red snappers are important elements which determine the quality of the final products. Therefore, an enhancement of raw materials quality should be conducted through quality supervision and examination when the raw materials are retrieved, stored, and about to enter production process. The aim of this fieldwork practice is to find out the raw materials quality control on red snapper freezing process in PT. Tridaya Jaya Manunggal Pasuruan, East Java. The data taken consists of primary and secondary data which are processed descriptively. Data collection techniques through observation, interviews, active participation and literature review. PT. Tridaya Jaya Manunggal has implemented quality control on production process, starting from raw materials retrieval until these raw materials become final products. The quality control of raw red snappers were done in accordance with the quality control procedures which are plan, do, check, and action. The results of implementing quality control which were executed with organoleptic examination, temperature, Total Volatile Base (TVB), microbiology, and heavy metals on raw red snappers. Raw materials which didn’t meet the required standard were rejected, and then they were processed to be second grade products.

scholarly journals Quality certificates for homeopathic matrices

2021 ◽  
Vol 10 (36) ◽  
pp. 224-225
Author(s):  
Virginia Teresa Cegalla ◽  
Amarilys de Toledo Cesar
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Raw Materials ◽  
Packaging Materials ◽  
Minimum Information ◽  
Homeopathic Medicine ◽  
The Matrix ◽  
High Dilutions

Background: To produce homeopathic medicines, pharmacies need raw materials (mother tinctures and diluted-agitated solutions, named “matrices”), provided by insumes suppliers. The “matrices” are ultra high dilutions and can not be tested against Analysis Reports. Aims: to propose alternatives to the matrices Analysis Report; to contribute to the quality of homeopathic medicines and treatment. Method: search of information present in the documentation provided from 2 national and 3 European suppliers in order to develop criteria. Discussion: the needed concepts for compliance with the orders throughout their production process were presented. The control of information involved in the process allows to trace the production of matrices, providing an indication of the quality with which they were obtained. Each supplier gives different approach to issuing a document, calling it Certificate of Conformity Protocol Preparation, Manufacturing Certificate or Quality Certificate. Summarizing, it is a supplier's declaration, which involves the quality control of raw materials, packaging materials and of the process used, but not a report that enables customers to repeat the analysis. A model was proposed for a Certificate of Quality, with the minimum information needed to indicate to the pharmacies that there is a control of the process. This certificate shall contain statements about the process. Conclusion: Quality Certificate seems to be the best document to ensure the pharmacy that the matrix obtained presents characteristics compatible with the preparation of a quality homeopathic medicine.

scholarly journals Quality control of palm kernel oil using Individual Moving Range (I-MR) chart

2018 ◽  
Vol 204 ◽  
pp. 01006
Author(s):  
Fatimah ◽  
M Sayuti ◽  
Elsa Putri Pertiwi
Keyword(s):  
Quality Control ◽  
Palm Oil ◽  
Research Result ◽  
Palm Kernel ◽  
Crude Palm Oil ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
The Relationship ◽  
A Company

Quality is one of the issues that requires special attention in the operation of a company since it can affect the relationship between producers and consumers as well as reduce the company’s losses. PT. Z is a company that mainly produces Crude Palm Oil (CPO) and Palm Kernel Oil (PKO). The problem that often occurs in this factory is that the quality of processed palm kernel is under the set standard of the company, especially palm kernel products, resulting in a loss for the company indirectly. To minimize the loss, the quality control must be conducted. The purpose of this research is to control the quality of palm kernel by using individual moving range (I-MR) chart. From the research result, it is found that the level of impurities in the palm kernel products still require control because the value was above the company's provision which is ≤ 6 while the research result was > 6.

scholarly journals BENTONITE APPLICATIONS IN SIMPLE PURIFICATION OF BULK COOKING OIL AS ALTERNATIVE SOLUTIONS FOR HOUSEHOLD COST EFFICIENCY

2021 ◽  
Vol 5 (2) ◽  
pp. 63-72
Author(s):  
Mira Meirawaty ◽  
Christin Palit ◽  
Dyah Ayu Setyorini ◽  
Moehammad Ali Jambak
Keyword(s):  
Clay Minerals ◽  
Palm Oil ◽  
Earth Science ◽  
Raw Materials ◽  
Oil Quality ◽  
Bentonite Clay ◽  
Crude Palm Oil ◽  
Strong Activity ◽  
Food Ingredients ◽  
Cooking Oil

Utilization of Crude Palm Oil (Crude Palm Oil) in food cooking activities is a strong activity in Indonesian society, more than 80% of household activities use this type of oil to process food ingredients. The affordable price with a variety of packaging makes this type of cooking oil has many fans. A survey that has been conducted on residents of the Kalideres area with a total of 20 respondents stated that in addition to using new palm cooking oil in cooking activities, the majority of residents are also accustomed to using this oil used in cooking activities that require the deep-fried method. The quality of cooking oil is largely determined by the level of purity of the solution, the clearer the color of the solution, the better the quality, the darker the color of the solution indicates the presence of more impurities, the higher the saturated fatty acid emulsion, indicating poor cooking oil quality. This is what was raised in this community service (CS) activity, namely socializing alternatives to the use of purified bulk cooking oil. The purification material uses bentonite clay minerals which are heated and dissolved in a certain amount and duration of time which is able to maximize the adsorption power of impurities according to the natural structure of bentonite. CS activities carried out online include counseling and training activities for housewives in the economically densely populated Kalideres area. Through the socialization program for the purification of bulk cooking oil using bentonite clay minerals, it is hoped that residents will have an alternative to reduce the cost of processing food raw materials in a more effective and healthy way. This program is also expected to function as a medium to socialize the application of earth science in helping activities of daily living.

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