scholarly journals ANALISIS PENGENDALIAN KUALITAS UNTUK MEMINIMASI PRODUK CACAT PADA BAYAM JEPANG

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 94
Author(s):  
Tio Katana Diana Br Keliat ◽  
Hendrik Johannes Nadapdap
Keyword(s):  
Quality Control ◽  
Customer Satisfaction ◽  
Human Factors ◽  
Production Process ◽  
Product Quality ◽  
Business Owners ◽  
Quality Analysis ◽  
Qualitative Descriptive ◽  
Leaf Rot

ABSTRAKBayam Jepang adalah komoditas unggulan yang diproduksi oleh PO. Sayur Organik Merbabu dengan tingkat penjualan tertinggi mencapai 1018 kg/bulan. Salah satu faktor yang perlu diperhatikan dalam proses produksi adalah kualitas produk, karena akan berdampak terhadap kepuasan konsumen. Akan tetapi terdapat kendala dalam proses produksi, yaitu sifat tanaman yang sangat rentan rusak dan patah jika tidak diperlakukan secara tepat. Sehingga perlu dilakukan analisis kualitas terhadap Bayam Jepang untuk menekan tingkat kerusakan. Tujuan penelitian ini adalah mengetahui jenis cacat dan faktor-faktor yang mempengaruhi kualitas Bayam Jepang.  Penelitian ini dilakukan pada 16 Januari sampai 20 Februari 2020 dengan metode deskripstif kualitatif dan menggunakan alat pengendalian mutu seperti lembar periksa, histogram, peta kendali, pareto dan fishbone. Jumlah informan yang digunakan terdiri dari pemilik usaha, tenaga kerja, petani mitra dan distributor. Setelah dilakukan penelitian ditemukan lima jenis cacat yaitu daun cacat, batang patah, daun kuning, tanaman kerdil dan busuk batang atau daun. Persentase cacat yang paling tinggi adalah daun cacat. Faktor-faktor yang mempengaruhi kualitas Bayam Jepang adalah faktor manusia, metode, dan lingkungan yang didukung dengan pembuatan diagram fishbone.ABSTRACTJapanese spinach is a superior commodity produced by PO. Sayur Organik Merbabu with the highest level of sales reach 1018 kg / month. One factor that needs to be considered in production process is product quality, because it will have an impact on customer satisfaction. However, there are obstacles in the production process, namely the nature of plants that are very susceptible to damage and broken if not treated properly. So it is necessary to conduct a quality analysis of Japanese spinach on an ongoing basis to reduce the level of damage. The purpose of this study is to determine the types of defects and factors that affect the quality of Japanese spinach. This research was conducted on January 16 to February 20, 2020 with qualitative descriptive methods and using quality control tools such as check sheets, histograms, control maps, pareto and fishbone. The number of informants used consisted of business owners, workers, partner farmers and distributors. After doing the research, five types of defects were found, namely defective leaves, broken stems, yellow leaves, dwarf plants and stems or leaf rot, with the highest percentage of defects being defective leaves. While the factors that influence the quality of Japanese spinach are found, namely human factors, methods, and the environment supported by making fishbone diagrams.

scholarly journals PELAYANAN RESTORAN DALAM MENCIPTAKAN KEPUASAN PELANGGAN: Studi Pengendalian Mutu di Restoran D’Ayam Crispy Yogyakarta

2018 ◽  
Author(s):  
Repositori Online Pariwisata ◽  
Liea Khusnul Anggika
Keyword(s):  
Quality Control ◽  
Quality Of Service ◽  
Customer Satisfaction ◽  
Production Process ◽  
Product Quality ◽  
Quality Standards ◽  
Public Facilities ◽  
The Stability ◽  
Taking Care

Quality control is a process aimed at maintaining the quality standards of products promised by the company to consumers and to help maintain the performance of the production process in order to always within the limits of tolerable allowance. Each restaurant has a SOP to maintain the quality of service and product quality in order to satisfy and comfort customers. The influence of quality of service is very important in the progress of restaurant business, to create customer satisfaction. In this case the restaurant needs to maintain the stability of service and product quality for customers to grow. D'Ayam Crispy is one of the restaurants that produce processed fried chicken. D'Ayam Crispy needs to maintain the stability of service and product quality as well as care about customer's comfort such as taking care of public facilities provided.

scholarly journals ANALISIS PENGENDALIAN MUTU DALAM MENINGKATKAN PROSES PRODUKSI

2021 ◽  
Vol 11 (2) ◽  
pp. 173
Author(s):  
Elin Herlina ◽  
Faizal Haris Eko Prabowo ◽  
Dea Nuraida
Keyword(s):  
Quality Control ◽  
Customer Satisfaction ◽  
Production Process ◽  
Research Method ◽  
Production Schedule ◽  
Production Sequence ◽  
Descriptive Research ◽  
Qualitative Descriptive ◽  
Optimal Quality ◽  
Optimal Implementation

This research is motivated by the still not optimal quality control in the production of Nata De Coco which can be seen from the decrease in customer satisfaction, namely the reduced demand for products from consumers, this is thought to be caused by the not optimal implementation of quality control carried out by the company. The research method used in this study is a qualitative descriptive research method. Based on the results of the study that: 1) The implementation of quality control at the Nata De Coco Factory Bojongmengger Ciamis has been carried out quite well in accordance with the indicators that have been set in this study, namely performance, features, reliability, conformance, durability, service ability, aesthetics and quality which shows that it is quite good; 2) The production process at the Nata De Coco Factory Bojongmengger Ciamis is generally good because it is in accordance with the indicators that have been set in this study, which include the production schedule, production sequence and production time which show that it is good; 3) The implementation of quality control plays a role in improving the production process at the Nata De Coco Factory Bojongmengger Ciamis. It can be seen that with the implementation of quality control which is already quite good, it has an impact on increasing the production process at the Nata De Coco Factory in Bojongmengger Ciamis. Thus, if the implementation of quality control is good, the company's production process will increase.

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 Application of statistical methods in the analysis of nonconformities of nonconforming products in the production process

2021 ◽  
pp. 40-45
Author(s):  
N. V. Girilovich ◽  
G. V. Dovgopolaya
Keyword(s):  
Quality Control ◽  
Control System ◽  
Statistical Analysis ◽  
Production Process ◽  
Product Quality ◽  
Effective Control ◽  
Product Quality Control ◽  
Root Cause ◽  
Quality Of Products

Quality is the degree to which the totality of an object’s inherent characteristics meets the requirements. The product quality control system is a set of interrelated objects and subjects of control, the types, methods and means used to assess the quality of products. An effective control system allows you to make a timely impact on the level of product quality, prevent possible inconsistencies, and ensure their prompt detection at the lowest cost. One of the progressive methods in modern management is the statistical method.The article considers the program element for quality control in OJSC “BSW – Management Company of the Holding “BMC”. This program element is aimed at working with all types of nonconforming products of the enterprise, at finding the root cause and statistical analysis for these reasons.

ANALISIS PENGENDALIAN KUALITAS PRODUK PADA USAHA HOME INDUSTRY FURNITURE BAPAK KARSIDIN DI KELURAHAN LOKBAHU KECAMATAN SUNGAI KUNJANG KOTA SAMARINDA

2020 ◽  
Vol 8 (2) ◽  
pp. 162
Author(s):  
DODY AL'AZHAR
Keyword(s):  
Quality Control ◽  
Human Factors ◽  
Production Process ◽  
Product Quality ◽  
Raw Material ◽  
Statistical Quality Control ◽  
Quality Level ◽  
Control Analysis ◽  
Statistical Quality ◽  
And Control

Product quality control is very important for company or business that is willing to improve the performance. Home Industry Business or a home-based business established by Mr. Karsidin is furniture business and the products include cabinet, table, bench, TV rack and other furniture items which can be tailored to customer desires. In the production process, Mr. Karsidin's business still has product defects that can be observed at the beginning of this study that is presented in table 1.1. The study aims to determine the product quality level is still in control limits measurement of Mr. Karsidin’s Home Industry Business, analyze types of defects and control production quality using statistical quality control (SQC). The method in the study was statistical quality control (SQC) to monitor standards, make measurements and take corrective actions while the product or service is being produced. The quality control tools were Observation Sheet, Histogram, Cause and Effect Diagram and Control Diagram (p Chart). The result indicates that the product quality by Mr. Karsidin's business during the observation period from April to May 2019 is at the control limit. Further, based on p control analysis there is no point that exceeds Upper Limit or Lower Limit. The production process should be given more attention, especially at several main factors such as workers or human factors, in which there are a lot of negligence in the production process. Mr. Karsidin should make improvement to the defects directly that at the cause level, including raw material, machinery, method and human factors based on the Standard Operating Procedures (SOP).

scholarly journals ANALISIS PENGENDALIAN KUALITAS (QUALITYCONTROL) UNTUK MENINGKATKAN KUALITAS PRODUK YANG DIHASILKAN PADA CV BINA TEHNIK PEMATANGSIANTAR

2019 ◽  
Vol 7 (1) ◽  
pp. 24-33
Author(s):  
Erina Kiki ◽  
Darwin Lie ◽  
Efendi Efendi ◽  
Sisca Sisca
Keyword(s):  
Quality Control ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Production Process ◽  
Product Quality ◽  
Brand Image ◽  
The State ◽  
Raw Material ◽  
The Aesthetic

The purpose of this study are: 1. To find out the description of quality control and the products quality produced at CV Bina Tehnik Pematangsiantar. 2. To find out the implementation of quality control to improve the products quality produced at CV Bina Tehnik Pematangsiantar.The results of the study can be summarized as follows: 1. The process of quality control in the production process applied by CV Bina Tehnik Pematangsiantar is not optimal. 2. The aesthetic and conformance dimensions of the product quality produced by CV Bina Tehnik Pematangsiantar are not optimal. 3. From the results of the histogram, irregularities or discrepancies found at the end of the QC or inspection of the final product / finished product are dominated almost 80% by 2 (two) types of non-conformity, namely the state of paint / color and the function of lights and hoses. 4. From the analysis of fishbone diagrams, it is known that the causes of irregularities are derived from raw material, human or worker factors, work methods and the environment. Keyword: Brand Image, Service Quality and Customer Satisfaction

Studi Kualitas Puding Melalui Pendekatan Six Sigma Studi Kasus Di Pt. Keong Nusantara Abadi

2019 ◽  
Vol 1 (1) ◽  
pp. 44
Author(s):  
Rony Trizudha ◽  
Sri Rahayuningsih ◽  
Ana Komari
Keyword(s):  
Quality Control ◽  
Quality Improvement ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Improve Quality ◽  
High Productivity ◽  
Fierce Competition ◽  
And Control ◽  
Technology Advances

As technology advances at this time, players in business are aware of the importance of product quality in the increasingly fierce competition in the industrial world due to the emergence of many similar companies. Therefore, companies must be able to compete to meet customer desires and try to retain customers. To maintain customers and their marketing areas, companies must have high competitiveness in order to survive by prioritizing quality improvement, increasing efficiency and increasing productivity to improve quality because by increasing quality, products can be accepted among consumers so that company goals can be fulfilled. Therefore, the company must carry out effective quality control which will result in high productivity, lower overall cost of making goods and the factors that cause production failure to be minimized. To improve quality, use the six sigma method, DMAIC and seven tools so that it can be known the cause of the damage and what actions are taken so that there needs to be a controversy to stabilize the processes of the production process so that we can know what percentage of damage and what factors cause damage, therefore there must be measurements and recommendations for improvement and control to reduce the causes From the analysis, it was found that the dent cup was 20.36%, the lid was 21.36% less dense, the lid was damaged in the finished product 18.72%, the cup was 19.28% less thick, the packaging was flexible 20.55%Seiring kemajuan teknologi pada saat ini pelaku di bisnis menyadari akan pentingnya kualitas produk dalam persaingan dunia industri yang semakin ketat karena banyak bermunculan perusahaan-perusahaan sejenis. Oleh sebab itu perusahaan harus dapat bersaing untuk memenuhi keinginan  pelanggan dan berusaha dapat mempertahankan pelanggan. Untuk mempertahankan pelangan dan wilayah pemasaranya perusahaan-perusahaan harus mempunyai daya saing yang tinggi untuk dapat bertahan dengan mengutamakan peningkatan mutu, peningkatan efisiensi dan peningkatan produktivitas untuk meningkatkan kualitas karena dengan peningkatan kualitas, produk dapat diterima di kalangan konsumen sehingga tujuan perusahaan dapat terpenuhi. Maka dari itu perusahaan harus melakukan pengendalian kualitas yang efektif akan menghasilkan produktivitas yang tinggi, biaya pembuatan barang keseluruhan yang lebih  rendah serta  faktor-faktor yang menyebabkan kegagalan produksi akan dapat ditekan sekecil mungkin. Untuk meningkatkan kualitas mengunakan metode six sigma, DMAIC dan seven tools agar dapat diketahui penyebab  kerusakan  dan  tindakan  apa  saja  yang dilakukan sehingga perlu ada kontror untuk menstabilkan  peoses proses produksi sehinga dapat di ketahui berapa persen  kerusakan dan faktor-faktor apa saja yang menyebabkan  kerusakan maka dari itu harus ada pengukuran dan  rekomendasi perbaikan serta melakukan kontrol untuk mengurangi penyebab kerusakan. Dari hasil analisis  di ketahui cup  penyok 20,36%, lid kurang  rapat  21,36%, lid  rusak  pada produk jadi 18,72%,cup kurang tebal 19,28 %kemasan lentur 20,55%

Perbaikan Kualitas Produk Batu Bata Merah Dengan Metode Six Sigma-Dmaic (Studi Kasus Cv. Ghatan Fatahillah Karawang)

UNISTEK ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 6-10
Author(s):  
Egar Naufal Ari Satya ◽  
Wahyudin Wahyudin
Keyword(s):  
Quality Control ◽  
Customer Satisfaction ◽  
Six Sigma ◽  
Quality Standards ◽  
Research Results ◽  
Machine Performance ◽  
Fishbone Diagram ◽  
And Control ◽  
Dmaic Method

Abstrak. Dunia industri yang semakin berkembang akan mengakibatkan banyaknya persaingan. Perus-ahaan yang dapat bersaing adalah perusahaan yang dapat menjaga  kualitas produknya dengan baik sehingga dapat memenuhi kepuasan konsumen. Maka dari itu diperlukan pengendalian kualitas. Penelitian ini difokuskan pada penurunan cacat pada produk batu bata merah di CV. Ghatan Fatahillah dengan metode Six Sigma-DMAIC (Define, Measure, Analyze, Improve, dan Control). Dari hasil penelitian didapatkan DPMO sebesar 36.212 dengan nilai sigma 3,29. Jenis cacat yang paling sering terjadi pada batu bata merah yaitu pecah/patah yaitu sebesar 4.327 atau 59,81% dari total keseluruhan produk yang cacat.  Hasil dari tahap analyze dengan fishbone diagram, ditetapkan penyebab dari pecah/cacat, yaitu: pekerja kurang paham standar kualitas, tidak adanya pemeriksaan produk, pekerja kurang paham prosedur kerja, kinerja mesin tidak stabil, pekerja kurang teliti,  jumlah penggilingan tidak menentu, dan komposisi batu bata tidak menentu. Maka perlu dilakukan usulan perbaikan agar dapat mengurangi jumlah produk yang cacat pada batu bata merah. Kata kunci: DMAIC, DPMO, Pengendalian Kualitas, Six Sigma Abstract. The growing industrial world will result in a lot of competition. Companies that can compete are companies that can maintain the quality of their products well so that they can meet customer satisfaction. Therefore, quality control is needed. This research is focused on reducing defects in red brick products at CV. Ghatan Fatahillah with the Six Sigma-DMAIC method (Define, Measure, Analyze, Improve, and Control). From the research results obtained DPMO of 36,212 with a sigma value of 3.29. The type of defect that most often occurs in red bricks is broken / broken, which is 4,327 or 59.81% of the total defective products. The results of the Analyze stage with the fishbone diagram showed that the causes of breakage / defects were determined, namely: workers do not understand quality standards, lack of product inspection, workers do not understand work procedures, unstable machine performance, workers are not careful, the number of mills is erratic, and composition erratic bricks. So it is necessary to make improvement proposals in order to reduce the number of defective products in red bricks. Keywords: DMAIC, DPMO, Quality Control, Six Sigma

scholarly journals PENINGKATAN LOYALITAS NASABAH BANK SYARIAH MELALUI PENINGKATAN KUALITAS LAYANAN DAN KEPUASAN NASABAH DENGAN VARIABEL RELIGIUSITAS SEBAGAI VARIABEL MODERATING (Studi pada Bank Syariah di Kota Semarang)

2017 ◽  
Vol 7 (2) ◽  
pp. 141
Author(s):  
Nurhayati Nurhayati ◽  
Fatmasaris Sukesti
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Product Quality ◽  
Customer Loyalty ◽  
Islamic Banks ◽  
Long Time ◽  
Conventional Banks ◽  
Competitive Rivalry ◽  
Number Of Customers

<em>Competitive rivalry between conventional banks and Islamic banks make Islamic banks should be able to compete with conventional banks in providing good quality of service, product quality and customer satisfaction, thereby increasing the number of customers. Quality of service also can affect customer loyalty directly and indirectly. The quality of service and satisfaction to encourage customers to be loyal to a company's products and services that have an impact on the improvement of market share for a product. Quality of service and customer satisfaction, especially in service companies is very important in retaining customers in a long time. Quality of service and customer satisfaction will determine the performance of the company. Factors religiosity in Indonesia also played in determining and pushing for elections on islamic bank customers because the system for different results offered by the system of interest of conventional banks. These results indicate that the quality of service and level of customer satisfaction and religiosity jointly effect on customer loyalty. Quality of service and customer satisfaction levels also have an effect on customer loyalty which variabels most influence on customer loyalty is the degree of religiosity.</em>

scholarly journals Marketing Service on Customer Satisfaction of Yamaha Motorcycles at PT Ramarayo Perdana Karawang

2021 ◽  
Vol 5 (1) ◽  
pp. 11-19
Author(s):  
Evi Depiana ◽  
Hartelina Hartelina
Keyword(s):  
Data Analysis ◽  
Customer Satisfaction ◽  
Product Quality ◽  
Sampling Technique ◽  
Test Reliability ◽  
Reliability Test ◽  
Descriptive Approach ◽  
Marketing Service ◽  
Quality Of Products

The rise of trade in this era makes the market tougher competition to make companies have to take appropriate steps and strategies in order to win competition with competitors in the market. This was also experienced by motorcycles, one of which was a Yamaha motorcycle which experienced a decline in sales in 2019 from month to month. Many factors affect it. In this study the variables used are product quality, after sales service, and customer satisfaction. This research uses a descriptive approach, and verification. Samples obtained were 383 respondents who were consumers of PT Ramarayo Perdana Karawang by using purposive sampling technique, data analysis used in this study was the validity test, reliability test, classic assumption test, and path analysis. The results of this study indicate the quality of products and after-sales services have a strong enough relationship, which is equal to 50.3%. then partially product quality has an effect of 39.3 then partially after sales service has an effect of 15.3% on customer satisfaction. Together the quality of products and after sales service has an effect of 50.3% which is the contribution of other variables not examined. Then it can be seen that product quality is more dominant in influencing customer satisfaction. PT Ramarayo Perdana Karawang is advised to pay more attention to Product Quality and After Sales Service for customer satisfaction.

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