PENGENDALIAN KUALITAS DENGAN METODE STATISTICAL QUALITY CONTROL PADA RAMADHANI BAKERY AND CAKE

Tujuan penelitian ini untuk menganalisis pelaksanaan pengendalian kualitas, jenis-jenis kerusakan, dan faktor yang menyebabkan kerusakan dalam proses produksi roti di UD. Ramadhani Bakery and Cake. Teknik pengumpulan data yang dilakukan dengan cara wawancara, observasi dan dokumentasi. Dalam pengolahan data penelitian ini menggunakan metode Statistical Quality Control (SQC) yaitu lembar periksa, diagram pencar, histogram, diagram pareto, diagram sebab akibat dan peta kendali. Hasil analisis data dan pembahasan menunjukkan bahwa proses produksi pada UD. Ramadhani Bakery and Cake sudah baik karena jumlah produk gagal masih berada pada batas wajar yaitu terletak antara Lower Control Limit (LCL) dan Upper Control Limit (UCL). Berdasarkan metode Statistical Quality Control (SQC) dapat disimpulkan jenis kerusakan yang terjadi di UD. Ramadhani Bakery and Cake adalah kerusakan paling banyak terdapat pada bentuk tidak seragam sejumlah 352 potong roti atau 41,86%, kemudian hangus sejumlah 250 potong roti atau 29,73% dan pecah sejumlah 239 potong roti atau 28,41%. Faktor yang menyebabkan kerusakan kegagalan produksi roti pada UD. Ramadhani Bakery and Cake cenderung lebih banyak diakibatkan oleh faktor metode dibandingkan dengan faktor lainnya

Download Full-text

PENGENDALIAN KUALITAS PRODUK SELADA ROMAINE PADA SISTEM TANAM HIDROPONIK (Studi Kasus di UMKM Kebun Sayur, Kota Surabaya, Jawa Timur)

Agrisocionomics Jurnal Sosial Ekonomi Pertanian ◽

10.14710/agrisocionomics.v3i2.5287 ◽

2019 ◽

Vol 3 (2) ◽

pp. 131-149

Author(s):

Nila Novianti ◽

Heru Santoso Hadi Subagyo ◽

Anisa Aprilia

Keyword(s):

Quality Control ◽

Control Limit ◽

Statistical Quality Control ◽

House Of Quality ◽

Statistical Quality ◽

Lower Control Limit

Kualitas produk merupakan salah satu faktor yang diperhatikan oleh konsumen dalam membeli dan menggunakan sebuah produk. Adanya peningkatan pendidikan, kemampuan daya beli serta kepedulian konsumen terhadap nilai gizi telah menggugah kesadaran konsumen akan pentingnya suatu kualitas produk. Namun pada kenyataannya produk sayuran hidroponik khususnya Selada Romaine yang diproduksi oleh UMKM Kebun Sayur Surabaya masih memiliki kualitas yang kurang baik. Permasalahan yang kerap muncul pada usaha tersebut yaitu adanya kecacatan produk. Sehingga penelitian ini dilakukan dengan tujuan menganalisis nilai kecacatan, faktor-faktor penyebab kecacatan dan harapan konsumen terhadap kualitas produk Selada Romaine. Penelitian dilakukan di UMKM Kebun Sayur Surabaya dengan menggunakan metode Statistical Quality Control (SQC) dan House of Quality (HoQ). Pengendalian kualitas menggunakan (SQC) dilakukan dengan lima alat statistik yaitu diagram alir, lembar pemeriksaan, diagram pareto, peta kendali, dan diagram sebab akibat. Hasil penelitian menunjukkan bahwa: (1) Nilai kecacatan produk Selada Romaine hidroponik berada di luar batas kendali UCL (Upper Control Limit) dan LCL (Lower Control Limit), sehingga dikatakan tidak terkendali. Terdapat 3 titik berada di dalam batas kendali dan 10 titik berada di luar batas kendali (2) Faktor-faktor yang menyebabkan kecacatan produk yaitu faktor mesin, faktor manusia faktor lingkungan dan faktor metode (3) Harapan konsumen terhadap kualitas produk yaitu harga produk Rp 4.000 per ons; bentuk produk yaitu utuh atau tidak terdapat daun bercak coklat, berlubang, kuning dan akar terlepas dari tanaman; kesegaran produk yaitu sangat segar atau fresh hasil panen; kebersihan produk yaitu sangat higienis melalui proses pencucian; warna produk yaitu hijau segar atau tidak terlalu tua dan muda; serta kemasan produk yaitu plastik terbuka seperti bucket bunga.

Download Full-text

ANALISIS QUALITY CONTROL UNTUK MENJAGA KUALITAS PRODUK KERIPIK UBI UNGU PADA PROSES PRODUKSI (Studi Kasus pada Industri Kecil Menengah SHA-SHA Tanjunganom

JIMEK : Jurnal Ilmiah Mahasiswa Ekonomi ◽

10.30737/jimek.v1i1.275 ◽

2019 ◽

Vol 1 (1) ◽

Author(s):

Eka Yeni Wahyu Indriati ◽

Ariadi Santoso ◽

Mohammad Arifin

Keyword(s):

Quality Control ◽

Production Process ◽

Sampling Method ◽

Central Line ◽

Control Limit ◽

Statistical Quality Control ◽

Purposive Sampling ◽

Statistical Quality ◽

Lower Control Limit ◽

Purple Yam

The objectives of this study are: (1) To determine the quality control of the production process of purple yam chips in the SHA-SHA IKM in an effort to produce quality products that are safe for consumption. (2) To identify potential causes that affect the quality of purple yam chips in the SHA-SHA IKM. (3) To find out the quality control in the production process is controlled or uncontrolled. This study uses a quantitative approach. The sampling method uses purposive sampling method. Methods of collecting data using observation, interviews, and literature. The data analysis method used is Statistical Quality Control (SQC). Based on the results of the study it can be concluded that (1) Quality control in the production process of purple yam chips in the SHA-SHA IKM has produced quality and safe for consumption products (2) The most dominant type of defect in IKM SHA-SHA purple yam chips is defective because of broken fracture (3) Based on the control chart in the production process of the SHA-SHA IKM in January 2018 the CL (central line) value is 0.19 and the value of UCL (upper control limit) is 0.31 while LCL (lower control limit) is 0 , 07). It can be seen that the proportion of defects that occur in the production process of the IKM SHA-SHA purple yam chips in January 2018 (8 observations) is under control because all points are between the control limits. Tujuan penelitian ini adalah : (1) Untuk mengetahui pengendalian mutu pada proses produksi keripik ubi ungu pada IKM SHA-SHA dalam usaha menghasilkan produk yang bermutu dan aman untuk dikonsumsi. (2) Untuk mengidentifikasi sebab potensial yang mempengaruhi mutu keripik ubi ungu pada IKM SHA-SHA. (3) Untuk mengetahui pengendalian mutu pada proses produksi tersebut terkendali ataupun tidak terkendali. Penelitian ini menggunakan pendekatan kuantitatif. Metode pengambilan sampel menggunakan metode purposive sampling. Metode pengumpulan data menggunakan observasi, wawancara, dan studi pustaka. Metode analisis data yang digunakan adalah Statistical Quality Control (SQC). Berdasarkan hasil penelitian dapat disimpulkan bahwa (1) Pengendalian mutu pada proses produksi keripik ubi ungu pada IKM SHA-SHA telah menghasilkan produk yang bermutu dan aman untuk dikonsumsi (2) Jenis kecacatan yang paling dominan pada produk keripik ubi ungu IKM SHA-SHA adalah cacat karena patah remuk (3) Berdasarkan grafik kendali pada proses produksi IKM SHA-SHA bulan Januari 2018 di dapat nilai CL (central line) sebesar 0,19 dan niali UCL (upper control limit) sebesar 0.31 sedangkan LCL (lower control limit) sebesar 0,07). Dapat dilihat bahwa proporsi cacat (ketidaksesuaian) yang terjadi pada proses produksi keripik ubi ungu IKM SHA-SHA di bulan Januari 2018 (8 kali observasi) dalam keadaan terkendali karena semua titik berada diantara batas kendali.

Download Full-text

ANALISIS KECACATAN PRODUK ROTI PIA DENGAN METODE STATISTICAL QUALITY CONTROL (Studi Kasus di Sahabat Cake)

Jurnal Teknik Industri: Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri ◽

10.24014/jti.v6i2.9485 ◽

2020 ◽

Vol 6 (2) ◽

pp. 72

Author(s):

Faizah Suryani

Keyword(s):

Quality Control ◽

Control Limit ◽

Statistical Quality Control ◽

Statistical Quality

Penelitian ini membahas mengenai cacat produk yang terjadi pada industri rumahan pembuatan roti pia. Penelitian ini bertujuan untuk mengidentifikasi penyebab kecacatan produk . Ada tiga jenis cacat yang terjadi pada industri ini meliputi gosong, cacat kemasan dan cacat bentuk. Analisa menggunakan histogram menunjukan bahwa cacat gosong mempunyai presentase yang tertinggi adalah 2.22%. Perhitungan menggunakan peta kendali didapatkan bahwa pada hari ke-26 cacat produk melewati batas maksimal control limit yaitu sebesar 0.88. sehingga, faktor penyebab kecacatan produk mesti dianalisa dengan menggunakan diagram sebab akibat. faktor penyebab terjadinya cacat produk adalah faktor manusia, lingkungan, material, peralatan dan metode kerja yang belum ditangani secara baik. Kata Kunci: Cacat produk, kualitas, diagram kendali, histogram, diagram sebab akibat.

Download Full-text

PRODUCT QUALITY CONTROL ANALYSIS USING STATISTICAL QUALITY CONTROL (SQC) ON MARINE WORKS IN BUSINESS AMPLANG SAMARINDA

International Journal of Management Innovation & Entrepreneurial Research ◽

10.18510/ijmier.2020.6110 ◽

2020 ◽

Vol 6 (1) ◽

pp. 70-77

Author(s):

Silvia Maulida Arianti ◽

Emy Rahmawati ◽

RR Yulianti Prihatiningrum

Keyword(s):

Quality Control ◽

Product Quality ◽

Control Charts ◽

Quantitative Research ◽

Quantitative Methods ◽

Control Measures ◽

Control Limit ◽

Statistical Quality Control ◽

Control Analysis ◽

Statistical Quality

Purpose of the study: The objectives of this study are: (i) To analyze the quality control of the products applied to the amplang Karya Bahari business based on Statistical Quality Control (SQC) tools, (ii) To find out and analyze what factors cause product damage/disability amplang work at the Maritime business in Samarinda. Methodology: This research uses quantitative methods discretionary quantitative research method that is research that is used to Investigate, find, describe, and explain the quality or features of social influences that can’t be explained or Described measured through a quantitative approach. The operational definitions of this research are (i) Quality control processes, (ii) Quality control measures. Types and sources of the data the primary use of data Obtained directly from the object of research. Data collection techniques are (i) observation, (ii) interviews, (iii) documentation, (iv) laboratory tests. Analysis of the Data used are: (i) collecting the data (check sheet), (ii) a histogram, (iii) making control charts, (iv) the causal diagrams, (v) the proposed improvements. Main Findings: The results of the study suggest that Maritime work is applied to the already on the limit of control. It can be seen at chart, upper control limit (UCL) of 1 and the lower control limit (LCL) of 0.3362 under controlled conditions or reasonable limits, but in reality, they are experiencing product damage or defect in the production of amplang processing. Novelty/Originality of this study: This study is expected to be an additional reference for studies in the field production related to analysis quality control (quality control) and product quality by using Statistics Quality Control. This study is expected to provide information for the company about procedure control in keeping a quality product that will be produced.

Download Full-text

Analisis Tingkat Kecacatan Produk Lever Assy Parking Brake Menggunakan Metode Statistical Quality Control (SQC)

JIEMS (Journal of Industrial Engineering and Management Systems) ◽

10.30813/jiems.v11i2.1184 ◽

2018 ◽

Vol 11 (2) ◽

Author(s):

Rianita Puspa Sari ◽

Dewi Puspita

Keyword(s):

Quality Control ◽

Product Quality ◽

Control Limit ◽

Statistical Quality Control ◽

Statistical Quality ◽

Limit Value ◽

Production Processes ◽

Parking Brake ◽

Data Production ◽

Product Defect

The company always tries to meet customer demands, so it must be able to provide good product quality. Quality control is always carried out by manufacturing companies for the creation of zero defects. Lever Assy Parking Brake is part of the cars spare parts produced by manufacturing company X and must have a zero defect product quality level. The purpose of this study was to determine the level of product defect using the Statistical Quality Control (SQC) method. Data was carried out with process control procedures. This study showed that the product defect rate of Lever Assy Parking Brake with Statistical Quality Control (SQC) method in March 2018 was very large. As seen from the 22 data production processes, 13 production process data (59 percent) were out-of-control but still fell within the specification limit of 9 ± 0.5 mm. Meanwhile, only 9 data production processes (41 percent) were in control. So there is a need to analyze causes and corrective actions. R control chart shows the process that has been stable or under control has a UCL (Upper Control Limit) value of 0.21, the LCL (Lower Control Limit) value of 0 and a value of CL (central line) of 0.10. Whereas 𝑥̅ chart shows the control limit with UCL value of 9.39, LCL value is 9.27 and CL value is 9.33.

Download Full-text

Statistical Quality Control Charts Based on Hyper-Geometrically Distributed Data

Asian Journal of Probability and Statistics ◽

10.9734/ajpas/2021/v11i430272 ◽

2021 ◽

pp. 24-34

Author(s):

John E. Usen ◽

Okim I. Ikpan ◽

Mfawa D. Santos ◽

Anthony A. Isaac ◽

George C. MacGeorge ◽

...

Keyword(s):

Quality Control ◽

Control Charts ◽

Geometric Distribution ◽

Fixed Number ◽

Control Limit ◽

Statistical Quality Control ◽

Distributed Data ◽

Geometric Process ◽

Statistical Quality ◽

Geometric Processes

In some production and administrative processes, the occurrence of certain events is best described by a hyper-geometric distribution, which in turn should be pictorially depicted by what should be called a “hyper-geometric chart (Hg-chart)” in the field of Statistical Quality Control (SQC). However, this has never been the practice, since the existence of such a chart is absent; as such, prompting administrators and process engineers to make use of already existing charts for approximately depicting hyper-geometric processes. In this article, an SQC chart for any hyper-geometric process has been developed for the total number of events in a fixed number of units. This chart has been referred to as the Hg-chart. The center line (CC), lower control limit (LCL) and the upper control limit (UCL) have been obtained for the proposed chart with a sketch of how the proposed chart should be if used for simulation. It has been recommended that simulation should be used to test the proposed chart as this could prove to be more efficient and appropriate for describing hyper-geometric data rather than using an inappropriate chart to be an approximation for solving the problem.

Download Full-text