scholarly journals PENGARUH KUALITAS BAHAN BAKU DAN PROSES PRODUKSI TERHADAP KUALITAS PRODUK PT. MENJANGAN SAKTI

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Diovita Hilary ◽  
Imam Wibowo
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Room Temperature ◽  
Raw Materials ◽  
Raw Material ◽  
Improve Product Quality ◽  
Improve Product ◽  
Analysis Technique ◽  
Positive Effect

<em>This study aims to analyze the effect of the quality of raw materials on product quality at PT. Menjangan Sakti, the influence of the production process on product quality at PT. Menjangan Sakti and the quality of raw materials and production processes simultaneously on product quality at PT. Menjangan Sakti. The number of samples in this study were 88 respondents. The analysis technique uses simple regression analysis and multiple regression. The results showed that the quality of raw materials and the production process simultaneously had a significant effect on product quality, because the quality of raw materials was maintained in terms of room temperature according to the type of raw materials stored and the production process where workers worked according to applicable regulations. The quality of raw materials has a positive effect on product quality. This shows that the quality of raw materials that are maintained in terms of room temperature according to the type of raw material stored can improve product quality. The production process has a positive effect on product quality. This shows that the workforce working according to the applicable regulations can significantly improve product quality.</em>

scholarly journals MICRO BUSINESS DEVELOPMENT STRATEGY TO OPTIMIZE BUSINESS LOCATIONS CULINARY TOURISM AREA

2020 ◽  
Vol 8 (2) ◽  
pp. 6-15
Author(s):  
Priska Shirty Thelma Mawuntu ◽  
Reynaldo Christian Aotama
Keyword(s):  
Product Quality ◽  
Development Strategy ◽  
Raw Materials ◽  
Production Capacity ◽  
Management Training ◽  
Business Owners ◽  
Improve Product Quality ◽  
Alternative Strategies ◽  
Culinary Tourism ◽  
Improve Product

This study aims to identify and analyze the factors that influence the appropriate alternative strategies, and priority strategies for the development of micro businesses in the culinary tourism area. This research uses descriptive qualitative method by collecting data through interviews. Data were analyzed using three stages of strategy formulation: input stage, matching stage, and decision stage. This study found that the factors that influence the development of micro businesses in culinary tourism areas are varied products, low managerial ability of business owners, technological and information development, and changes in lifestyle and people’s interest in culinary products. Second, appropriate alternative strategies are to increase production capacity, maintain affordable product prices, provide adequate supporting facilities, take management training for business owners, conduct simple financial records, increase marketing through digital marketing, collaborate with suppliers of raw materials, and improve product quality and innovation. Third, a priority strategy in developing micro businesses in the culinary tourism area is to improve product quality and innovation.

scholarly journals Quality Control on Minimizing Defect Product on 20 OE Yarn

2021 ◽  
Vol 20 (1) ◽  
pp. 81-88
Author(s):  
Arinda Soraya Putri ◽  
Fitdhan Primananda
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Improve Product Quality ◽  
Improvement Project ◽  
Control Plan ◽  
Improve Product ◽  
Engine Wear ◽  
Six Sigma Approach

Industrial businesses in Indonesia realize that consumer desires have changed over time. Consumers desire that becomes the main priority is quality. PT. Bitrate Industries, as a company that produces yarn in Semarang, always strives to improve product quality to the desires of consumers. The company faces quality control problems: the production process of 20 OE yarn, producing the highest defective products. The Six Sigma approach analyzes the causes of defects, identifies sources of variation, proposes improvements with 5W + 1H, and implements a quality control plan. Most defects occur in the production process in the autocross engine, which is caused by engine wear. Implementation of the kaizen approach can be given proposals in the form of improvements in maintenance, according to the existing scheduling and periodic replacement of parts. This study concludes that the proportion of defects is still in the controlled stage, but the quality control of the product is still needed. A quality improvement project with a Six Sigma approach can benefit any company that needs to find the most efficient way to improve product quality.

Household Aluminum Foil Roll Cutting Machine Transformation

2013 ◽  
Vol 303-306 ◽  
pp. 1710-1713
Author(s):  
Li Rong Zhang
Keyword(s):  
Job Performance ◽  
Product Quality ◽  
Raw Materials ◽  
Aluminum Foil ◽  
Improve Product Quality ◽  
Improve Product ◽  
Performance Requirements ◽  
Cutting Machine

Existing household aluminum foil roll machine-controlled cutting machine, finished product rate is low，raw materials waste. To improve product quality, we have the original equipment, based on the design transformation, to reach the job performance requirements.

scholarly journals Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene

2013 ◽  
pp. 307-313
Author(s):  
Ema Uzelac ◽  
Sava Radovic ◽  
Maja Karaman ◽  
Milan Matavulj
Keyword(s):  
Product Quality ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Food Hygiene ◽  
Number Of Microorganisms ◽  
Yeasts And Molds ◽  
Anal Yses ◽  
Control Water

The results of tests on the presence of yeasts and molds in cornstarch [AD ?IPOK? Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia), where the anal?yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space) were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ?microbiologically?, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological) analysis of the samples (in the production of starch, or end products, etc.) and categorize such analyses in new Regulations as optional, depending on the manufacturer?s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds) are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose) the testing and frequency of testing on the presence (absence) of microorganisms, which can be risky, both in the production and marketing of the finial products.

scholarly journals Pengaruh Kualitas Produk dan Kualitas Pelayanan Terhadap Kepuasan Konsumen di Kedai Kaizar Lahat

2012 ◽  
Vol 13 (2) ◽  
pp. 85-94
Author(s):  
Hayani Hayani ◽  
Keyword(s):  
Regression Analysis ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Product Quality ◽  
Validity And Reliability ◽  
Significance Level ◽  
Analysis Technique ◽  
Associative Design ◽  
Positive Effect

This study aims to determine: (1) the effect of product quality on customer satisfaction of Kedai Kaizar Lahat (2) the quality of service on customer satisfaction of Kedai Kaizar Lahat, and (3) the effect of product quality and service quality on customer satisfaction of Kedai Kaizar Lahat. This research is a survey research with an associative design. The population in this study were all consumers of Kedai Kaizar Lahat. The sample of this research is most consumers of Kedai Kaizar Lahat in Kab. Lahat, amounting to 60 people. Data collection using a questionnaire that has been tested for validity and reliability. The data analysis technique used in this study is multiple regression analysis. The results of the study with a significance level of 5% found that (1) product quality has a positive effect on customer satisfaction, (2) service quality has a positive effect on customer satisfaction and (3) product quality and service quality have a positive and significant effect on customer satisfaction.

scholarly journals Does the activity of producer group organizations improve the production of pigs?

2015 ◽  
Vol 15 (3) ◽  
pp. 759-774 ◽  
Author(s):  
Damian Knecht ◽  
Anna Jankowska-Mąkosa ◽  
Kamil Duziński
Keyword(s):  
Raw Materials ◽  
Herd Size ◽  
Raw Material ◽  
Production Volume ◽  
Small Farms ◽  
Horizontal Integration ◽  
Average Annual Production ◽  
Positive Effect ◽  
Personal Questionnaire

Abstract There are many works dealing with the activities of small farms, however there is a lack of papers about production and economic performance of small farms associated in producer group organizations. The aim of the study was to compare the production parameters of selected pig producer groups over two years (2010-2011). The basis for the analysis were the results of surveys carried out in 174 individual farms, which were members of 4 groups of pig producers. The study was conducted through direct interviews using a personal questionnaire. The average herd size of sows increased in the next year by 18.5% and the average annual production volume of fatteners by 9.3%. Average meatiness increased from 53.8% to 54.5%. In order to estimate the revenues a model of factors dependent on the farmer was created, expressed as the production of 1 kg of raw material. Three independent variables were introduced into the model: meatiness of fatteners (X1), the size of produced fatteners (X2), weight of fatteners (X3). The model developed in the study was proposed to groups as a tool to measure the efficiency of production and is currently being used by them. The results indicate that the activities of pig producers have a positive effect on production effectiveness and confirms the validity of horizontal integration in agriculture. Managing production in accordance with the statute imposed on the producer group showed a similar quality of produced raw materials, while the average annual sales of fatteners increased, which may contribute to the ability to negotiate purchase prices.

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 Analysis on Product Quality of Semi Refined Carrageenan using Six Sigma and Cost of Poor Quality

2020 ◽  
Vol 9 (3) ◽  
pp. 195-202
Author(s):  
Syamsul Bahri ◽  
◽  
Fachriah Nur Rahmadani ◽  
Armin Darmawan ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Poor Quality ◽  
Raw Material ◽  
Dominant Factor ◽  
Pareto Chart ◽  
Cost Of Poor Quality

The study aimed to minimize defective products to improve the production process quality of PT BI by identifying the most types of defects, calculating Defect per Million Opportunities (DPMO) value, suggesting the quality improvement of the Semi Refined Carrageenan (SRC) production process, and calculating Cost of Poor Quality (COPQ) value. The methods used in this research were Six Sigma and the COPQ. The priority improvement based on the Pareto chart was moisture defects with the percentage of damage of 36.9%. The Sigma level of the production process of PT BI was 3.42 with a defect rate of 27,429 DPMO. The analysis on the cause and effect diagram showed that factors affected the occurrence of defective products were error in reading on moisture content, diverse raw material, the wrong method of mixing raw materials prior to production process, and the lack of inspectors of production process. The most influential-dominant factor was the obsolete machine which causes error in reading on moisture content. The company can take preventive and corrective actions to suppress defective products and improve product quality. Based on the calculation of the COPQ, the costs that must be incurred by the company due to defective products was IDR 1,007,690,694.

Sign in / Sign up

Export Citation Format

Share Document