Analisis Pelaksanaan Quality Control untuk Mengurangi Defect Produk di Perusahaan Pengolahan Daging Sapi Wagyu dengan Pendekatan Six Sigma

The industrial competition requires companies to produce high-quality products, but the phenomenon is that companies still produce products that do not meet specifications and are returned by customers. This is the basis for conducting research aimed at analyzing the implementation of quality control, knowing the main defects of the product, and making improvements to reduce or eliminate problems during the production process using the Six Sigma approach with steps: Define, Measure, Analyze, Improve and Control. The research sample is the result of the final product inspection in April - September 2019. The results of the study indicate that the implementation of Quality control has been carried out but not maximally, with the root causes of the main defects being method, material, and machine. CTO in this research are: foreign body contamination, leak packaging, product temperature exceeds the standard, over drip, and thick fat. After improving, there was an increase in sigma level from 3.48 (performance baseline) to 3.83. Control is carried out to maintain consistency of corrective actions by regular briefings to operators, increasing GMP training, 5S, and product knowledge, standardizing SOP changes, adding necessary tools, and controlling preventive maintenance implementation. Keywords: Quality control, six sigma, wagyu, defect product, DMAIC

ANALISA PENGENDALIAN KUALITAS PRODUK TAHU DALAM PERSPEKTIF EKONOMI ISLAM

This article is based on a fact that many food that is mixed by dangerous chemistry substances for healthy. Based on this, the writer wants to know whether the quality control process of tofu can be done without dangerous chemistry substances. Furthermore, the writer also wants to know the quality control process based on Islamic economy concept. Based on the research, it can be concluded that the key of tofu quality control lies on four things namely: raw material quality, water quality, avoidance the use of dangerous chemistry substances, and human resources quality. The tofu quality control is appropriate with the Islamic economy concept because it helps to avoid social obligation namely producing qualified human primary needs. Producing tofu is not for getting benefits only, since it is important product needed by community, and the important control is keeping the tofu quality for producing halal product. Keywords; quality control, tofu product, product quality, Islamic economy

Typology-Based QA for Philippine Higher Education Institutions: Through the Fabric of Instruction, Research and Extension Functions of HEI’s

To CHED’s credit, the proposed two-dimensional approach to Quality Assurance in higher education is the first comprehensive, detailed and well-studied document for ensuring quality in Philippine higher education. The paper attempts to simplify the conceptual presentation of the two-dimensional (horizontal and vertical typologies) quality assurance space of HEIs to better appreciate the beauty and logic of the approach. The simplification highlights the shift from pure quality control (QC) perspective to a more comprehensive quality assurance (QA) view of managing quality in higher education. Underlying the QA system is the radical shift towards Competency-Based curriculum for all higher education programs. The system is shown to lead to four(4) distinctive outcomes in Philippine higher education: (1.) clarification of roles of Universities, Colleges and Professional Institutes, (2.) motivation to gain prestige and status through the vertical typologies (regulated, deregulated and autonomous), (3.) production of competent graduates, and (4.) efficient and effective higher education system that can globally compete. The paper ends with some Technical, Administrative, Political and Economic challenges that the new system may encounter. Keywords - quality control, quality assurance, higher education, typology