1. PENGENDALIAN CACAT PRODUK ROTI MANIS DI FLORINA BAKERY, KABUPATEN PASER, KALIMANTAN TIMUR
- Author
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Ivan Musanta and Jaya Mahar Maligan
- Subjects
florina bakery ,produk cacat ,roti manis ,statistical quality control ,defective products ,sweet bread ,statistical quality control. ,Agriculture ,Biotechnology ,TP248.13-248.65 - Abstract
ABSTRAK Florina Bakery merupakan produsen roti berskala UMKM yang berlokasi di Kabupaten Paser, Provinsi Kalimantan Timur. Florina Bakery berkomitmen memenuhi permintaan pasar yang bertumbuh dengan roti yang bermutu. Penelitian ini ditujukan untuk membantu menganalisis produk cacat yang terjadi pada produksi roti manis di Florina Bakery. Analisis produk cacat menggunakan metode statistical quality control, meliputi: pendataan dengan check sheet, pembuatan diagram Pareto, pembuatan peta kendali, analisis diagram sebab-akibat, dan perencanaan tindakan perbaikan. Pengamatan pendahuluan menemukan terbentuknya produk cacat berupa: kulit terkelupas, isian keluar, penyok, dan bentuk tidak sesuai model. Diagram Pareto dan peta kendali menunjukkan: (1) besar potensial masalah cacat kulit terkelupas (65.36%), cacat isian keluar (22.96%), cacat bentuk (6.24%), dan cacat penyok (5.44%); (2) dan proses produksi roti manis belum terkendali. Rancangan tindakan perbaikan kualitas untuk Florina Bakery berdasarkan diagram sebab akibat, yaitu: peningkatan keterampilan pegawai dalam memproduksi roti, pembuatan SOP, dan menunjuk pengawas untuk mengontrol kegiatan produksi. Kata kunci: Florina Bakery, Produk Cacat, Roti Manis, Statistical Quality Control ABSTRACT Florina Bakery is a small scale bread producer located in Paser Regency, East Kalimantan Province. Florina Bakery is committed to meeting the growing market demand with quality bread. This study is intended to help analyze product defects that occur in sweet bread products at Florina Bakery. The analysis uses statistical quality control methods, using: check sheets, Pareto diagrams, control charts,and cause-and-effect diagrams. Preliminary observations found the formation of defective products in the form of: peeling skin, stuffing out, dents, and the shape did not match the model. Pareto diagram and control chart show: (1) the potential problems with peeling skin defects (65.36%), stuffing out defects (22.96%), shape defects (6.24%) and dent defects (5.44%); (2) and the production process is not under control. Quality improvement actions plan was carried out, there are: improving employee skills in producing bread, making SOPs, and appointing supervisors to control production activities. Keywords: Florina Bakery, Defective Products, Sweet Bread, Statistical Quality Control
- Published
- 2022
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