Pengendalian Kualitas Biji Kopi Robusta Sangrai Dengan Metode Statistical Process Control (SPC) Di Macro Coffee Roastery Kabupaten Jember

Nuha, Galih Ulin (2020) Pengendalian Kualitas Biji Kopi Robusta Sangrai Dengan Metode Statistical Process Control (SPC) Di Macro Coffee Roastery Kabupaten Jember. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Business competition for roasting coffee in Indonesia has been highly developed. This can seen from many coffee roasting businesses with small scale production until large scale production. Macro Coffee Roastery is one of the roasting coffee business in Jember. Macro Coffee Roastery have several problems after the roasting process was carried out, including scorched / black coffee beans, broken coffee beans, and young coffee beans which not included in criteria. To solve these problems, it is need to improve the quality order to be able maximize quality of coffee beans that are maintained and can be improved on an ongoing basis, namely using the Statistical Process Control (SPC) method with analytical tools in the form of control maps, cause and effect diagrams, and process capabilities. The results of the analysis using the control chart of X bar and R variables for the variable water content there data comes out of the control limit, the results of testing the levels of broken coffee beans there is no data out of control, and the results of testing the levels of young coffee beans there is no data that comes out of control limits.

Item Type: Thesis (Undergraduate)
Contributors:
ContributionContributorsNIDN/NIDK
Thesis advisorRetnowati, NaningNIDN0024018302
Subjects: 140 - Rumpun Ilmu Tanaman > 180 - Ilmu Sosiologi Pertanian > 185 - Agribisnis
Divisions: Jurusan Manajemen Agribisnis > Prodi D4 Manajemen Agroindustri > Tugas Akhir
Depositing User: Sri Supriyatiningsih
Date Deposited: 09 Jan 2023 03:52
Last Modified: 09 Jan 2023 03:53
URI: https://sipora.polije.ac.id/id/eprint/18664

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