Analisis Pengendalian Kualitas Produk Kerupuk Bandung Dengan Penerapan Metode Statistical Process Control (SPC) pada UD Sehati Di Kabupaten Ponorogo

Husnnah, Zahrotul Fitria Nurul (2025) Analisis Pengendalian Kualitas Produk Kerupuk Bandung Dengan Penerapan Metode Statistical Process Control (SPC) pada UD Sehati Di Kabupaten Ponorogo. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The increasingly tight development of the industrial world has made business actors improve and maintain their products. UD Sehati is one of the agro-industrial businesses that was established in 2003 by producing Bandung crackers. The purpose of this study was to determine how to control the quality of Bandung crackers, the application of Statistical Process Control (SPC), and the factors that influence the defects of Bandung cracker products at UD Sehati in Ponorogo Regency. The method used in this study is Statistical Process Control (SPC) with pareto diagram analysis tools, control charts, process capabilities, and cause and effect diagrams. Based on the results of the study conducted during 20 observations, it showed that the application of the control chart on the attribute of shape integrity there was 1 error that occurred, while on the hard texture attribute there were 3 errors that occurred overall in the Bandung cracker production process. The process capability value for each attribute, respectively, shape integrity and hard texture, was 95% and 94%. The highest frequency of defects in Bandung cracker products was on the hard texture attribute at 54%. The implications of the application of Statistical Process Control (SPC) through the three statistical tools are to improve the production process, minimize the frequency of defects that occur, and increase the ability of the cracker production process to be better. The hard texture attribute is known to be a product defect caused by several factors based on analysis through a cause and effect diagram, namely human factors, methods, raw materials, machines, and the environment. The attribute of the integrity of the form is caused by human factors, methods, raw materials, and the environment.

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