Analisis Pengendalian Kualitas Bubuk Kakao Formula “Vicco” Dengan Menggunakan Metode Statistical Process Control Pada Pusat Penelitian Kopi dan Kakao Indonesia Kabupaten Jember

Oktavia, Farida (2019) Analisis Pengendalian Kualitas Bubuk Kakao Formula “Vicco” Dengan Menggunakan Metode Statistical Process Control Pada Pusat Penelitian Kopi dan Kakao Indonesia Kabupaten Jember. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Indonesia is a country that produces cocoa powder in the world. Indonesia Coffee and Cocoa Research Institute is one of the non-profit institutions that has a trusted to conduct research and development of coffee and cocoa commodities nationally. Indonesia Coffee and Cocoa Research Institute is one of corporation that produces cocoa powder and always strive to improve the quality of lunched product. Quality control of cocoa powder production process is needed as an effort quality improvements and reduce the level of deviations that occur. This research aimed to research quality control of cocoa powder by quality criteria to fineness, water content and color of cocoa powder using SPC (Statistical Process Control) method, with X-bar and R control chart, np control chart, paretos diagram, and cause-effect diagram who will be able to help resolve problems faced by company. The results of this research showed that according to X-bar and R control chart with quality criteria of fineness and water content of cocoa powder is uncontrolled in statistically, because there are some points that are out of the upper control limit (UCL) and lower control limit. On the np control chart with quality criteria of color showed that have controled in statistically. The main factor quality criteria of cocoa powder is fineness of cocoa powder. According to the results of the analysis from cause-effect diagram that factors affect of fineness cocoa powder is man factor, machine, raw materials, and environmental.

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