Kurniawan, Dio Rizky (2021) Pengendalian Kualitas Biji Kopi Arabika Sangrai Dengan Metode Statistical Process Control(Spc) Pada Ukm Macro Coffee Roastery Kabupaten Jember Skripsi. Diploma thesis, Politeknik Negeri Jember.
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Abstract
Coffee shops in Indonesia are very much. This can be seen from the number of coffee roasting businesses, both industries with small production scales to large production scales. Macro Coffee Roastery is one of the businesses engaged in roasting coffee in Jember. Macro Coffee Roastery encountered several problems faced after the roasting process was carried out, including charred / black coffee beans, broken coffee beans, and young coffee beans that did not meet the criteria. To overcome this problem, it is necessary to improve the quality in order to maximize the 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 charts, cause and effect diagrams, and process capabilities. The results of the analysis using the X bar and R variable control chart for the moisture content variable, there are data out of control limits, the results of the caffeine content test and the results of testing the levels of young coffee beans contain data that are out of control limits. Keywords: Arabica coffee beans, control chart, coffee roasting
| Item Type: | Thesis (Diploma) | ||||||
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| Uncontrolled Keywords: | Arabica coffee beans, control chart, coffee roasting | ||||||
| Subjects: | 550 - Rumpun Ilmu Ekonomi > 570 - Ilmu Manajemen > 576 - Manajemen Industri | ||||||
| Divisions: | Jurusan Manajemen Agribisnis > Prodi D4 Manajemen Agroindustri > Tugas Akhir | ||||||
| Depositing User: | Dio Rizky Kurniawan | ||||||
| Date Deposited: | 27 Jul 2021 18:26 | ||||||
| Last Modified: | 27 Jul 2021 18:27 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/5687 |
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