Analisis Pengendalian Kualitas Biji Kopi Robusta Menggunakan Statistical Process Control (SPC) Pada Pusat Penelitian Kopi dan Kakao Kabupaten Jember

Rika, Retno Yulia (2019) Analisis Pengendalian Kualitas Biji Kopi Robusta Menggunakan Statistical Process Control (SPC) Pada Pusat Penelitian Kopi dan Kakao Kabupaten Jember. Diploma thesis, Politeknik Negeri Jember.

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Abstract

Coffee is one of the largest yields of plantation crops in Indonesia. The Indonesian Coffee and Cocoa Research Center in Jember Regency is one of the non-profit institutions that has a mandate to conduct research and development on coffee and cocoa commodities nationally. The Jember Coffee and Cocoa Research Center in Jember Regency found several problems which faced in determining the specifications of coffee beans that did not qualify for standard testing, including non-optimum water content, uneven seed size, and defective value of coffee beans that were not included in criteria. To overcome this problem, it is necessary to improve quality in order to maximise the quality of coffee beans that are maintained and can be repaired sustainably, namely using Statistical Process Control (SPC) method with analytical tools in the form of control maps, process capabilities, pareto diagrams and causal diagrams . The results of Xbar and R control chart analysis for water content, and control charts np for seed size and seed defect values indicate that quality control is not statistically controlled. The main factor in the damage to robusta coffee beans is the water content which is not according to standard. The factors that cause damage to the quality of robusta coffee beans are humans, the environment, methods, and machinery.

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