Analisis Pengendalian Kualitas Pie Tape Dengan Menggunakan Metode Spc (Statistical Process Control) Pada Ud. Purnama Jati Di Kabupaten Jember

Fauziah, Adika (2020) Analisis Pengendalian Kualitas Pie Tape Dengan Menggunakan Metode Spc (Statistical Process Control) Pada Ud. Purnama Jati Di Kabupaten Jember. Undergraduate thesis, Politeknik Negeri Jember.

	Text (Abstrack) 8. ABSTRACT.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (85kB)
	Text (Bab1. Pendahuluan) 15. BAB 1. PENDAHULUAN.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (96kB)
	Text (Daftar Pustaka) 20. DAFTAR PUSTAKA.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (213kB)
	Text (Laporan Lengkap) D41160088_SKRIPSI FULL.pdf Download (3MB)

Abstract

Tape is one of the fermented agro-industry products made from cassava which is then processed by various home industries in Jember to be created into various kinds of processed food products, one of which is pie tape. Pie tape is a kind of sweet crunchy dessert and there are various toppings on it. UD. Purnama Jati is one of the food processing industries in Jember which has been established since 2000. One of the products produced is pie tape. The process of producing pie tape requires proper quality control activities to improve product quality and to avoid any defective products produced so that the company can produce optimally. This study aims to determine the quality control of pie tape on UD. Purnama Jati and the causes of the production of defective products such as crumbly shapes, burnt colors, and non-uniform sizes on pie tape products using analytical tools namely Pareto diagrams, Ishikawa diagrams, control charts and capability process. Based on the research results related to the Pareto diagram, the results show that the variable that has a level of frequency of producing defective products that are not in accordance with the standard is the size variable with a percentage of 43.69%. The factors that cause the defect of pie tape products are human factors, methods, and machines. Based on the results of the application of the np control chart and capability process, it is obtained that the quality control of pie tape for wholeness, color and size variables has been controlled statistically. So the company is expected to be able to maintain this and make further improvements and supervision of the factors that can cause defects in pie tape products. Key Words: Quality Controlling, Pie Tape, SPC.

Actions (login required)

View Item