SAPUTRA, EKO NOVI (2017) USULAN PENERAPAN METODE DMAIC UNTUK PENINGKATAN MUTU PRODUK DI INDUSTRI PERIKANAN. S2 thesis, Universitas Mercu Buana Jakarta.
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Abstract
The research was conducted on one of the fishing companies, namely PT. Mina Jaya Wysia located in the city of Tangerang, Banten. The purpose of this study was to determine the quality of life lobster products based on HACCP (hazard analitycal critical control point) and the proposed improvement of product quality of life lobster using DMAIC method. The variable in this study is the quality, the DMAIC method is used to lower the defect of the product life lobster by HACCP. Quarantine process is one of the production process flow data retrieval product life lobster lobster life based on HACCP prior to its improvement starts from the month of May, June and July 2016. The results after repair of the future are expected to reduce even disappear defect in the production of lobster life in PT. Mina Jaya Wsysia thus improving the quality of the product. Key word: Quality, Defect, HACCP, DMAIC Penelitian ini dilaksanakan pada salah satu perusahaan perikanan yaitu PT. Mina Jaya Wysia yang berlokasi di kota Tangerang, Banten. Tujuan penelitian ini adalah untuk mengetahui kualitas produk life lobster berdasarkan HACCP (hazard analitycal critical control point) dan usulan perbaikan mutu produk life lobster dengan menggunakan metode DMAIC. Variabel dalam penelitian ini adalah kualitas, metode DMAIC digunakan untuk menurunkan defect dari produk life lobster berdasarkan HACCP. Proses quarantine merupakan salah satu alur proses produksi life lobster pengambilan data produk life lobster berdasarkan HACCP sebelum dilakukan nya perbaikan dimulai dari bulan Mei, Juni dan Juli 2016. Usulan perbaikan pada produksi life lobster pada proses quarantine menggunakan six sigma metode DMAIC dilakukan pada bulan Oktober 2016. Hasil dari setelah dilakukan perbaikan kedepannya diharapkan dapat mengurangi bahkan menghilang defect pada produksi life lobster di PT. Mina Jaya Wsysia sehingga meningkatkan kualitas dari produk. Kata kunci : Kualitas, defect, HACCP, DMAIC
| Item Type: | Thesis (S2) |
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| Call Number CD: | CD/553. 19 040 |
| Call Number: | TI/53/17/003 |
| NIM/NIDN Creators: | 55314120005 |
| Uncontrolled Keywords: | Kualitas, defect, HACCP, DMAIC |
| Divisions: | Pascasarjana > Magister Teknik Industri |
| Depositing User: | Admin Perpus UMB |
| Date Deposited: | 23 Mar 2017 12:04 |
| Last Modified: | 29 Mar 2023 02:23 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/33999 |
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