AGUSTRYANI, SITI RAHMA (2019) ANALISIS PENGENDALIAN KUALITAS DAN USULAN PERBAIKAN PADA PRODUK ICE CREAM DENGAN METODE DMAIC. S1 thesis, UNIVERSITAS MERCU BUANA.
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Abstract
Kegiatan pengendalian kualitas pada perusahaan bertujuan untuk memastikan proses produksi yang terdapat pada perusahaan masih dalam batas kendali dan untuk menemukan faktor penyebab kerusakan produk. Sehingga diharapkan dapat meminimalisasi kerusakan produk yang dapat merugikan perusahaan. Perusahaan food and beverage tempat penulis melakukan penelitian adalah perusahaan yang memproduksi ice cream. Kendala yang dihadapi perusahaan saat ini ialah banyaknya defect produk yang menyebabkan berat gramasi tidak memenuhi spesifikasi yang diharapkan. Kendala ini dominan terjadi pada produk ice cream jagung manis, yang menyebabkan banyaknya produk di hold. Proses filling menjadi penyebab berat gramasi yang tidak mencapai spesifikasinya. Hasil yang didapat dari analisa dengan pendekatan Six Sigma (DMAIC) pada proses filling didapatkan nilai kapabilitas proses (Cp), indeks kapabilitas proses (CpK) dan nilai sigma secara berturut-turut sebesar 0,59, 0,32 dan 2,43. Hasil tersebut masih dibawah target idealnya, sehingga perusahaan harus melakukan perbaikan proses. Perbaikan tersebut dilakukan dengan memastikan standar suhu dan tekanan udara pada mesin freezing serta membuat SOP yang lebih jelas sebagai acuan kerja operator. Kata kunci: Pengendalian kualitas, DMAIC, Kapabilitas Proses, Stastistical Process Control (SPC) http://digilib.mercubuana.ac.id/ v ABSTRACT Quality control activities at the company is purpose to ensure the production process that occur on company has been guiding limits and finding factors of product damage. It’s expected to minimize product damage that could inflict a financial loss the company. The food and beverage company that is the place where the authors conduct research is a company that produces ice cream. Currently obstacle that faced by the company is the large number of product defect that involve weight loss (gr/m2) not to meet the expected specifications. This matter is dominant in sweet corn ice cream products, which causes many products to be held. Filling process has made weight (gr/m2) that not carry out the specification. The results obtained from the analysis with the method of Six Sigma (DMAIC) the filling process is obtained value of process capability (Cp), process capability index (Cpk) and sigma value respectively of 0.59, 0.32 and 2.43. The results are still below the ideal target, so the company must make process improvements. These improvements are carried out by ensuring the standard temperature and air pressure on the freezing machine and making the procedures more clear as the reference operator. Keywords : Quality Control, DMAIC, Proccess Capability, Stastistical Process Control (SPC)
| Item Type: | Thesis (S1) |
|---|---|
| Call Number CD: | FT/IND 19 001 |
| NIM/NIDN Creators: | 41617310060 |
| Uncontrolled Keywords: | Keywords : Quality Control, DMAIC, Proccess Capability, Stastistical Process Control (SPC) |
| Subjects: | 000 Computer Science, Information and General Works/Ilmu Komputer, Informasi, dan Karya Umum > 020 Library and Information Sciences/Perpustakaan dan Ilmu Informasi > 027 General Libraries, General Archives, Information Centers Devoted to General Subjects and Disciplines/Perpustakaan, Kearsipan, Pusat Informasi untuk Disiplin Ilmu secara Umum > 027.6 Libraries for Special Groups and Organizations/Perpustakaan untuk Kelompok atau Organisasi Tertentu > 027.69 Libraries for Business and Industrial Organizatios/Perpustakaan untuk Organisasi Bisnis dan Industri |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | siti maisyaroh |
| Date Deposited: | 11 Aug 2022 04:49 |
| Last Modified: | 11 Aug 2022 04:49 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/67318 |
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