GUNA, ADI (2023) ANALISIS KUALITAS PRODUK ROTI ISI COKELAT DI PERUSAHAAN MAKANAN SIAP SAJI MENGGUNAKAN METODE DMAIC. S1 thesis, Universitas Mercu Buana Bekasi.
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Abstract
ABSTRAK Perusahaan makanan siap saji memproduksi berbagai jenis roti mulai dari roti tawar hingga roti manis memiliki target produksi dengan standar presentase cacat yang diterima yaitu 2%. Dalam periode januari hingga juli tahun 2022 terdapat produk yang memiliki presentase cacat melebihi batas tersebut yaitu roti isi cokelat. Oleh karena itu perusahaan harus melakukan analisa untuk mengetahui cacat apa saja yang terajadi, penyebab dari terjadi nya cacat hingga melakukan perbaikan agar cacat tersebut dapat diminimalisir. Untuk dilakukan analisis menggunakan metode DMAIC (Define, Measure, Analyze, Improve, Control). Dalam tahapan DMAIC tersebut menggunakan tools diagram pareto untuk mengetahui bahwa cacat didominasi oleh underweight sebesar 37,54% dan dilakukan analisa menggunakan Fishbone diagram serta perhitungan FMEA sehingga didapatkan penyebab cacat underweight yaitu faktor manusia kesalahan operator dalam melakukan setting mesin pemotong adonan dan tidak melakukan pengecekan kembali berat adonan secara rutin dengan nilai RPN (Risk Priority Number) sebesar 48. Selanjutnya dilakukan perbaikan menggunakan tabel 5W+1H yaitu dengan melakukan briefing awal shift semua operator agar melakukan settingan dengan benar dan secara rutin melakukan pemeriksaan dicatat ke dalam checksheet pemeriksaan berat hasil potong adonan agar mudah untuk dilakukan proses monitoring. Berdasarkan hasil perbaikan tersebut didapati untuk presentase cacat mengalami penurunan dari sebelum perbaikan sebesar 2,40% menjadi 0,79% Kata kunci : Kualitas, DMAIC, FMEA ABSTRACT Fast food companies producing various types of bread, ranging from plain bread to sweet bread, have a production target with a standard acceptable percentage of defects, namely 2%. In the period from January to July 2022 there are products that have a defect percentage that exceeds this limit, namely chocolate filled bread. Therefore the company must carry out an analysis to find out what defects have occurred, the causes of the defects to make repairs so that these defects can be minimized. To do the analysis using the DMAIC method (Define, Measure, Analyze, Improve, Control). In the DMAIC stage, Pareto diagram tools are used to find out that defects are dominated by underweight by 37.54% and analysis is carried out using Fishbone diagrams and FMEA calculations so that the cause of underweight defects is obtained, namely the human factor, operator error in setting the dough cutting machine and not checking again. dough weight routinely with an RPN (Risk Priority Number) value of 48. Furthermore, improvements are made using the 5W + 1H table, namely by conducting an initial briefing for all operators' shifts so that they make the settings correctly and routinely carry out checks recorded in a checksheet checking the weight of the dough pieces so that it is easy to carry out the monitoring process. Based on the results of these improvements it was found that the percentage of defects decreased from before the repair of 2.40% to 0.79%. Keywords : Quality, DMAIC, FMEA
| Item Type: | Thesis (S1) |
|---|---|
| Call Number CD: | FT/IND 23 004 |
| NIM/NIDN Creators: | 41617320007 |
| Uncontrolled Keywords: | Kualitas, DMAIC, FMEA |
| Subjects: | 700 Arts/Seni, Seni Rupa, Kesenian > 750 Painting and Paintings/Seni Lukis dan Lukisan > 758 Other Subjects/Subjel Lainnya > 758.6 Industrial and Technical Subjects/Subjek Industri dan Teknik |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | siti maisyaroh |
| Date Deposited: | 17 May 2023 03:11 |
| Last Modified: | 17 May 2023 03:11 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/77199 |
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