HADIAN, SHAELSYIA SHARLEENA (2023) USULAN PERBAIKAN KUALITAS DENGAN MENGGUNAKAN METODE STATISTICAL PROCESSING CONTROL DAN FAILURE MODE AND EFFECT ANALYSIS PADA PRODUK EKSTRAK BAHAN ALAM DI PT. INDESSO AROMA. S1 thesis, Universitas Mercu Buana Bekasi.
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Abstract
PT. Indesso Aroma adalah perusahaan yang bergerak dibidang chemical, flavour dan seasoning makanan. Distribusi perusahaan meluas ke berbagai mancanegara, untuk itu perusahaan sangat menjunjung tinggi kepuasan konsumen, salah satunya dengan mengendalikan kualitas sebelum dijual dan dipasarkan pada konsumen. Fenomena kualitas yang terjadi pada bulan Januari – Desember 2022 terdapat tingginya reject produk yang terjadi berulang pada setiap kali produksi. Dengan fenomena tersebut, maka penelitian ini bertujuan untuk mengetahui apa saja jenis kerusakan yang sering terjadi, mengetahui apakah pengendalian kualitas pada produk masih dalam batas kendali, faktor yang menyebabkan kerusakan pada produk dan bagaimana upaya perbaikan dalam mengurangi reject menggunakan metode SPC dan FMEA. Berdasarkan hasil penelitian dan pengumpulan data diketahui ada 3 jenis cacat pada produk chocolate powder, yaitu warna tidak homogen, warna lebih muda dan menggumpal. Hasil pengolahan data dengan metode SPC dan FMEA, menunjukan reject pada produk masih dalam batas kendali dan faktor penyebab reject berupa kinerja mesin kurang optimal, human eror dan silo (tempat penyimpanan) yang basah. Usulan perbaikan untuk produk chocolate powder berupa mengupdate mesin dengan yang baru atau melakukan proses assessment oleh team Teknik, melakukan training dan scoring pada pekerja agar mengetahui performa pekerja dalam melakukan pekerjaan dan membuat form checklist pengecekkan alat sebelum proses produksi. Kata Kunci: Pengendalian Kualitas, SPC, FMEA PT. Indesso Aroma is a company engaged in the chemical, flavor and seasoning of food. The company's distribution extends to various countries, for this reason the company highly upholds customer satisfaction, one of which is by controlling quality before selling and marketing it to consumers. In the quality phenomenon that occurred in January – December 2022, there were high product rejects that occurred repeatedly at every production. With this phenomenon, this study aims to find out what types of damage often occur, to find out whether product quality control is still within control limits, factors that cause damage to products and how to improve efforts to reduce rejects using the SPC and FMEA methods. Based on research results and data collection, it is known that there are 3 types of defects in chocolate powder products, namely the color is not homogeneous, the color is lighter and the color is lumpy. The results of data processing using the SPC and FMEA methods show that product rejects are still within control limits and factors causing rejects include suboptimal machine performance, human error and wet silos (storage areas). Proposed improvements for chocolate powder products in the form of updating the machine with a new one or carrying out an assessment process by the Engineering team, conducting training and scoring for workers to find out the performance of workers in carrying out work and making a checklist form for checking tools before the production process. Keywords: Quality Control, SPC, FMEA
| Item Type: | Thesis (S1) |
|---|---|
| Call Number CD: | FT/IND 23 009 |
| NIM/NIDN Creators: | 41619310003 |
| Uncontrolled Keywords: | Pengendalian Kualitas, SPC, 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: | 29 Sep 2023 05:18 |
| Last Modified: | 29 Sep 2023 05:18 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/81650 |
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