Frozen Food Quality Control Using Statistical Process Control Methods and Failure Mode and Effect Analysis
Pengendalian Mutu Frozen Food Dengan Metode Statistical Process Control dan Failure Mode and Effect Analysis
-
(1) * Mochammad Nabil Ferdianto Pratama Putra
Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Atika Sidhi Cahyana Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
The research was conducted in UD Mulia Jaya to look out the main causes of defects in frozen food products and to reduce defects in the product of making klasu bread. It is known that the production of klasu bread is 333,490 pcs, product defects are 18,716 pcs, and the average production per day is 6,669 pcs with an average daily product defect of 374 pcs. The defect has exceeded the product defect tolerance limit set by the business owner. The method used Statistical Process Control (SPC) and Failure Mode and Effect Analysis (FMEA). The results showed that the biggest cause of defects was filling out the surface (leaky) with a total of 7,695. Calculation of the Risk Priority Number (RPN) obtained a value of 168. The most dominant factor the environmental factor with recommendations for repairing insulation on each production line to maximize employee performance in reducing product defects.
Downloads
References
C. R. Rahardjo, “Faktor Yang Menjadi Preferensi Konsumen Dalam Membeli Produk Frozen Food,” J. Manajemendan Start-Up Bisnis, vol. 1, no. 1, pp. 32–43, 2016.
E. M. Ratri, E. B. G, and M. Singgih, “Peningkatan Kualitas Produk Roti Manis pada PT Indoroti Prima Cemerlang Jember Berdasarkan Metode Statistical Process Control (SPC) dan Failure Mode and Effect Analysis (FMEA),” e-Journal Ekon. Bisnis dan Akunt., vol. 5, no. 2, p. 200, 2018, doi: 10.19184/ejeba.v5i2.8686. DOI: https://doi.org/10.19184/ejeba.v5i2.8686
A. Latief, “Analisis Pengaruh Produk, Harga, Lokasi dan Promosi terhadap Minat Beli Konsumen pada Warung Wedang Jahe (Studi Kasus Warung Sido Mampir di Kota Langsa),” J. Manaj. dan Keuang., vol. 7, no. 1, pp. 90–99, 2018, doi: 10.33059/jmk.v7i1.756. DOI: https://doi.org/10.33059/jmk.v7i1.756
N. Fajrah and N. T. Putri, “Analisis Penggunaan Alat dan Teknik Pengendalian Mutu dalam Penerapan Sistem Manajemen Mutu pada Perusahaan Karet Bersertifikat ISO 9001:2008,” J. Optimasi Sist. Ind., vol. 15, no. 2, p. 203, 2017, doi: 10.25077/josi.v15.n2.p203-216.2016. DOI: https://doi.org/10.25077/josi.v15.n2.p203-216.2016
F. Sukma Dewangga, “Analisis Penurunan Jumlah Cacat Pada Produk Wafer Stik Salut Dengan Pendekatan Six Sigma DI PT.C,” Pros. SemNas Tek. UMAHA, vol. I, pp. 91–97, 2019.
E. Gardjito, “Pengendalian Mutu Beton Dengan Metode Control Chart (Spc) Dan Process Capability (Six- Sigma) Padapekerjaan Konstruksi,” UKaRsT, vol. 1, no. 2, pp. 110–119, 2017. DOI: https://doi.org/10.30737/ukarst.v1i1.82
R. Ratnadi and E. Suprianto, “Pengendalian Kualitas Produksi Menggunakan Alat Bantu Statistik (Seven Tools) Dalam Upaya Menekan Tingkat Kerusakan Produk,” J. Indept, vol. 6, no. 2, p. 11, 2016, [Online]. Available: https://jurnal.unnur.ac.id/index.php/indept/article/view/178/0.
H. Fajar Ningrum, “Analisis Pengendalian Kualitas Produk Menggunakan Metode Statistical Process Control (SPC) Pada PT Difa Kreasi,” J. Bisnisman Ris. Bisnis dan Manaj., vol. 1, no. 2, pp. 61–75, 2019. DOI: https://doi.org/10.52005/bisnisman.v1i2.14
S. Norawati and Zulher, “Analisis Pengendalian Mutu Produk Roti Manis Dengan Metode Statistical Process Control (Spc) Pada Kampar Bakery Bangkinang,” Menara Ekon., vol. V, no. 2, pp. 103–110, 2019.
R. Budiarto, “Manajemen Risiko Keamanan Sistem Informasi Menggunakan Metode Fmea Dan ISO 27001 Pada Organisasi XYZ,” J. Comput. Eng. Syst. Sci., vol. 2, no. 2, pp. 48–58, 2017.
S. D. Ronal and S. Hotlin, “Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan pada PT Super Setia Sagita Medan,” J. Ilm. Socio Secretum, vol. 9, no. 2, pp. 273–281, 2019, [Online]. Available: https://jurnal.darmaagung.ac.id/index.php/socio/article/view/413/406.
Copyright (c) 2023 Mochammad Nabil Ferdianto Pratama Putra, Atika Sidhi Cahyana
This work is licensed under a Creative Commons Attribution 4.0 International License.
