ANALISIS PENGENDALIAN KUALITAS IKAN PINDANG
TONGKOL DENGAN METODE STATISTICAL PROCESS
CONTROL (SPC) PADA UD RIYAN PUTRA
DI KABUPATEN BANYUWANGI
Total View This Week0
Total View This Week0
Institusion
Politeknik Negeri Jember
Author
Azizah, Siti Nur
Subject
576 - Manajemen Industri
Datestamp
2022-08-11 06:31:09
Abstract :
UD Riyan Putra is one of the agro-industry businesses that process fishery products by migrating in Muncar District. The purpose of this study was to determine the application of quality control of pindang fish and the causes of problems related to the integrity of the body of pindang fish, and the cleanliness of pindang fish at UD Riyan Putra. This type of research is experimental research with a quantitative approach. The method used is the Statistical Process Control (SPC) method using analytical tools in the form of Pareto diagrams, causal diagrams, p control charts, and process capability (Cp). Based on the results of the research that has been done, it can be concluded as follows; (a) The results of research related to the p control chart on the body integrity attribute of pindang fish still have points that have not been statistically controlled so that it requires control of the production process. As for the cleanliness attribute of pindang fish, the point is at the control limit so that it shows the quality control process has been well controlled. (b) The factors that cause defects in the attributes of the integrity of the body of pindang fish are materials, methods, humans and the environment, while the factors that cause defects in the cleanliness of pindang fish are humans, methods, equipment and the environment. (c) The value of process capability (Cp) for each attribute which includes the integrity of the body of the pindang fish and the cleanliness of the pindang fish shows the results that the processing ability can be declared good.
UD Riyan Putra is one of the agro-industry businesses that process fishery products by migrating in Muncar District. The purpose of this study was to determine the application of quality control of pindang fish and the causes of problems related to the integrity of the body of pindang fish, and the cleanliness of pindang fish at UD Riyan Putra. This type of research is experimental research with a quantitative approach. The method used is the Statistical Process Control (SPC) method using analytical tools in the form of Pareto diagrams, causal diagrams, p control charts, and process capability (Cp). Based on the results of the research that has been done, it can be concluded as follows; (a) The results of research related to the p control chart on the body integrity attribute of pindang fish still have points that have not been statistically controlled so that it requires control of the production process. As for the cleanliness attribute of pindang fish, the point is at the control limit so that it shows the quality control process has been well controlled. (b) The factors that cause defects in the attributes of the integrity of the body of pindang fish are materials, methods, humans and the environment, while the factors that cause defects in the cleanliness of pindang fish are humans, methods, equipment and the environment. (c) The value of process capability (Cp) for each attribute which includes the integrity of the body of the pindang fish and the cleanliness of the pindang fish shows the results that the processing ability can be declared good.
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
