ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI TAWAR IDEAL BAKERY DI KOTA DEPOK DENGAN METODE PENGENDALIAN KUALITAS STATISTIK

Abstract

ABSTRACT

This purpose of this research is  to determine the type of defect, the scale of priority improvement, causal factors, the correlation of factors causing the defect, and the proposed action to reduce the defect of Ideal Bakery white bread.The basic method used is descriptive analysis. Data analysis using statistical quality control with analysis tools such as check sheet, pareto chart, fishbone chart, and scatter chart.The results showed that the type of Ideal Bakery’s white bread defect are as 102 bread or 47,89%, shape is not appropriate as 63 bread or 29,58%, sticky skin as 21 bread or 9,86%, dry skin as 17 bread or 7.98%, dirty as 7 bread or 3,29%, and small as 3 bread or 1,41%. Dent and shape is not appropriate are the highest defects that become the priority improvement. Factors that cause major problems are seen from four factors, namely human factors, tools and machinery, methods, and work environment. The causal correlation of dent defect from methode factor ie between delaying time of removal white bread from pan and the pan’s temperature has a negative correlation with r -0,9835. The right standard time to remove white bread from pan is ≤ 6 minutes. Corrective action to against defect prioritized to improve Ideal Bakery’s white bread is formulated from four factors causing the problem, ie human, tool and machine, method, and work environment.