PENGENDALIAN KUALITAS PRODUK MADU DI PT. MADU PRAMUKA, GRINGSING, BATANG, JAWA TENGAH DENGAN METODE STATISTICAL QUALITY CONTROL (SQC)

Abstract

ABSTRACT : This purpose of this research is to identify the type of product defect, the scale of priority improvement, the root causes of defects, and proposed corrective action to reduce production defects. The basic method of research is descriptive method. The location of the research is purposive at PT Madu Pramuka Gringsing, Batang, Jawa Tengah. The data used in this research are primary and secondary data. Data analysis using Statistical Quality Control (SQC) with analysis tools: check sheet, histogram, control p-chart, pareto diagram, and fishbone diagram. The result of the research showed that the type of honey defect are exploded honey as 12 bottles or 63.16%, leaked honey as 5 bottles or 26.32%, and less honey volume as 2 bottles or 10.52%.  Exploded honey and leaked honey are the highest defects that become the priority improvement. The root causes that become priority improvement defect seen from human factors, tools and machine, method, and environment. Corrective action to against defect prioritized to improve PT. Madu Pramuka is formulated from four factors causing the problem, ie human, tool and machine, method, and environment.