ANALISIS PENGENDALIAN MUTU BAYAM HIJAU ORGANIK DI CV. TANI ORGANIK MERAPI (TOM) KABUPATEN SLEMAN PROVINSI DAERAH ISTIMEWA YOGYAKARTA MENGGUNAKAN METODE STATISTICAL QUALITY CONTROL (SQC)

Abstract

Abstract: This research was aimed to know type of damage, dominant damage, causative factors, and proposed action to repair green spinach damage in CV. Tani Organik Merapi. The basic method of this research was descriptive and analytic. The location was determined purposively in CV. Tani Organik Merapi in Balangan Hamlet, Wukirsari Village, Cangkringan Sub-district, Sleman Regency, Special Province of Yogyakarta. The data analysis using Statistical Quality Control (SQC) methods with analysis tools (1) checksheet and histogram to identify the type of damage to green spinach products, (2) Pareto diagram to determine the order of priority improvements and make p-charts to measure tolerance limits, (3) Causal diagrams to identify the factors causing damage which are then (4) Table of proposed corrective actions that are formulated and can be applied to CV. Tani Organik Merapi. The result showed that damage type of green spinach are leaf defects with the mount of 17.7 kg or 38.4% and 15.7 kg or 34% broken stem, both damages are the dominant damage that should solve in a short and sustainable time. While nonstandard stem length with the mount of 10.2 kg or 22.1%, old stem as much as 2.5 kg or 5.4% are not a dominant damage so that it not to be resolved immediately. p ̅-chart analysis found tolerance limit in the mount of 0.1437; UCL value 0.2000; and LCL value 0.0873, and it known that the majority of production process of green spinach in CV. TOM is within the control limit. The dominant damage to green spinach is leaf and stem deformities broken. Factors that cause damage to leaf defects are methods, humans, raw materials, the environment. Factors that cause damage to broken rods are methods, humans, and tools. Proposed remedial actions for each of these factors must be immediately applied to overcome the problem of dominant damage.

Keywords: Green spinach, Quality, SQC