PENGENDALIAN KUALITAS DENGAN MENGGUNAKAN METODE STATISTICAL QUALITY CONTROL (SQC) UNTUK MEMINIMUMKAN PRODUK GAGAL PADA TOKO ROTI BAROKAH BAKERY
DOI:
https://doi.org/10.30741/wiga.v7i1.330Keywords:
quality control and Statistical Quality Control (SQC)Abstract
Quality Control is an activity (company management) to maintain and navigate to product quality (and) services
companies can be maintained as planned. Quality Control used the company to minimize failed products using methods of Statistical Quality Control (SQC) so that the company can meet the quality products that have been specified businesses and consumers are satisfied in consuming the product. The purpose of that will be achieved in this research is to determine the method of Statistical Quality Control (SQC) with tekhnik control chart and diagram of cause and effect applied the company Bakery Barokah Bakery in quality control to minimize the product failed. Tekhnik data collection that is used is a library research and field research, while data analysis tool that is used control chart and diagram of cause and effect. The results of the analysis of control charts shows that the number of products that are examined as much as 27.710 units, the average of 0,099 product damage or 9.9%. Limitations: UCL supervision of 0,1161 or 11.61%, LCL of 0,0819 or 8,12%. Quality control on the Bakery Barokah Bakery is good because the number of failed products are still within the boundaries of fair is located between UCL and LCL. While the results from the diagram for result (fish bones), the main factor the causes of the failure of the products of bread in the Bakery Barokah Bakery namely human factors. Where people fail in the making of the bread products. So required training to minimize failed products that occurred caused by human factors.
Downloads
References
Assauri, Sofjan. 2004. Manajemen Produksi dan
Operasi. LPFE – UI. Edisi Revisi. Jakarta
Darsono. 2013. Analisis Pengendalian Kualitas Produksi dalam Upaya Mengendalikan Tingkat kerusakan Produk. Jurnal Ekonomi-Manajemen- Akuntansi No. 35/ Th. XX/ Oktober 2013. ISSN:0853-8778
Dewi, Tasya dan Nining. 2015. Analisis Pengendalian Kualitas dengan Menggunakan Metode Statistical Quality Control (SQC) Produk Sepatu Untuk Meminimumkan Produk Cacat (Studi Kasus Pada CV. Valentino Shoes Kabupaten Bandung). Prosiding Manajemen ISSN:2460-
6545.
Hariastuti, Ni Luh Putu. 2015. Analisis Pengendalian Mutu Produk Guna Meminimalisasi Produk Cacat. Seminar Nasional IENACO-2015. ISSN:2337-4349.
Heizer, Jay & Render, Barry. 2006. Operations Management (Manajemen Operasi). Salemba Empat. Jakarta.
Russell, Roberta & Taylor, Bernard W. 2006.
th
diantara batas atas yaitu sebesar 0,1161
atau 11,61% dan batas bawah sebesar
Operations Management. 5
& Sons.
Edition. John Wiley
0,0819 atau 8,12%. Itu menandakan bahwa tingkat kerusakan produk masih dalam batas wajar.
2. Dengan menggunakan diagram sebab
Sugiyono. 2013. Metode Penelitian Bisnis. Alfabeta.
Bandung.
Yamit, Zulian. 2013. Manajemen Kualitas Produk & Jasa. Ekosinia. Jakarta.