Analisis Pengendalian Kualitas Produksi Abon Menggunakan Metode Statistical Processing Control (SPC) Pada Usaha Sedap Bakat Pekanbaru

Kuswoyo, Widya Alya (2022) Analisis Pengendalian Kualitas Produksi Abon Menggunakan Metode Statistical Processing Control (SPC) Pada Usaha Sedap Bakat Pekanbaru. Other thesis, Universitas Islam Riau.

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Abstract

This study aims to analyze the process of controlling product quality and the causes of damage to the shredded production process, which was carried out in the Sedap Bakat Business which is engaged in food processing made from catfish. This type of research is in the form of descriptive. To obtain data by conducting interviews and direct observations at the place of business that is being researched. The research method used to analyze the quality control of shredded production is Statistical Processing Control (SPC) in the form of check sheets, histograms, Pareto diagrams, and cause-and-effect diagrams (fishbone) which aims to find out or calculate how much damage occurs and to collect data. during the shredded production process. Based on the results of data processing using histograms, Pareto diagrams, and cause and effect diagrams (fishbone), there are two types of shredded product defects, namely the most dominant defect in the color of burnt shredded and the least fishbone defect. Quality control carried out by Sedap Bakat Business has not been effective and has not been able to reduce defective products stably because every month there are still defective products with fluctuating amounts (Fluctuating).

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