Dini, Fahmi Regianti (2023) ANALISIS PENGENDALIAN KUALITAS GUNA MEMINIMALISIR KECACATAN PRODUK MIE KASAR DI PT. MIE HO KIE SAN DENGAN MENGGUNAKAN METODE DMAIC. Other thesis, Universitas Nahdlatul Ulama Al Ghazali.
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Abstract
PT Mi Ho Kie San Banyumas merupakan perusahaan yang bergerak di bidang industri makanan dengan produk yang dihasilkan berupa produk mie. Dalam proses produksinya sering terjadi defect pada tahap pengeringan terutama pada produk mie kasar. Berdasarkan observasi awal penelitian menunjukkan kecacatan tertinggi bisa mencapai 7,2% sedangkan perusahaan memiliki batas toleransi maksimum kerusakan 2%. Berdasarkan masalah yang terjadi maka penelitian ini bertujuan untuk mengidentifikasi faktor penyebab cacat pada proses pengeringan mie kasar dan memberikan usulan perbaikan untuk mengurangi cacat tersebut. Metode yang digunakan adalah DMAIC (define, measure, analyze, improve and control). Dari hasil analisis data diperoleh nilai DPMO 381.934,7 dan nilai sigma sebesar 3,70. Penyebab terjadinya defect adalah waktu dan suhu pengeringan tidak sesuai, mesin oven tidak bekerja optimal, kelalaian pekerja dan faktor cuaca yang tidak menentu. Berdasarkan penelitian yang telah dilakukan perusahaan diharapkan dapat melakukan evaluasi dan tindakan pencegahan untuk mengantisipasi kenaikan jumlah cacat.
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PT Mi Ho Kie San Banyumas is a company engaged in the food industry with products produced in the form of noodle products. In the production process, defects often occur at the drying stage, especially in coarse noodle products. Based on preliminary observations, the study showed that the highest defects could reach 7,2% while the company has a maximum damage tolerance limit of 2%. Based on the problems that occur, this study aims to identify the factors that cause defects in the coarse noodle drying process and provide suggestions for improvements to reduce these defects. The method used is DMAIC (define, measure, analyze, improve and control). From the results of data analysis, the DPMO value was 381,934.7 and the sigma value was 3.70. The causes of defects are inappropriate drying time and temperature, oven machines not working optimally, worker negligence and unpredictable weather factors. Based on the research that has been carried out, the company is expected to be able to carry out evaluations and preventive measures to anticipate an increase in the number of defects.
Item Type: | Thesis (Other) |
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Additional Information: | Dini Fahmi Regianti (19262011021) |
Uncontrolled Keywords: | DMAIC, Pengendalian Kualitas, Defect, Mie, Pengeringan DMAIC, Quality Control, Defect, Noodle, Drying |
Subjects: | T Technology > T Technology (General) |
Divisions: | Fakultas Teknologi Industri (FTI) > Prodi Teknik Industri (TIND) |
Depositing User: | Teguh Wibowo |
Date Deposited: | 25 May 2024 12:35 |
Last Modified: | 25 May 2024 12:35 |
URI: | http://eprints.unugha.ac.id/id/eprint/244 |