Pengendalian Mutu Sosis di Industri XYZ dengan Penerapan Gugus Kendali Mutu dan Metode Plan, Do, Check, Action

Abstract

Industri XYZ memproduksi berbagai jenis produk olahan pangan beku salah satunya produk sosis. Pengendalian mutu dapat menjadi upaya dalam penurunan jumlah produk cacat. Tujuan penelitian ini adalah mengidentifikasi faktor penyebab timbulnya produk sosis cacat dan menurunkan jumlah produk sosis cacat. Metode penelitian menggunakan metode Plan, Do, Check, Action dengan bantuan seven tools. Jenis sosis cacat yang ditemukan yaitu ukuran tidak sesuai, pecah, kopong, dan sosis terpotong dengan jumlah temuan terbanyak. Adanya produk sosis cacat terpotong disebabkan oleh alat pemotong kurang tajam, kelalaian pekerja, penanganan produk kurang tepat, serta tingginya kapasitas produksi. Tindakan perbaikan yang dilakukan adalah melakukan pengecekan alat secara berkala, melakukan pelatihan penanganan produk, membuat instruksi kerja pemotongan produk, serta melakukan monitoring dan pemantauan. Persentase produk sosis cacat terpotong sebelum perbaikan sebesar 0,49%, sedangkan setelah perbaikan turun menjadi 0,03%. Hasil uji paired sample t-test menunjukkan data produk cacat sebelum dan sesudah perbaikan berbeda sangat signifikan, dimana hasil nilai sig.(2-tailed) 0,00 < 0,01.

XYZ industry produces various types of frozen processed food products, one of which is sausage. Quality control can be an effort to reduce the number of defective sausage products. The purpose of this study is to identify the factors causing product defects and reduce the number of defective products. The research method uses the Plan, Do, Check, Action method with the help of seven tools. The types of defective sausages found were wrong size, broken, hollow, and truncated sausages which were the most common. These truncated defective sausages caused by cutting tools that were not sharp enough, worker negligence, improper product handling, and high production capacity. The corrective actions that have been taken are checking the scissors regularly, conducting product handling training, created product cutting work instructions, and conduct monitoring and supervision. The percentage of truncated defective sausage products before corrective actions was 0.49%, which decrease to 0,03% after the improvement. Test results of the paired sample t-test shows that the defective product data before and after corrective actions differs significantly, where the sig. value results (2-tailed) 0,00 < 0,01.