Program Minimalisasi Cacat (Grade B) Produk Marinasi A dan Peningkatan Quality Awareness di PT Belfoods Indonesia

Abstract

Controlling program of production process for product marinated A that applied in PT Belfoods Indonesia still should be improved. This can be seen from the value of defect that has been result. The objectives of this research are to reduce the percentage of defect in product marinated A with using SPC tools, such as Pareto diagram, Ishikawa diagram and check list and also to analyze employee awareness of quality by using a questionnare. Based on Pareto diagram, dominant type of defect is pink bone and coating off more than 2 cm2. It was driven by a gap among implementation and work instruction. After the improvement has been implemented by controlling the parameter process, pink bone defect has been reduced until 70.83%. While based on the result of a quetionnare, the average level of awareness employee against of the outcome of production in the departement of QA is 85.8, departement of premix is 76.00, departement of RnD is 72.50, departement of QC is 71.71, departement of production is 68.43, departemen of engineering is 59.40, finish goods is 49.32, and raw material warehouse is 44.25. Overall, the average level of awareness employess of PT Belfoods against the quality of producing stuff 60.91.