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      Pengendalian Mutu Produk Pra Penyimpanan Dengan Metode Statistical Quality Control (SQC) di PT Pramana Pangan Utama, Bogor

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      Date
      2024
      Author
      Ramdani, Nova Kusuma
      Anggarkasih, Made Gayatri
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      Abstract
      Daging merupakan sumber protein hewani yang dibutuhkan oleh manusia. Kualitas daging sapi dipengaruhi oleh beberapa faktor seperti faktor genetik, pakan, lingkungan, dan pemotongan. PT Pramana Pangan Utama merupakan Rumah Potong Hewan yang berperan penting pada penentuan kualitas daging yaitu pada proses penyembelihan dan pemotongan hewan sapi. PT pramana Pangan Utama sudah menerapkan standar kualitas yang baik pada proses produksinya, namun masih dapat ditemukan ketidaksesuaian seperti kerusakan atau cacat pada produk. Tujuan dari penelitian ini adalah untuk mengetahui apakah jumlah produk yang terdapat kontaminasi atau kecacatan produk masih berada di dalam batas kendali. Metode yang digunakan untuk pemantauan kinerja pada suatu proses produksi yaitu dengan Statistical Quality Control (SQC). Hasil yang peroleh dengan metode SQC menunjukan hasil yang belum terkendali dengan baik karena terdapat empat titik pengendalian mutu yang tidak terkendali. Terdapat 12 jenis kerusakan yang terjadi, namun jenis kerusakan atau cacat yang paling banyak ditemukan yaitu pada kemasan vakum yang bocor. Berdasarkan hasil analisis, jenis kerusakan atau cacat pada kemasan vakum bocor berjumlah 529 sampel dengan persentase sebesar 43,83% dan berdasarkan diagram sebab akibat faktor kemasan vakum bocor disebabkan oleh faktor manusia, faktor mesin, faktor metode, dan faktor bahan baku.
       
      Meat is a source of animal protein needed by humans. The quality of beef is influenced by several factors such as genetics, feed, environment, and slaughter. PT Pramana Pangan Utama is a slaughterhouse that plays an important role in determining meat quality, namely in the process of slaughtering and cutting cattle. PT Pramana Pangan Utama has implemented good quality standards in the production process, but there are still discrepancies such as damage or defects in the product. The purpose of this study is to determine whether the number of products that have contamination or product defects is still within the control limits. The method used for monitoring performance in a production process is Statistical Quality Control (SQC). The results obtained with the SQC method show results that are not well controlled because there are four quality control points that are not under control. There are 12 types of damage that occur, but the most common type of damage or defect found is in leaking vacuum packaging. Based on the results of the analysis, the types of damage or defects in leaking vacuum packaging amounted to 529 samples with a percentage of 43.83% and based on the causal diagram of leaking vacuum packaging factors caused by human factors, machine factors, method factors, and raw material factors.
       
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      http://repository.ipb.ac.id/handle/123456789/154769
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      • UT - Supervisor of Food Quality Assurance [110]

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      Copyright © 2020 Library of IPB University
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