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      Analisis Faktor Penyebab Reject Menggunakan Statistical Process Control Pada Produk Nuget Ayam di PT XYZ

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      Date
      2024
      Author
      SIMORANGKIR, CHARISSA GOK PASU
      Febrinda, Andi Early
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      Abstract
      Industri makanan olahan di Indonesia yang semakin berkembang membutuhkan upaya peningkatan dan pertahanan kualitas produk, di antaranya menggunakan Statistical Process Control. Nuget ayam merupakan salah satu produk yang diproduksi oleh PT XYZ. Tujuan penelitian ini untuk mengevaluasi produk reject menggunakan bagan kendali U, menentukan jenis cacat produk menggunakan diagram pareto, dan menganalisis akar masalah penyebab cacat produk menggunakan diagram Ishikawa, why-why analysis dan 5W+1H analysis. Jenis cacat pada produk nuget yang harus dicari akar masalahnya agar dapat dilakukan tindakan perbaikan untuk mengendalikan produk reject adalah bentuk tidak sempurna, botak dan menempel. Hasil analisis akar penyebab masalah menunjukkan bahwa ketiga jenis cacat tersebut disebabkan ketergesaan dalam bekerja, kurangnya pelatihan pekerja, kurangnya maintenance mesin, cara bekerja yang tidak tepat, alat pengolahan yang tidak dibersihkan, dan lingkungan kerja yang bising. Tindakan perbaikan yang dapat dilakukan adalah perencanaan jumlah produksi dan tenaga kerja, pelatihan pekerja, perencanaan jadwal kalibrasi dan maintenance mesin produksi, meningkatkan supervisi pada proses produksi dan sanitasi peralatan. Agar tindakan perbaikan dapat dilaksanakan secara berkelanjutan maka para leader dan supervisor produksi perlu meningkatkan pemantauan kinerja pekerja dan operator mesin pada proses produksi. Selain itu diperlukan komitmen manajemen untuk lebih memperhatikan kesejahteraan dan kenyamanan pekerja pada proses produksi nuget di PT XYZ.
       
      The increasingly developed processed food industry in Indonesia requires efforts to improve and maintain product quality, including using Statistical Process Control. Chicken nuggets are one of the products produced by PT XYZ. The aim of this research is to evaluate rejected products using a U control chart, determine the type of product defects using a Pareto diagram, and analyze the root causes of product defects using the Ishikawa diagram, why-why analysis and 5W+1H analysis. The types of defects in nugget products that must be found at the root of the problem so that corrective action can be taken to control rejected products are imperfect shapes, baldness and sticking. The results of the root cause analysis of the problem show that the three types of defects in nugget products are caused by rushing to work, lack of worker training, lack of machine maintenance, improper working methods, processing equipment that is not cleaned, and noisy work environment. Corrective actions that can be taken are planning the number of production and workforce, training workers, planning calibration and maintenance schedules for production machines, increasing supervision of the production process and sanitizing equipment. So that corrective actions can be carried out on an ongoing basis, production leaders and supervisors need to improve monitoring of the performance of workers and machine operators in the production process. Apart from that, management commitment is needed to pay more attention to the welfare and comfort of workers in the nugget production process at PT XYZ
       
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      http://repository.ipb.ac.id/handle/123456789/157343
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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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      Indonesia DSpace Group 
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