dc.contributor.advisor | Suyatma, Nugraha Edhi | |
dc.contributor.author | Rahman, Rama Salsabila | |
dc.date.accessioned | 2024-07-31T06:49:44Z | |
dc.date.available | 2024-07-31T06:49:44Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/155214 | |
dc.description.abstract | PT Belfoods Indonesia merupakan perusahaan yang bergerak pada bidang pangan olahan beku. Salah satu produk PT Belfoods Indonesia adalah sosis ayam. Pada proses produksinya, berbagai produk reject masih ditemukan. Dilakukan analisis dengan diagram pareto dari berbagai jenis reject. Berdasarkan urgensi perusahan, kehilangan vakum pada kemasan sosis ayam menjadi fokus utama untuk dicari akar penyebab serta tindakan perbaikannya. Metode analisis yang digunakan yaitu QCC (Quality Control Circle) dengan bantuan seven tools. Didapatkan data kehilangan vakum pada kemasan sosis ayam sebelum perbaikan sebesar 2,81%. Analisis akar penyebab dengan 5 why analysis dan diagram Ishikawa, didapat faktor penyebab pada faktor manusia, faktor mesin, faktor metode, dan faktor bahan. Tindakan perbaikan dilakukan dengan memberi pelatihan kepada operator pengemasan tentang kepedulian terkait bentuk tidak sesuai masuk ke dalam kemasan, mengganti crosscutter yang patah, mengatur ketinggian konveyor setelah pembekuan, mengganti plat konveyor yang patah, dan membuat Instruksi Kerja dan One Point Lesson Cleaning Vario Press. Data kehilangan vakum pada kemasan sosis ayam setelah dilakukan perbaikan sebesar 1,20%. Uji Independent Sample T-Test pada data sebelum dan sesudah perbaikan didapatkan Sig. (2- tailed) yaitu 0,000 < 0,01 yang berarti terdapat perbedaan data yang sangat signifikan. | |
dc.description.abstract | PT Belfoods Indonesia is a company engaged in the frozen processed food industry. One of PT Belfoods Indonesia's products is chicken sausage. During the production process, various reject products are still found. An analysis was conducted using a Pareto diagram of various types of rejects. Based on the company's urgency, vacuum loss in chicken sausage packaging became the main focus to find the root causes and corrective actions. The analysis method used was QCC (Quality Control Circle) with the help of seven tools. Data showed that the vacuum loss in chicken sausage packaging before the improvements was 2.81%. Root cause analysis using the 5 Why Analysis and Ishikawa diagram identified contributing factors as human factors, machine factors, method factors, and material factors. Corrective actions included providing training to packaging operators about awareness related to non-conforming shapes entering the packaging, replacing broken crosscutters, adjusting the conveyor height after freezing, replacing broken conveyor plates, and creating Work Instructions and a One Point Lesson Cleaning for Vario Press. After the improvements, the data showed that the vacuum loss in chicken sausage packaging was reduced to 1.20%. An Independent Sample T-Test on the data before and after the improvements showed a Sig. (2-tailed) value of 0.000 < 0.01, indicating a very significant difference. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Analisis Penyebab Kehilangan Vakum pada Kemasan Sosis Ayam dan Upaya Penurunannya di PT Belfoods Indonesia | id |
dc.title.alternative | | |
dc.type | Tugas Akhir | |
dc.subject.keyword | Ishikawa diagram | id |
dc.subject.keyword | vacuum loss | id |
dc.subject.keyword | packaging rejects | id |
dc.subject.keyword | chicken sausage | id |