| dc.contributor.advisor | Nurwitri, Caecillia Chrismie | |
| dc.contributor.author | Herliana, Diana Zahra | |
| dc.date.accessioned | 2024-08-02T02:05:06Z | |
| dc.date.available | 2024-08-02T02:05:06Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/155415 | |
| dc.description.abstract | Persaingan pasar terus meningkat secara signifikan seiring dengan
perkembangan zaman. Diperlukan strategi untuk mempertahankan eksistensi
produk di pasar dan meningkatkan kualitas perusahaan secara berkelanjutan.
Penggunaan metode Statistical Quality Control (SQC) mampu membantu
pengendalian mutu produk secara statistik sesuai dengan kebutuhan perusahaan.
Tujuan adanya penelitian ini yaitu sebagai analisis statistik terhadap reject produk
macaron di Industri XXX. Alat bantu SQC yang digunakan pada penelitian ini yaitu
check sheet, diagram Pareto, diagram fishbone, dan bagan kendali. Jenis-jenis reject
produk macaron di Industri XXX terdiri dari reject berlubang (56%), retak (41%),
dan pecah (3%). Data reject terbukti belum terkendali, sehingga diperlukan analisis
lanjutan mengenai faktor penyebab reject menggunakan diagram fishbone. Hasil
analisis menunjukkan bahwa reject berlubang dan retak terjadi karena adanya
pengaruh dari faktor manusia, metode, mesin dan material. | |
| dc.description.abstract | Market competition continues to increase significantly over time. A strategy
is needed to maintain the existence of products in the market and improve the
company's quality in a sustainable manner. The use of the Statistical Quality
Control (SQC) method is able to help control product quality statistically according
to the company's needs. The purpose of this research is as a statistical analysis of
rejects of macaron products at XXX industry. The SQC tools used in this research
are check sheets, Pareto diagrams, fishbone diagrams, and control charts. The types
of macaron product rejects at XXX industry consist of perforated (56%), cracked
(41%), and broken (3%) rejects. The reject data has proven to be uncontrolled, so
further analysis is needed regarding the factors causing rejects using a fishbone
diagram. The analysis results show that the perforated and cracks reject occur due
to the influence of human factors, methods, machines and materials. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | ANALISIS FAKTOR PENYEBAB REJECT PRODUK MACARON DENGAN METODE STATISTICAL QUALITY CONTROL DI INDUSTRI XXX | id |
| dc.title.alternative | | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Diagram fishbone | id |
| dc.subject.keyword | SQC | id |
| dc.subject.keyword | control chart P | id |
| dc.subject.keyword | macaron | id |
| dc.subject.keyword | reject product | id |
