dc.contributor.advisor | Purnomo, Eko Hari | |
dc.contributor.advisor | Zamaluddien, Anis | |
dc.contributor.author | Rafifah, Anis Muthia | |
dc.date.accessioned | 2024-08-08T06:41:06Z | |
dc.date.available | 2024-08-08T06:41:06Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/156628 | |
dc.description.abstract | Susu merupakan produk yang mudah rusak, sehingga diperlukan proses pengolahan panas seperti Ultra High Temperature (UHT) guna menghasilkan produk dengan umur simpan panjang. Tingginya komplektivitas pengolahan susu UHT seringkali menimbulkan permasalahan, salah satunya yaitu ketidaksesuaian mutu produk yang dihasilkan. Oleh karena itu, dibutuhkan metode pendekatan guna mengidentifikasi penyebab terjadinya permasalahan. Identifikasi permasalahan dilakukan dengan mengumpulkan informasi terkait produk dan lini produksi melalui observasi lapang dan pengumpulan data historis proses produksi yang selanjutnya dianalisis menggunakan metode seven tools of quality control seperti diagram Ishikawa. Identifikasi dilakukan pada aspek materials, measurement, methods, environment dan man power. Hasil identifikasi menunjukkan bahwa penggunaan bahan baku dengan jenis dan kualitas berbeda dapat berpengaruh terhadap mutu produk yang dihasilkan. Sementara itu, analisis aspek lainnya menunjukkan hasil yang sesuai dengan standar batas perusahaan. Identifikasi permasalahan ini selanjutnya diikuti dengan perencanaan tindakan koreksi dan korektif terhadap permasalahan terkait. | |
dc.description.abstract | Milk is a product that is easily damaged, so heat processing such as Ultra High temperature (UHT) is needed to produce a product with a long shelf life. The high complexity of UHT milk processing often causes problems, one of which is the incompatibility of the quality of the product produced. Therefore, an approach method is needed to identify the causes of problems. Problem identification is carried out by collecting information related to products and production lines through field observations and collecting historical data on the production process which is analyzed using the seven tools of quality control method such as Ishikawa diagram. Identification is carried out on the materials, measurement, methods, environment and man power aspects. The identification results show that the use of raw materials with different types and qualities can affect the quality of the product produced. Meanwhile, analysis of other aspects shows results that are in accordance with company limit standards. Identification of this problem is then followed by planning correction and corrective action on related problems. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Identifikasi Permasalahan Kinerja Susu UHT Varian Stroberi Menggunakan Seven Tools of Quality Control di PT XYZ | id |
dc.title.alternative | | |
dc.type | Skripsi | |
dc.subject.keyword | diagram ishikawa | id |
dc.subject.keyword | proses produksi | id |
dc.subject.keyword | susu | id |
dc.subject.keyword | ultra high temperature | id |