Pengendalian Ketidaksesuaian pH Produk Egg Yolk Salt melalui Penerapan Statistical Quality Control di PT XYZ

Abstract

Produk egg yolk salt di PT XYZ diproduksi melalui pengendalian parameter total padatan terlarut, kadar garam, dan pH, namun produk dengan pH di luar batas spesifikasi masih ditemukan sehingga dikategorikan reject. penelitian ini bertujuan menganalisis kendali statistik atribut pH, penyebab ketidaksesuaiannya, rekomendasi perbaikan, serta efektivitas perbaikan tersebut menggunakan data observasi, wawancara, check sheet, dan pengujian pH yang dianalisis dengan bagan kendali x¯-R, diagram fishbone, verifikasi lapangan, dan evaluasi perbaikan. Hasil menunjukkan pH produk egg yolk salt belum terkendali secara statistik, dari 30 lot yang diambil 15 lot memiliki pH di luar spesifikasi, dengan 12 titik di luar batas pada bagan kendali x¯ dan 3 titik pada began kendali R. Penyebab utama berasal dari faktor material dan faktor measurement. Tindakan perbaikan berupa penyesuaian standar bahan baku telur dan penjadwalan ulang kalibrasi pH meter. Hasil dari tindakan perbaikan berhasil menurunkan titik di luar batas kendali pada bagan x¯ menjadi 2 dan bagan R menjadi terkendali, dengan seluruh 30 lot telah memenuhi spesifikasi pH.

Egg yolk salt products at PT XYZ are produced through the control of parameters such as total dissolved solids, salt content, and pH, yet products with pH values outside the specification are still found and classified as reject. This study aimed to analyze the statistical control of the pH attribute, the causes of its nonconformity, corrective action recommendations, and the effectiveness of the corrective actions, using data from observation, interviews, check sheets, and pH testing, analyzed using x¯-R control charts, fishbone diagrams, field verification, and post-correction evaluation. Results showed that the pH of egg yolk salt products was not statistically controlled of 30 lots sampled, 15 lots had pH values outside the specification, with 12 out-of-control points on the x¯-chart and 3 on the R-chart. The main causes originated from material and measurement factors. Corrective actions consisted of adjusting the egg raw material standards and rescheduling pH-meter calibration. As a result, out-of-control points on the x¯-chart decreased to 2, the R-chart became fully controlled, and all 30 lots met the pH specification.