Audit proses produksi roti manis isi di PT Nippon Indosari Corpindo Tbk. Cikarang, Bekasi

Abstract

Nippon Indosari Corpindo Co. Ltd. is a company engaged in the manufacturing industry produced bread "Sari Roti". To maintain the quality of bakery products in order to remain in accordance with quality standards set by the company, needed a quality system process of production that work well. The purpose of this study are to identify the factors that caused deviations of quality sweet bread products by conducting an audit approach and advise the company in product quality improvement through the improvement of production processes. Data collection and processing acquired by using the seven tools quality control, including: check sheet, stratification, Pareto diagram, and cause and effect diagram. As results of observations, there are seven types of defects found in the sweet bread production process, such as dents (37%), bubbles (7%), burning (2%), leaking (5%), shape (13%), attached (15%), and others (20%). Quality improvement priorities is carried out on the kind of dent quality deviations on sweet bread. Dents on the sweet bread caused by the equipment used still manually and limited, side of conveyor pressing the edges of bread; operators who are less skilled, uncareful, and fatigue when putting bread into the conveyor; depanning methods are not effective and work instructions/SOP is less to explain about the procedure of putting the bread properly. Trial improvements designed to improve the system of production processes currently running. As a result, the trial was able to reduce the amount of dents on the sweet bread of 69.79%.