Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/166549
Title: Peningkatan Mutu pada Proses Pengemasan Produk Saus Oriental dengan Metode Failure Mode and Effect Analysis (FMEA) di PT XYZ
Other Titles: Quality Improvement in the Packaging Process of Oriental Sauce Products Using the Failure Mode and Effect Analysis (FMEA) Method at PT XYZ
Authors: Anggarkasih, Made Gayatri
SALSABILLA, AUDY LUTHFIA
Issue Date: 2025
Publisher: IPB University
Abstract: Kesadaran konsumen akan pentingnya mutu dan keamanan pangan membuat tuntutan terhadap sistem penjaminan mutu di industri pangan semakin tinggi. Penjagaan mutu produk telah dilakukan dengan melakukan pengendalian terhadap keseluruhan rantai pasok. Namun demikian, ketidaksesuaian produk masih kerap ditemukan sebagai akibat dari kegagalan pada proses pengemasan produk. Defect pada kemasan seperti kondisi bocor, melipit dan cutting yang tidak presisi dapat menyebabkan adanya penurunan performa. Penelitian ini bertujuan untuk mengetahui akar permasalahan dominan menggunakan diagram Pareto, diagram Fishbone, why-why analysis dan metode FMEA. Berdasarkan hasil penelitian, terdapat tiga jenis kategori defect yang muncul pada proses pengemasan saus oriental dengan abnormal visual sebagai kategori defect potensial. Identifikasi akar masalah dan penilaian RPN menunjukan bahwa terdapat tiga akar masalah prioritas yang akan disusun rekomendasi perbaikannya. Rekomendasi perbaikan tersebut yaitu kalibrasi kunci momen menggunakan torsi meter, melakukan penambahan alat pendeteksi perforasi otomatis, dan melakukan analisis perkiraan pergantian part mesin berdasarkan tren histori.
Consumer awareness of the significance of food quality and safety has resulted in growing demands for quality assurance systems in the food industry. Maintaining the quality of products has been carried out by controlling the entire supply chain. However, product non-conformity frequently emerge as a result of failures in the packaging process. Defects in packaging, such as leaking, folding, and imprecise cutting can decrease performance. The objective of this research is to identify the root of the dominant problem using Pareto diagrams, cause-and-effect diagrams, why-why analysis, and the FMEA method. Based on the research results, there are three types of defect categories that appear in the oriental sauce packaging process, with visual abnormalities as a potential defect category. The root cause analysis and RPN assessment revealed three main causes for improvement recommendations. The recommended solutions are calibrating the torque wrench with a torque meter, installing an automatic perforation detection device, and analyzing historical trends to estimate the replacement of machine parts.
URI: http://repository.ipb.ac.id/handle/123456789/166549
Appears in Collections:UT - Supervisor of Food Quality Assurance

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