Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/168396
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dc.contributor.advisorNurwitri, Caecillia Chrismie-
dc.contributor.authorPrisillia, Viska Putri-
dc.date.accessioned2025-08-08T03:32:10Z-
dc.date.available2025-08-08T03:32:10Z-
dc.date.issued2025-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/168396-
dc.description.abstractPT XYZ bergerak di bidang pengolahan minuman ringan yang salah satu produknya adalah minuman nata de coco berperisa buah. Masalah yang sering terjadi yaitu masih terdapat reject pada nata de coco yang akan digunakan, sehingga penelitian ini bertujuan mencari akar penyebab serta tindakan perbaikannya. Metode yang digunakan adalah SQC (Statistical Quality Control) dengan alat bantu SQC yang digunakan yaitu check sheet, peta kendali, diagram Pareto, dan diagram sebab-akibat (fishbone). Hasil inspeksi menunjukkan terdapat lima reject pada kemasan nata de coco. Cacat atau reject yang paling dominan yaitu kemasan bocor (67%) dan partikel asing berwarna hitam (15%). Hasil penelitian menunjukkan bahwa pengendalian kualitas bahan baku yaitu nata de coco tidak terkendali dengan baik. Setelah dilakukan analisis lebih lanjut menggunakan diagram sebab-akibat, ditemukan bahwa terjadinya reject kemasan bocor dipengaruhi oleh faktor manusia, mesin, metode, dan material. Sementara, reject partikel asing hitam dipengaruhi oleh faktor manusia, mesin, metode, dan lingkungan.-
dc.description.abstractPT XYZ is a company engaged in the production of soft drinks, one of which is fruit flavored nata de coco beverages. A recurring issue in the production process is the presence of rejected nata de coco, prompting this study to identify the root causes and propose corrective actions. The method employed is Statistical Quality Control (SQC), using tools such as check sheets, control charts, Pareto diagrams, and fishbone diagrams. Inspection results revealed five types of defects in the nata de coco packaging. The most dominant defects were leaky packaging (67%) and the presence of black foreign particles (15%). The study findings indicate that quality control of the nata de coco raw material was not properly managed. Further analysis using a fishbone diagram showed that leaky packaging defects were influenced by human, machine, method, and material factors, while black foreign particle defects were caused by human, machine, method, and environmental factors.-
dc.description.sponsorshipnull-
dc.language.isoid-
dc.publisherIPB Universityid
dc.titleAnalisis Faktor Penyebab Reject Nata De Coco sebagai Bahan Baku Utama di PT XYZid
dc.title.alternativeAnalysis of the Factors Causing Rejection of Nata De Coco as the Main Raw Material at PT XYZ-
dc.typeTugas Akhir-
dc.subject.keywordRaw Materialsid
dc.subject.keywordNata de Cocoid
dc.subject.keywordSQCid
Appears in Collections:UT - Supervisor of Food Quality Assurance

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