Pengendalian Proses Produksi Crackers di PT XYZ

Abstract

Konsistensi mutu akhir biskuit Crackers merupakan tantangan dalam produksi industri. Penelitian ini bertujuan untuk menganalisis pengendalian parameter proses pada adonan dan Cream di PT XYZ guna mengatasi inkonsistensi mutu produk. Pengambilan data dilakukan selama 35 hari menggunakan metode Statistical Quality Control (SQC) dengan alat kendali mutu seperti check sheet, diagram kendali, dan Diagram Ishikawa. Hasil identifikasi menunjukkan bahwa, meskipun parameter adonan dan Cream relatif terkendali, terjadi ketidakstabilan signifikan pada berat dan dimensi produk akhir. Penyebab utama diidentifikasi berasal dari keausan mesin dan frekuensi pengecekan mutu yang rendah. Implementasi perbaikan berupa peningkatan frekuensi pengecekan dari dua jam menjadi satu jam sekali terbukti efektif menstabilkan proses dan menjaga konsistensi mutu produk secara signifikan.

Final product quality consistency for cracker biscuits presents a key challenge in industrial production. This research aimed to analyze the Control of process parameters for dough and Cream at PT XYZ to address inconsistencies in product quality. Data was collected over 35 days using the Statistical Quality Control (SQC) method with quality tools such as check sheets, Control Charts, and Ishikawa Diagrams. Findings indicated that while dough and Cream parameters were relatively Controlled, significant instability occurred in the final product's weight and dimensions. The primary causes were identified as machine wear and a low frequency of quality checks. Implementing an improvement by increasing the inspection frequency from every two hours to hourly proved effective in significantly stabilizing the process and maintaining product quality consistency.