Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/52093
Title: | Penerapan Statistical Process Control (SPC) dalam Analisis Pengendalian Proses Produksi Chicken Nugget di PT.Belfoods Indonesia, Bogor Jawa Barat |
Authors: | Muchtadi,Tien R. Hikmat,Nandang Hapsari, Rini |
Keywords: | SPC statistical chicken nugget control chart product defect Bogor Agricultural University (IPB) |
Issue Date: | 2011 |
Abstract: | Statistical Process Control (SPC) is one of method that’s widely used in industry to control the production process. Process control is always associate with quality of finish products. PT. Belfoods Indonesia as one of meat processing company with chicken nugget as main product has used the quality system in each production process. The practice of this internship program used application of SPC, including the use of check sheets, Pareto diagram, Ishikawa diagram, graphs and control charts and scatter diagram for regression and correlation analysis. Chicken nugget ‘B’ is the product with highest defect between other nugget. Based on the interpretation of Pareto diagram, there are many curved shape product. Ishikawa diagram showed that the main cause factor is meatmix temperature setting and texture changes rapidly during storage. From result of the control chart, we knew that the temperature of dough after the mixing process, before forming and when forming process are out of control. This condition indicated that process production had loss controlled. Some of data collected also showed the temperature conditions are out of the company's specifications. Based on analysis of regression and correlation, the increased of dough temperature during forming process was very influential to product defect. The result of data collections and observation about meatmix texture and dough temperature during storage used to determine the place and time limits of storage should be done. Meatmix can’t be put on cold storage more than one hour. The final results of this study can be used to evaluate of production process control and prevent product defect. |
URI: | http://repository.ipb.ac.id/handle/123456789/52093 |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
F11rha.pdf Restricted Access | Full text | 1.42 MB | Adobe PDF | View/Open |
F11rha_Cover.pdf Restricted Access | Cover | 302.07 kB | Adobe PDF | View/Open |
F11rha_Abstract.pdf Restricted Access | Abstract | 318.13 kB | Adobe PDF | View/Open |
F11rha_BAB I Pendahuluan.pdf Restricted Access | BAB I | 291.96 kB | Adobe PDF | View/Open |
F11rha_BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 391.74 kB | Adobe PDF | View/Open |
F11rha_BAB III Tinjauan Pustaka.pdf Restricted Access | BAB III | 405.16 kB | Adobe PDF | View/Open |
F11rha_BAB IV Aspek Produksi.pdf Restricted Access | BAB IV | 602.4 kB | Adobe PDF | View/Open |
F11rha_BAb V Metodologi.pdf Restricted Access | BAB V | 297.71 kB | Adobe PDF | View/Open |
F11rha_BAB VI Hasil dan Pembahasan.pdf Restricted Access | BAB VI | 746.54 kB | Adobe PDF | View/Open |
F11rha_Kesimpulan.pdf Restricted Access | Kesimpulan | 290.67 kB | Adobe PDF | View/Open |
F11rha_Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 291.01 kB | Adobe PDF | View/Open |
F11rha_Lampiran.pdf Restricted Access | Lampiran | 362.96 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.