Pengendalian kualitas produksi roti menggunakan quality control circle

Asep Ridwan, Maria Ulfah, Atia Sonda, Vicky Arya

Abstract


UMKM Nicesy Bakery merupakan salah usaha mikro, kecil, dan menengah (UMKM) yang bergerak di bidang pembuatan roti. Produksi donat pada UMKM ini berkisar 100 sampai 500 buah setiap harinya, kecuali pada hari Senin dan Kamis yang memiliki jumlah produksi berkisar 800 sampai 1500 donat. UMKM Nicesy Bakery menghadapi permasalahan dalam pengendalian kualitas yaitu terjadinya cacat atau defect pada produk. Oleh karena itu perlu dilakukan penelitian mengenai quality control circle (QCC). Pengambilan data dilakukan pada 22 Februari hingga 30 Maret 2022. Cacat yang paling tinggi terjadi pada tanggal 15 Maret 2022 dengan jumlah produksi sebesar 1790 donat dan jumlah cacat sebesar 314 donat. Jika donat cacat masih layak untuk konsumsi, maka donat akan dikonsumsi oleh pekerja, namun apabila donat cacat tidak layak untuk dikonsumsi, maka donat akan dibuang. Terdapat empat jenis cacat donat yaitu jatuh, gosong, bentuk tidak sesuai, dan kisut. Jenis cacat yang sering terjadi yaitu cacat gosong sebesar 1019. Hasil yang diperoleh dari metode QCC yaitu persentase penurunan cacat donat. Target penurunan cacat yang ingin dicapai adalah sebesar 11%. Berdasarkan usulan perbaikan yang dilakukan diperoleh rata-rata persentase penurunan cacat yaitu sebesar 14% dan penurunan persentase harian terbesar yaitu 15%.

Keywords


PDCA; Quality Control Circle; Jenis Cacat; Persen Cacat

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References


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DOI: http://dx.doi.org/10.36055/jiss.v7i2.14159

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