Penerapan Quality Control dan Risk Management dalam Menjaga Mutu Produk

Intisari— Indonesia memiliki PDRB tertinggi pada sektor industri makanan. CV. XYZ Magetan adalah salah satu contoh industri makanan yang bergerak dalam pembuatan roti. Pertambahan kebutuhan masyarakat akan konsumsi terhadap roti, maka CV. XYZ Magetan berusaha menjaga kualitas produk roti yang dihasilkan. Proses quality control dilakukan CV. XYZ Magetan untuk menurunkan hasil reject pada roti. Pengukuran quality control mengunakan metode p chart, c chart dan histogram. Hasil pengukuran quality control pada CV. XYZ Magetan masih dalam batas yang wajar namun perlu adanya tindakan pembenahan terutama jumlah reject dari roti. Rata-rata roti mengalami reject setiap bulannya mencapai 6,01 % dari total roti yang dihasilkan. Kejadian penyebab reject pada roti dianalisis melalui risk management. Pengukuran risk management mengunakan metode Risk Breakdown Structure (RBS) dan Fault Tree Analysis (FTA). Hasil risk management diketahui bahwa terdapat 5 risiko yang menyebabkan terjadinya reject pada roti yaitu penambahan pembelian LPG, roti mengalami pecah (isi keluar bahkan bocor), tampilan toping roti kurang rapi, pembakaran tidak sempurna dan roti tidak mengembang merata saat dioven. Abstract— Indonesia has highest GRDP in food industry sector. CV. XYZ Magetan is an example of food industry which produced bread. The increase in people's need for consumption of bread, CV. XYZ Magetan strives to maintain the quality of bread products. Quality control process is carried out by CV. XYZ Magetan to reduce the reject bread. The measurement of quality control uses p chart, c chart and histogram method. The results of quality control measurements at CV. XYZ Magetan is still reasonable but it needs to be corrected for the amount of reject bread. Average of reject bread is 6.01 % from the total bread is produced. The causes of reject bread are analyzed by risk management. Risk management measurement uses Risk Breakdown Structure (RBS) and Fault Tree Analysis (FTA). Risk management result is known that there are five risks that lead to reject bread. These risks are the additional purchase of LPG, cracked bread (the contents come out even leaking), the appearance of the bread topping is not neat, the baking is not perfect and the bread does not rise evenly when baked.