Open AccessANALISIS STATISTICAL QUALITY CONTROL DALAM UPAYA MENGURANGI JUMLAH PRODUK CACAT DI PABRIK ROTI THE LI NO’U BAKERY
Author(s) -
Rahmawaty Ahmad,
Resmawan Resmawan,
Dewi Rahmawaty Isa
Publication year - 2020
Publication title -
jambura journal of probability and statistics
Language(s) - English
Resource type - Journals
ISSN - 2722-7189
DOI - 10.34312/jjps.v1i1.4578
Subject(s) - pareto chart , ishikawa diagram , statistical process control , quality (philosophy) , control chart , raw material , product (mathematics) , pareto analysis , manufacturing engineering , mathematics , engineering , computer science , operations management , process (computing) , pareto principle , chemistry , lean manufacturing , physics , organic chemistry , operating system , quantum mechanics , geometry
Quality control is a technical and management activity which measures the quality characteristics of a product or service. Statistical quality control can be used to find production errors that result in defective products so that further corrective action can be taken to overcome them. The objective to be achieved in this research is to determine the Statistical Quality Control (SQC) method with pareto diagrams, control charts, cause and effect diagrams and 5W+1H analysis applied to The Li No'u Bakery in controlling quality to minimize failed products. The data in this study were obtained through direct observation and field interviews. Data analysis tools used are control charts, pareto diagrams, cause and effect diagrams and 5W + 1H analysis. Through a cause and effect diagram, the main factors causing the failure of bakery products at The Li No'u Bakery are manufacturers/employees. This is because the operator fails in making bakery products both the preparation of raw materials, the production process and packaging. So training is needed on making the dough, how to put bread and how to covenant and employee order according to the standard of The Li No'u Bakery.