Analisis Kapabilitas Proses Produksi Biskuit Goriorio di PT Siantar Top, Tbk

Mawarni, Adenia Lindi (2024) Analisis Kapabilitas Proses Produksi Biskuit Goriorio di PT Siantar Top, Tbk. Diploma thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

PT Siantar Top, tbk merupakan salah satu perusahaan di Indonesia yang bergerak di bidang makanan dengan produk berupa makanan ringan atau snack. Salah satu produk yang dihasilkan oleh perusahaan tersebut adalah biskuit Goriorio, di mana Goriorio merupakan top three produk. Namun, pada periode Juni 2023 pada proses produksi ditemukan cacat sebanyak 33,33%, sehingga produk cacat tersebut harus dimusnahkan. Oleh karena itu, diperlukan monitoring proses produksi kualitas biskuit agar produk yang dihasilkan memenuhi spesifikasi perusahaan. Terdapat tiga karakteristik kualitas yang diperhatikan dalam monitoring proses produksi biskuit, yaitu ketebalan, diameter, dan berat kering. Hasil yang didapatkan dari penelitian ini adalah kinerja proses fase I yang diukur menggunakan nilai MCp sebesar 1,96 dan MCpk sebesar 1,51 menunjukkan bahwa kinerja proses sudah kapabel. Proses produksi pada fase II memiliki kinerja proses yang diukur menggunakan nilai MPp sebesar 1,12 dan MPpk sebesar 0,93 menunjukkan bahwa kinerja proses belum kapabel, dimana produk yang dihasilkan memiliki tingkat akurasi dan presisi yang rendah.
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PT Siantar Top, tbk is one of the companies in Indonesia engaged in the food sector, specifically producing snacks. One of the products manufactured by the company is Goriorio biscuits, with Goriorio being among the top three products. However, during the production process in June 2023, a defect rate of 33.33% was identified, leading to the disposal of the defective products. Therefore, there is a need for monitoring the biscuit production process to ensure that the resulting products meet the company's specifications. Three quality characteristics are observed in monitoring the biscuit production process: thickness, diameter, and dry weight. The research results indicate that the performance of phase I of the process, measured using the values of MCp 1.96 and MCpk 1.51, demonstrates that the process performance is capable. However, in phase II of the production process, the measured values of MPp 1.12 and MPpk 0.93 indicate that the process performance is not yet capable. This suggests that the products generated in this phase exhibit low accuracy and precision.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Analisis Kapabilitas, Biskuit GORIORIO, Pengendalian Kualitas, Peta Kendali Max – MEWMA, Capability Analysis, GORIORIO Biscuits, Quality Control, Max – MEWMA Control Chart
Subjects:	T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control)
Divisions:	Faculty of Vocational > 49501-Business Statistics
Depositing User:	Adenia Lindi Mawarni
Date Deposited:	14 May 2024 01:55
Last Modified:	14 May 2024 01:55
URI:	http://repository.its.ac.id/id/eprint/107952

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