Analisis Kapabilitas Proses Produksi Biji Kopi Robusta Pada JS Coffee

Aryasatyawan, Fauzi Dwi (2026) Analisis Kapabilitas Proses Produksi Biji Kopi Robusta Pada JS Coffee. Other thesis, Instittut Teknologi Sepuluh Nopember.

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Abstract

Kopi merupakan salah satu komoditas unggulan Indonesia, dimana kopi robusta memiliki tingkat produksi dan permintaan yang tinggi terutama di Jawa Timur. JS Coffee sebagai salah satu UMKM pengolahan kopi menghadapi tantangan dalam menjaga konsistensi mutu produk, terutama pada tahap pemanggangan (roasting) yang mempengaruhi kualitas warna biji kopi. Penelitian ini bertujuan mengevaluasi kestabilan kapabilitas proses produksi biji kopi robusta serta mengidentifikasi risiko kegagalan sebagai rekomendasi perbaikan. Metode yang digunakan meliputi peta kendali I-MR, analisis kapabilitas proses serta Failure Mode and Effects Analysis (FMEA). Hasil penelitian pada fase I menunjukkan proses tidak kapabel dengan nilai Cp = 1,020 dan Cpk = -0,057. Pada fase II adanya peningkatan waktu produksi menunjukkan proses tidak kapabel dengan nilai Cp = 1,133 dan Cpk = -0,077. Nilai Cpk negatif fase I dan fase II mengindikasikan bahwa rata-rata proses diluar batas spesifikasi sehingga belum memenuhi standar mutu yang ditetapkan. Diagram sebab-akibat menunjukkan faktor manusia terutama subjektivitas penilaian warna dan tingkat kematangan biji kopi menjadi penyebab risiko tinggi dampak kegagalan. Hasil FMEA mengidentifikasi beberapa dampak kegagalan dengan tingkat risiko tinggi sebelum perbaikan proses dan menunjukkan penurunan risiko secara signifikan setelah perbaikan proses. Rekomendasi perbaikan meliputi penyusunan SOP, peningkatan pelatihan operator, standarisasi proses sortasi bahan baku serta penguatan prosedur pencatatan dan pengendalian lingkungan produksi untuk meningkatkan konsistensi mutu produk
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Coffee is one of Indonesia's leading commodities, with robusta coffee having high production and demand, particularly in East Java. JS Coffee, a coffee processing MSME, faces challenges in maintaining consistent product quality, particularly during the roasting stage, which affects the color quality of the coffee beans. This study aims to evaluate the stability of the robusta coffee bean production process capability and identify failure risks as recommendations for improvement. The methods used include I-MR control charts, process capability analysis, and Failure Mode and Effects Analysis (FMEA). The results of the study in phase I indicated an incapable process with a Cp = 1.020 and a Cpk = - 0.057. In phase II, an increase in production time indicated an incapable process with a Cp = 1.133 and a Cpk = - 0.077. Negative Cpk values in phase I and phase II indicate that the average process is outside the specification limits and therefore does not meet the established quality standards. The cause-and-effect diagram shows that human factors, especially subjectivity in assessing the color and ripeness of coffee beans, are the cause of the high risk of failure impact. The FMEA results identified several high-risk failure impacts before the process improvement and demonstrated a significant reduction in risk after the process improvement. Recommendations for improvement include developing standard operating procedures (SOPs), improving operator training, standardizing raw material sorting processes, and strengthening production environment recording and control procedures to improve product quality consistency.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Kopi Robusta, Peta Kendali I-MR, Kapabilitas Proses, FMEA Robusta Coffee, Control Chart I-MR, Process Capability, FMEA
Subjects:	T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control)
Divisions:	Faculty of Vocational > 49501-Business Statistics
Depositing User:	Fauzi Dwi Aryasatyawan
Date Deposited:	23 Feb 2026 01:45
Last Modified:	23 Feb 2026 01:45
URI:	http://repository.its.ac.id/id/eprint/131295

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