Kapabilitas Proses Produksi Go Potato di PT Siantar Top, Tbk

Ramadhany, Dwi Ilham (2026) Kapabilitas Proses Produksi Go Potato di PT Siantar Top, Tbk. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Biskuit Go Potato merupakan produk unggulan yang menjadi salah satu kontributor penjualan terbesar PT Siantar Top, Tbk. Besarnya nama Go Potato menuntut perusahaan untuk menjaga kualitas produk lebih konsisten. Perusahaan telah melakukan pengendalian kualitas untuk memenuhi kebutuhan tersebut, namun penerapan yang dilakukan hanya terbatas pada pemeriksaan karakteristik kualitas terhadap batas spesifikasi. Apabila karakteristik berada di rentang batas spesifikasi, maka perusahaan menyatakan bahwa proses berada dalam kondisi yang baik. Pendekatan tersebut belum optimal karena perusahaan hanya mendapatkan informasi terkait terkendalinya proses produksi, namun tidak mengetahui sejauh mana akurasi dan presisi kualitas produk dari batas spesifikasi. Kondisi tersebut disebabkan perusahaan belum menerapkan metode pengendalian kualitas secara statistik. Biskuit Go Potato memiliki beberapa karakteristik kualitas yang saling berhubungan, yaitu diameter, ketebalan, dan berat, sehingga diperlukan pendekatan pengendalian kualitas secara multivariat. Data yang digunakan adalah hasil pemeriksaan kualitas tahap pemanggangan yang dibagi menjadi dua fase, yaitu fase pertama pada bulan Juli - Agustus 2025 dan fase kedua pada bulan Oktober - November 2025. Berdasarkan hasil analisis dapat diambil kesimpulan bahwa proses produksi biskuit Go Potato pada fase I dan II telah kapabel, namun terjadi penurunan kualitas biskuit Go Potato. Terdapat beberapa sampel yang berada di luar batas kendali akibat faktor manusia, material, metode, mesin dan lingkungan. Penyebab dengan tingkat risiko tertinggi adalah adonan tidak homogen dengan nilai RPN sebesar 9 yang termasuk ke dalam kategori risiko tinggi. Perusahaan dapat melakukan perbaikan terhadap penyebab risiko tertinggi dengan pemeriksaan ganda, membatasi jumlah produksi, memberikan jeda istirahat dan melakukan kalibrasi terhadap alat ukur dan mixing.
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Go Potato biscuits are a leading product and one of the biggest contributors to sales at PT Siantar Top, Tbk. The popularity of Go Potato requires the company to maintain consistent product quality. The company has implemented quality control measures to meet this requirement, but these measures are limited to checking quality characteristics against specification limits. If the characteristics are within the specification limits, the company declares that the process is in good condition. This approach is not optimal because the company only obtains information related to the control of the production process, but does not know the extent of the accuracy and precision of product quality from the specification limits. This condition is caused by the company not yet implementing statistical quality control methods. Go Potato Biscuits have several interrelated quality characteristics, namely diameter, thickness, and weight, so a multivariate quality control approach is needed. The data used are the results of quality checks during the baking stage, which are divided into two phases: the first phase in July-August 2025 and the second phase in October-November 2025. Based on the analysis results, it can be concluded that the Go Potato biscuit production process in phases I and II is capable, but there has been a decline in the quality of Go Potato biscuits. There are several samples that are outside the control limits due to human, material, method, machine, and environmental factors. The cause with the highest risk level is the dough being non-homogeneous with an RPN value of 9, which is classified as a high risk. The company can improve the highest risk cause by conducting double checks, limiting production quantities, providing rest breaks, and calibrating measuring and mixing equipment.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Biskuit Go Potato, FMEA, Kapabilitas Proses, Kualitas Produk, Peta Kendali, Control Chart, FMEA, Go Potato Biscuits, Process Capability, Product Quality
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD61 Risk Management T Technology > T Technology (General) > T174.5 Technology--Risk assessment. T Technology > TS Manufactures > TS155 Production control. Production planning. Production management T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control)
Divisions:	Faculty of Vocational > 49501-Business Statistics
Depositing User:	Dwi Ilham Ramadhany
Date Deposited:	17 Apr 2026 05:38
Last Modified:	17 Apr 2026 05:38
URI:	http://repository.its.ac.id/id/eprint/132793

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