Ignes Anisa Agustina, . (2024) PENINGKATAN KUALITAS PRODUK ROTI DI UMKM SHINTA BAKERY TANGERANG DENGAN PENDEKATAN QUALITY CONTROL CIRCLE (QCC). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
The quality of the product plays a crucial role in running business operations, as it significantly influences customer satisfaction and shapes the future direction of SMEs. While striving to create products that meet consumer standards and preferences, variations in products that do not meet the company's expectations often arise, such as defects or damages that can result in losses in business. UMKM Shinta Bakery faces defective products almost every day during the production process. The purpose of this research is to identify the types of defects and their causes in the field, as well as to provide improvement solutions to enhance product quality. This research utilizes the Quality Control Circle method with the PDCA (Plan, Do, Check, Action) cycle, Fault Tree Analysis to determine the root causes, and Failure Mode Effect Analysis to evaluate the level of failure risk. It is found that the most common type of defect is flat defects, caused by improper fermentation temperatures and the use of materials that do not comply with regulations. Efforts to reduce these incidents involve adding 20 minutes of heating time during the final proofing stage and supervising the production process using a check sheet.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2010312001] [Pembimbing: Siti Rohana Nasution] [Penguji 1: M. Rachman Waluyo] [Penguji 2: Nanang Alamsyah] |
| Uncontrolled Keywords: | Product Quality, Quality Control Circle, PDCA, Fault Tree Analysis, Failure Mode Effect Analysis |
| Subjects: | L Education > LB Theory and practice of education T Technology > TS Manufactures |
| Divisions: | Fakultas Teknik > Program Studi Teknik Industri (S1) |
| Depositing User: | Ignes Anisa Agustina |
| Date Deposited: | 02 May 2024 07:39 |
| Last Modified: | 02 May 2024 07:44 |
| URI: | http://repository.upnvj.ac.id/id/eprint/29970 |
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