USULAN PERBAIKAN KUALITAS PRODUKSI PADA PRODUK ROTI (ROTI GEMBONG) MENGGUNAKAN METODE NEW SEVEN TOOLS Studi Kasus : Trio Bakery PROPOSED PRODUCTION QUALITY IMPROVEMENTS IN BREAD PRODUCTS (BREAD GEMBONG) USING THE NEW SEVEN TOOLS METHOD A Case Study: Trio Bakery

Pratama, Ramadhan Wahyu and Yuamita, Ferida (2023) USULAN PERBAIKAN KUALITAS PRODUKSI PADA PRODUK ROTI (ROTI GEMBONG) MENGGUNAKAN METODE NEW SEVEN TOOLS Studi Kasus : Trio Bakery PROPOSED PRODUCTION QUALITY IMPROVEMENTS IN BREAD PRODUCTS (BREAD GEMBONG) USING THE NEW SEVEN TOOLS METHOD A Case Study: Trio Bakery. ["eprint_fieldopt_thesis_type_tugasakhir" not defined] thesis, University of Technology Yogyakarta.

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Abstract

Abstrak Trio Bakery merupakan usaha milik keluarga yang bergerak pada industri makanan yang menghasilkan produk yaitu Roti. Dalam pemasarannya saat ini Trio Bakery mempunyai satu tempat produksi sekaligus pemasaran yang berada di Desa Pedes RT 01, Argomulyo, Sedayu, Bantul. Salah satu jenis produk dari Trio Bakery yaitu Roti Gembong, berdasarkan survey dalam produksinya pada bulan September 2022 terdapat kecacatan produk pada Roti Gembong dengan jumlah 227 buah dari total produksi 914 buah. Jumlah kecacatn produk tersebut terdapat tiga macam jenis kecacatan yaitu Kempis, Bantat, dan Gosong. Adanya dengan permasalahan tersebut dari total produksi bulan September Trio Bakery mengalami kerugian sebesar Rp. 3.745.500 dari total kecacatan produk Roti Gembong. Adapun tujuan penelitian ini untuk memberikan usulan perbaiakan kualitas dimana terdapat kecacatan Roti Gembong. Penelitian ini didasari menggunakan metode New Seven Tools dengan tahapan membuat Affnity Diagram, Tree Diagram, Interrelationship Diagram, Matriks Diagram, Matriks Data Analys, PDPC, dan Acticity Network Diagram. Berdasarkan data bulan September 2022 cacat gosong merupakan cacat yang paling dominan yaitu sebesar 78 buah, cacat kempis sebesar 77 buah, dan bantat 72 buah. Penyebab terjadinya cacat gosong adalah pada proses pengovenan pegawai lali dan menyebabkan over cook. Usulan perbaikan pada cacat gosong sebagai cacat paling dominan dengan membuat standar waktu pengovenan selama 35 menit dan suhu 180-200 derajat dan menganalisa kinerja pegawai jika masih terjadi kelalaian akan diberikan sanksi berupa teguran ataupun bila parah pemberhentian. Kata kunci: New Seven Tools, Kualitas, Produk cacat, Roti ABSTRACT Trio Bakery is a family-owned business engaged in the food industry producing bread. In marketing the product, Trio Bakery currently has one production and marketing location located in Pedes Village RT 01, Argomulyo, Sedayu, Bantul. One type of product from Trio Bakery, Gembong Roti, based on a survey of its production in September 2022, showed defects in Gembong Roti with 227 pieces out of 914 total productions. There are three types of product defects, Deflated, Bantat, and Burnt. Due to these problems, Trio Bakery's total output in September suffered a 3,745,500 IDR loss to total defects in Gembong Roti products. This study aims to provide quality improvement proposals where there are defects in Roti Gembong. This research uses the New Seven Tools method to make Affnity Diagrams, Tree Diagrams, Interrelationship Diagrams, Matrix Diagrams, Data Analysis Matrices, PDPC, and Activity Network Diagrams. Based on data for September 2022, scorch defects were the most dominant defect, with 78 defects, 77 deflated defects, and 72 flat defects. The cause of the burn defects is in the oven process. The employees are negligent and cause overcooking. Proposed improvements to scorched defects as the most dominant defect by setting a standard baking time of 35 minutes and a temperature of 180-200 degrees and analyzing employee performance. If negligence still occurs, sanctions will be given as a warning or, if severe, dismissal. Keywords: New Seven Tools, Quality, Product defects, Bread

Item Type:	Thesis (["eprint_fieldopt_thesis_type_tugasakhir" not defined])
Subjects:	T Technology > TS Manufactures
Divisions:	Fakultas Sains dan Teknologi > S1 Teknik Industri
Depositing User:	Kaprodi S1 Teknik Industri UTY
Date Deposited:	23 May 2023 06:55
Last Modified:	23 May 2023 06:55
URI:	http://eprints.uty.ac.id/id/eprint/13034

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