PENGENDALIAN KULITAS PRODUK CACAT SUSU KAMBING BUBUK DENGAN METODE STATISTICAL QUALITY CONTROL DAN FAILURE MODE AND EFFECT ANALYSIS

Fadillah, Akbar and Al-Faritsy, Ari Zaqi (2024) PENGENDALIAN KULITAS PRODUK CACAT SUSU KAMBING BUBUK DENGAN METODE STATISTICAL QUALITY CONTROL DAN FAILURE MODE AND EFFECT ANALYSIS. Tugas Akhir thesis, University of Technology Yogyakarta.

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Abstract

Perusahaan UMKM Pee Geo Ettana fokus pada produksi susu kambing bubuk, namun mengalami beberapa cacat produk selama satu tahun produksi. Cacat tersebut mencakup masalah pada warna produk, tingkat kekeringan, dan aroma, dengan total jumlah cacat mencapai 123,76 Kg. Dari analisis data cacat produk, didapati bahwa cacat warna menyumbang sebanyak 55%, cacat aroma sebanyak 3%, dan cacat tingkat kekeringan sebanyak 42%. Metode penelitian yang digunakan adalah Statistical Quality Control, sebuah teknik untuk memonitor dan memperbaiki produk serta proses melalui pendekatan statistik. Selain itu, juga digunakan metode Failure Mode and Effect Analysis untuk mengevaluasi tingkat keandalan sistem dan menentukan efek dari kegagalan dalam sistem tersebut. Hasil perhitungan Risk Priority Number (RPN) menunjukkan bahwa cacat warna memiliki RPN sebesar 144, tingkat kekeringan sebesar 56, dan aroma sebesar 25. Oleh karena itu, usulan perbaikan melibatkan penggunaan timer selama proses produksi untuk menghindari durasi yang terlalu lama atau terlalu cepat, karena hal ini dapat berdampak pada hasil akhir susu bubuk. Selain itu, disarankan melakukan maintenance dan pemeriksaan berkala terhadap peralatan yang digunakan, seperti kulkas penyimpanan bahan baku dan kompor. Dengan implementasi perbaikan ini diharapkan dapat mengurangi jumlah cacat produk dan meningkatkan kualitas keseluruhan dari susu kambing bubuk yang diproduksi oleh UMKM Pe Geo Ettana. Kata Kunci: Pengendalian Kulitas, Statistical Quality Control, Failure Mode And Effect Analysis. Abstract The MSME company Pee Geo Ettana focuses on producing powdered goat's milk, but experienced several product defects during one year of production. These defects include problems with product color, dryness level and aroma, with a total number of defects reaching 123.76 kg. From the analysis of product defect data, it was found that color defects accounted for 55%, aroma defects for 3%, and dryness defects for 42%. The research method used is Statistical Quality Control, a technique for monitoring and improving products and processes through a statistical approach. Apart from that, the Failure Mode and Effect Analysis method is also used to evaluate the level of system reliability and determine the effects of failures in the system. The results of the Risk Priority Number (RPN) calculation show that color defects have an RPN of 144, a dryness level of 56, and an aroma of 25. Therefore, the proposed improvement involves the use of a timer during the production process to avoid a duration that is too long or too fast, because this can have an impact on the final result of powdered milk. Apart from that, it is recommended to carry out regular maintenance and inspections of the equipment used, such as refrigerators for storing raw materials and stoves. By implementing this improvement, it is hoped that it can reduce the number of product defects and improve the overall quality of powdered goat milk produced by Pe Geo Ettana MSMEs. Keywords: Quality Control, Statistical Quality Control, Failure Mode and Effect Analysis.

Item Type:	Thesis (Skripsi, Tugas Akhir or Kerja Praktek) (Tugas Akhir)
Subjects:	T Technology > TS Manufactures
Divisions:	Fakultas Sains dan Teknologi > S1 Teknik Industri
Depositing User:	Kaprodi S1 Teknik Industri UTY
Date Deposited:	20 Mar 2024 01:46
Last Modified:	20 Mar 2024 01:46
URI:	http://eprints.uty.ac.id/id/eprint/15199

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