Priadi, Exsan and Setiafindari, Widya (2025) ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI MENGGUNAKAN MRTODE FAILURE MODE AND EFFECT ANALYSIS PADA UMKM Roti Bakar Azhari. Tugas Akhir thesis, University of Technology Yogyakarta.
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Abstract
Abstrak UMKM Roti Bakar Azhari merupakan usaha mikro, kecil, dan menengah yang bergerak di bidang produksi roti bakar. Usaha ini memiliki peran signifikan dalam mendukung kegiatan para pedagang kaki lima. Selama periode produksi dari Oktober 2024 hingga Maret 2025, total produksi mencapai 12.032 potong roti. Tingginya jumlah produk cacat dalam proses produksi dapat menimbulkan kerugian, karena tidak hanya mengurangi jumlah produk yang layak jual, tetapi juga bisa menyebabkan penurunan harga dan menurunnya tingkat kepercayaan dari mitra pedagang kaki lima. Tujuan dari penelitian ini adalah untuk menganalisis penyebab cacat produk roti selama proses produksi menggunakan metode Failure Mode and Effect Analysis (FMEA) dengan pendekatan Risk Priority Number (RPN). Hasil penelitian mengidentifikasi bahwa cacat berupa roti yang tidak mengembang sempurna memiliki nilai RPN tertinggi, yaitu 240. Oleh karena itu, fokus perbaikan diarahkan pada upaya mengurangi cacat tersebut dengan mengevaluasi takaran air dalam resep dan menyesuaikannya agar kadar air cukup untuk mendukung fermentasi secara optimal. Selain itu, diterapkan juga prosedur operasional standar (SOP) dalam proses pencampuran bahan agar proporsi air tetap konsisten. Kata Kunci: Pengendalian Kualitas, Failure Mode and Effects Analysis, RPN Abstract UMKM Roti Bakar Azhari is a micro, small, and medium enterprise engaged in the production of toast. This business has a significant role in supporting the activities of street vendors. During the production period from October 2024 to March 2025, the total production reached 12,032 pieces of bread. The high number of defective products in the production process can cause loss, because it not only reduces the number of products that are suitable for sale, but it can also cause price reductions and decreased levels of trust from street vendor partners. The purpose of this study is to analyze the causes of defects in bread products during the production process using the Failure Mode and Effect Analysis (FMEA) method with the Risk Priority Number (RPN) approach. The results of the study identifies that defects in the form of bread that do not rise perfectly had the highest RPN value, which is 240. Therefore, the focus of improvement is directed at efforts to reduce these defects by evaluating the water content in the recipe and adjusting it so that the water content is sufficient to support optimal fermentation. In addition, standard operating procedures (SOP) are also applied in the process of mixing ingredients so that the proportion of water remains consistent. Keywords: Quality Control, Failure Mode and Effects Analysis, RPN
| 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: | 30 Dec 2025 07:03 |
| Last Modified: | 30 Dec 2025 07:03 |
| URI: | http://eprints.uty.ac.id/id/eprint/19570 |
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