ANALISIS PENGENDALIAN KUALITAS PRODUK COOKIES COKELAT DENGAN MENGGUNAKAN FMEA (FAILURE MODE AND EFFECT ANALYSIS) DAN FTA (FAULT TREE ANALYSIS) (Studi Kasus: Griya Cokelat Nglanggeran, Gunung Kidul)

Iraz, Gulshan and Suseno, Suseno (2023) ANALISIS PENGENDALIAN KUALITAS PRODUK COOKIES COKELAT DENGAN MENGGUNAKAN FMEA (FAILURE MODE AND EFFECT ANALYSIS) DAN FTA (FAULT TREE ANALYSIS) (Studi Kasus: Griya Cokelat Nglanggeran, Gunung Kidul). ["eprint_fieldopt_thesis_type_tugasakhir" not defined] thesis, University of Technology Yogyakarta.

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Abstract

ABSTRAK Pengendalian kualitas merupakan proses dimana bisnis berusaha untuk memastikan bahwa kualitas produk dipertahankan atau ditingkatkan. Griya Cokelat Nglanggeran merupakan perusahaan yang memproduksi berbagai macam jenis cokelat, salah satu produknya yaitu cookies cokelat. Jenis kecacatan pada cookies cokelat di Griya Cokelat Nglanggeran diantaranya, permukaan tidak rata, bolong, gosong. Dari ketiga cacat kemasan tersebut dilakukan analisis menggunakan metode FMEA dan FTA supaya kualitas dari produk lebih baik lagi dengan memberikan usulan perbaikan pada tahap yang dianggap gagal. Nilai RPN tertinggi ada pada kecacatan gosong dengan nilai RPN sebesar 640, jumlah kecacatan dalam kurun waktu 6 bulan sebanyak 75 pcs. Hal tersebut dilakukan analisis FTA sehingga diketahui penyebabnya yaitu pekerja lalai mengangkat cookies dari mesin pemanas, suhu oven terlau panas lebih dari 130 derajat celcius, tekstur adonan terlalu cair. Usulan perbaikan untuk cookies cokelat gosong yaitu suhu oven diatur sedang, suhu oven diatur tidak melebihi 130 derajat celcius, memberikan bubuk cokelat lebih ke adonan. Kata Kunci: Pengendalian Kualitas, Kecacatan Produk, FMEA, FTA, Check Sheet ABSTRACT Quality control is a process by which a business seeks to ensure that product quality is maintained or improved. Griya Coklat Nglanggeran is a company that produces various types of chocolate, one of which is chocolate cookies. The types of defects in the chocolate cookies at the Nglanggeran Chocolate Griya include uneven surfaces, holes, and burnt. Of the three packaging defects, an analysis was carried out using the FMEA and FTA methods so that the quality of the product was even better by providing recommendations for improvements at the stage that was considered a failure. The highest RPN value is in the charred defect with an RPN value of 640, the number of defects in a period of 6 months is 75 pieces. An FTA analysis was carried out so that the cause was found to be the worker's negligence in removing the cookies from the heating machine, the oven temperature being too hot of more than 130 degrees Celsius, the texture of the dough being too runny. Proposed improvements for burnt chocolate cookies are setting the oven temperature to moderate, setting the oven temperature not to exceed 130 degrees Celsius, and adding more chocolate powder to the dough. Keywords: Quality Control, Product Defects, FMEA, FTA, Check Sheet

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:	28 Jul 2023 09:09
Last Modified:	28 Jul 2023 09:09
URI:	http://eprints.uty.ac.id/id/eprint/13270

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