ANALISIS PENGENDALIAN KUALITAS PRODUKSI PIE PISANG DENGAN MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL (Studi Kasus Pada Yussy Akmal Kue dan Roti Bandar Lampung)

Abstract

The purpose of this study is to determine the level of damage of banana pie production. Determine the factors that caused the most dominant damage and type of damage in Yussy Akmal Banana Pie production using statistical process control method. The population in this study was the production of Yussy Akmal’s banana pie produced on 17th-23rd September 2018. Yussy Akmal produced banana pie 3 times a day, ie morning production starting at 6:00 a.m., 11:00 a.m. and the afternoon starts at 4:00 p.m. In 1 week Yussy Akmal produce banana pie 21 times. The sample used in this study is Yussy Akmal’s banana pie production on 17th-23rd of September 2018 which is 7 times production with a total production of 3500 banana pies. Sampling is done when the production process takes place every day and is carried out in different production times every day. Data is processed using Pareto diagrams, P control charts, and Ishikawa diagrams. After analysis and research was conducted, it was found that the number of damaged banana pies in Yussy Akmal was 3.6% of the total production of 3500 units. Although the percentage of production damage is still above the tolerance limit set by the store, the actual level of damage to the banana pie is still within the control limit as evidenced by the p-chart. The main factor of damage seen from the Ishikawa diagram are from humans, machines and work methods. While the most dominant type of damage is charred.