Statistical Quality Control Application Analysis (Sqc) In Reduce Product Defects In Bread Company In Panama Bakery Sidoarjo

Mubarok, Ahmad Syauqi (2018) Statistical Quality Control Application Analysis (Sqc) In Reduce Product Defects In Bread Company In Panama Bakery Sidoarjo. Undergraduate thesis, Untag 1945 Surabaya.

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Abstract

Basically a company that is looking for maximum profit. Besides, the company can not live alone. The company jointly runs with other components, one of which is good quality or production quality. However, although the production process has been well executed, in reality there is often still a discrepancy between the resulting product and the expected. The main purpose of writing this thesis is to apply a good quality control system, to know the quality of the product, as well as to determine the factors causing the disability of the dominant product. This research was conducted at the bakery of Panama Bakery Sidoarjo, for 20 days starting from June 10 to June 29, 2018. This research uses quota sampling method, with random sampling of 100 pieces of bread every day of Roti Boy Cheese, and later will be processed using P control chart. The result of check sheet shows the number of defective bread products amounted to 101 pieces of bread, Central Line Analysis (CL) 0.05, the calculation result (UCL) is 0.113, and for the calculation (LCL) is - 0, 013. The results of the analysis of the number of defective products shows the quality of the product has not been well controlled and need to improve product quality, by applying statistical quality control to the maximum. Based on the research on the implementation of statistical quality control in reducing the number of defective products bakery company in Panama Bakery Sidoarjo, it can be concluded that the quality improvement is still needed so that the quality of production can increase and can produce good product.

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