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All Journal JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH
Muhamad Fitra Ridwana
Sekolah Tinggi Teknologi Wastukancana, Indonesia
Education

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PENGENDALIAN DAN PERBAIKAN KUALITAS PRODUK KETAN SUSU MENGGUNAKAN METODE STATISTICAL QUALITY CONTROL (SQC) DAN PLAN-DO-CHECK-ACT (PDCA) Muhamad Fitra Ridwana; Yayan Heru Haerudin; Rizky Fajar Ramdhani
Jurnal Kepemimpinan dan Pengurusan Sekolah Vol. 11 No. 4 (2026): Regular Issue (In Progress)
Publisher : STKIP Pesisir Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34125/jkps.v11i4.3352

Abstract

Product quality is an important factor in maintaining customer satisfaction and business competitiveness. This study aims to improve the quality control of milk sticky rice products by applying Statistical Quality Control (SQC) and the Plan-Do-Check-Act (PDCA) method. Production and defect data collected from December 2025 to May 2026 were analyzed using check sheets, control charts, Pareto diagrams, and cause-and-effect diagrams to identify dominant defects and their root causes. The PDCA cycle was then implemented to develop and evaluate improvement actions. The results indicate that the dominant defects were hard sticky rice, soft sticky rice, poor product presentation, and inconsistent taste. The main causes originated from human factors, work methods, raw materials, and production processes. The implementation of improvement actions through the PDCA approach enhanced process control and reduced the defect rate, resulting in more consistent product quality. This study provides practical recommendations for implementing continuous quality improvement in food production businesses.
Co-Authors Rizky Fajar Ramdhani Yayan Heru Haerudin