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All Journal Borobudur Engineering Review JSE Journal of Science and Engineering
Imron Rosyidi, Muhammad
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Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Engineering Mechanical Engineering Transportation

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Journal : Borobudur Engineering Review

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Analysis of UMKM Product Quality Control Using the Statistical Quality Control (SQC) Method Ramadhani, Mughni Rizqi; Muh Widodo, Eko; Imron Rosyidi, Muhammad
Borobudur Engineering Review Vol 4 No 02 (2024): Aplikasi Teknologi Industri
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/benr.v4i02.12692

Abstract

UMKM Keripik Bariklana is one of the cassava-based food processing businesses established in 2015 and located in Sumurarum Village, Grabag District, Magelang Regency, Central Java. UMKM Keripik Bariklana produces one variant of cassava balado chips with an average production capacity of 1,500 kg of cassava chips per month which is worked on by 6 male workers and 4 female workers. However, UMKM Keripik Bariklana still faces problems in its production process, namely there are still defective products in the form of crushed chips and broken chips. The purpose of this study was to identify the factors that cause the emergence of defective products and provide suggestions for improvements aimed at achieving zero defect products of UMKM Keripik Bariklana. The method used in quality control to achieve zero product defects is using the Statistical Quality Control (SQC) method. After being analyzed with a fishbone diagram, the results of this study showed that the factors causing defective cassava chips are Material, Machine, Method and Man. Improvements made to achieve zero product defects are that before purchasing raw materials, the age of cassava must be checked until harvest time, weather factors, and the characteristics of cassava from each different region must be checked. Employees are given useful training to increase knowledge and develop skills in the cassava chips making process. Carefully adjust and check machine components before use in the production process, such as sharpening knives if the blade is blunt and replacing components if any are damaged. It is necessary to review the work method whether employees understand and understand the work method, for that it is necessary to design a more systematic one and use language that is easier to understand. So that the SOP that is made can be run properly and correctly
Analisis Kualitas Pelayanan Untuk Meningkatkan Kepuasan Pelanggan Dengan Metode Quality Function Deployment (Studi Kasus PDAM Tirta Gemilang Unit Kalinegoro Kabupaten Magelang) Widodo, Eko Muh; Affan Jazaul Haq, Muhammad; Imron Rosyidi, Muhammad; Rifai, Affan
Borobudur Engineering Review Vol 5 No 01 (2025): Sistem Proses Industri
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/benr.v5i01.12350

Abstract

PDAM Tirta Gemilang Unit Kalinegoro is one of the regional company units in Magelang Regency as a clean water provider that is responsible for developing and managing a clean water supply system. In an effort to serve customers, PDAM Tirta Gemilang Unit Kalinegoro received complaints from customers. This study aims to improve the quality of service according to customer needs. The study used the servqual approach and the Quality Function Deployment method. The results of this study found 4 attributes that were prioritized for improvement, namely notification when there was a disruption and repair (8.48), experienced officers (8.57), clean distributed water quality (8.59), speed of counter service (8.82). The priority of developing PDAM Tirta Gemilang Kalinegoro Unit to meet customer needs is by following the 2-stage QFD quality procedure sequence, namely providing training related to administrative skills (311.31), improving water treatment processes such as filtration and disinfection (223.44), maintaining and cleaning distribution networks (223.44), providing training related to operational procedures (197.37), providing training related to customer service (197.37), adding service counters (128.88), using social media such as Instagram and WhatsApp to provide notifications (124.74).
Co-Authors Affan Jazaul Haq, Muhammad Eko Muh Widodo Moehamad Aman Muh Widodo, Eko Ramadhani, Mughni Rizqi Rifai, Affan Satya Putra, Handika