Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Journal of Innovative and Creativity
Firmansyah, Marsya Ananda
Unknown Affiliation
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Analisis Pengendalian Kualitas Donat Kentang di Bilal Bakery Menggunakan Statistical Process Control Annisyahsiyah, Rindu Nur; Firmansyah, Marsya Ananda; Darmawan, Gregorius Samuel; Febriani, Hesti; Taufik, Muhammad Wildan; Hapsari, Kharisma Fitri
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5496

Abstract

The food industry, particularly donut products, faces various challenges in maintaining consistent quality and production process efficiency. This study aims to analyze the quality of donut products at Bilal Bakery’s potato donuts using statistical methods, namely Check Sheet, Pareto Diagram, and Fishbone Diagram. The Check Sheet is used to collect information regarding the production process in order to quickly detect any problems or deviations that occur. The Pareto Diagram is utilized to identify the most significant issues within the production process so that the most critical problems can be prioritized for resolution. The Fishbone Diagram is employed to identify possible causes of the issues or nonconformities that arise. The results of the analysis show that some products experience nonconformities in terms of size, shape, doneness, and production quantity. The application of these methods assists in analyzing problems and nonconformities found in Bilal Bakery’s potato donuts, helps explain the solutions to the issues, supports decision-making to determine which problems should be addressed first, and provides an overview of the root causes of the challenges faced. Through the use of these methods, it is expected that product consistency can be improved, production nonconformities can be reduced, and customer satisfaction at Bilal Bakery can be enhanced.
Co-Authors Annisyahsiyah, Rindu Nur Darmawan, Gregorius Samuel Febriani, Hesti Kharisma Fitri Hapsari Taufik, Muhammad Wildan