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All Journal JT-IBSI (Jurnal Teknik Ibnu Sina) Jurnal Pengabdian Masyarakat Indonesia
Dwi Sukma Donoriyanto Dwi Sukma Donoriyanto
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Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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A Penerapan Metode Statistical Quality Control Pada Pengendalian Kualitas Gula Muchammad 'Ahdan Sahali Ahdan; Dwi Sukma Donoriyanto Dwi Sukma Donoriyanto
JURNAL PENGABDIAN MASYARAKAT INDONESIA Vol. 3 No. 1 (2024): Februari : Jurnal Pengabdian Masyarakat Indonesia (JPMI)
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpmi.v3i1.3326

Abstract

PT. X is part of ID FOOD which focuses on the sugar cane agro-industry sector. SHS sugar is the main product. To ensure production meets consumer standards and expectations, it is necessary to implement quality control during the production process. This involves quality control, improvement and improvement of systems so that the products produced are superior and competitive. In writing this article, the author is interested in exploring the problem of product defects and deviations in the production process, including defective products, as well as efforts to improve and improve product quality. The problem solving method used is the new seven tools, with an emphasis on affinity diagrams, linkage diagrams, tree diagrams, and PDPC. The results of data analysis suggest solutions, including implementing appropriate SOPs at each stage of production, routine maintenance on equipment every milling season, and additional training for operators or workers to increase productivity and product quality
Analisis Risiko Kegagalan Proses Produksi Bakpia Menggunakan Metode FMEA Di Rumah Produksi Bakpia AS Sidoarjo Isa Abdussalam; Dwi Sukma Donoriyanto Dwi Sukma Donoriyanto
Jurnal Teknik Ibnu Sina (JT-IBSI) Vol. 9 No. 02 (2024): JT-IBSI (Jurnal Teknik Ibnu Sina)
Publisher : Fakultas Teknik Universitas Ibnu Sina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jt-ibsi.v9i02.976

Abstract

The bakpia production process, which consists of various stages, starting from selecting raw materials, mixing dough, baking, to packaging, has the potential risk of failure at each stage. These risks, if not managed properly, can reduce product quality, reduce customer satisfaction, and even cause business losses. The method used in the study was FMEA and proposed improvements with 5W + 1H. Based on the FMEA analysis, the risk with the highest Risk Priority Number (RPN) value was incorrect temperature settings (240). The 5W + 1H analysis revealed the main causes of this risk, namely uncalibrated ovens, uneven heat distribution, and lack of temperature monitoring during baking, which was carried out in the production area by workers. To reduce the risk, periodic oven calibration, use of temperature monitoring devices, worker training, and standardization of operational procedures are recommended. This study proves that the combination of FMEA and 5W + 1H methods is effective in helping MSMEs such as Bakpia AS in identifying, analyzing, and mitigating risks in order to improve product quality and operational efficiency
Co-Authors Isa Abdussalam Muchammad 'Ahdan Sahali Ahdan