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All Journal Journal of Innovative and Creativity
Kharisma Fitri Hapsari
Sekolah Vokasi Institut Pertanian Bogor
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Pengendalian Kualitas Proses Produksi Telur Puyuh di CV Slamet Quail Farm Menggunakan Pendekatan Statistical Process Control (SPC) Vingky Kinara Arindy; Gusti Raffly Priatmadja; Hana Nuraprilia; Andika Putra Yunias; Bilqis Dzakirani; Kharisma Fitri Hapsari
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.v5i3.5076

Abstract

Product quality is a vital aspect in the sustainability of livestock businesses. However, CV Slamet Quail Farm is currently facing a challenge in the form of a high percentage of defective eggs, which has the potential to reduce profitability. This study aims to analyze quality control of quail eggs in cage 1B (Cikembar, Sukabumi Regency) by identifying the dominant types of defects and their root causes. Production data from October 2025 were analyzed using check sheets, histograms, Pareto diagrams, and fishbone diagrams. The results show that the most dominant defects are cracked eggs and soft shells, contributing to approximately 80% of the total damage. The cause-and-effect analysis reveals key priority factors, namely insufficient employee accuracy in following harvesting SOPs and fluctuations in cage environmental conditions that trigger stress in the birds. These findings highlight the need for improvements through stricter enforcement of worker discipline, evaluation of feed quality, and enhanced control of production facilities and environmental conditions. The implementation of these improvements is expected to reduce defect rates and maintain production quality stability
Analisis Pengendalian Kualitas Donat Kentang di Bilal Bakery Menggunakan Statistical Process Control Rindu Nur Annisyahsiyah; Marsya Ananda Firmansyah; Gregorius Samuel Darmawan; Hesti Febriani; Muhammad Wildan Taufik; Kharisma Fitri Hapsari
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 Andika Putra Yunias Bilqis Dzakirani Gregorius Samuel Darmawan Gusti Raffly Priatmadja Hana Nuraprilia Hesti Febriani Marsya Ananda Firmansyah Muhammad Wildan Taufik Rindu Nur Annisyahsiyah Vingky Kinara Arindy