ANALISIS KAPABILITAS PROSES PRODUKSI KECAP MANIS DENGAN METODE STATISTICAL PROCESS CONTROL (STUDI KASUS: PT XYZ) - Lidya Raizel Alinka (Industrial Engineering Online Journal, 2023)
AbstrakKenaikan permintaan bahan pangan termasuk produk kecap manis menyebabkan menyebabkan persaingan antar industri pangan menjadi semakin ketat sehingga perusahaan harus selalu menjaga dan meningkatkan kualitas produknya. Maka, dilakukan pengendalian kualitas pada 4 karakteristik mutu produk kecap manis yaitu pH, viskositas, kadar garam (NaCl), dan total nitrogen (TN) agar proses produksi tetap terjaga. Metode pengendalian kualitas yang digunakan adalah Statistical Process Control (SPC) dengan menggunakan peta kendali Individual-Moving Range Chart (Peta I-MR). Kemudian dicari indeks kapabilitas proses untuk mengukur, menjelaskan, dan mengevaluasi output produksi. Berdasarkan perhitungan yang dilakukan didapatkan Cp dan Cpk seluruh karakteristik mutu tidak kapabel. Maka, dilakukan analisis sebab-akibat untuk mengetahui faktor yang mempengaruhi kualitas kecap manis. Didapatkan sejumlah penyebab ketidakstabilan komposisi produk dan kegagalan proses dalam memenuhi spesifikasi, diantaranya pekerja yang kurang memahami instruksi kerja, control supplier yang tidak optimal, kadar material yang tidak stabil, kinerja mesin yang kurang baik, suhu dan waktu fermentasi tidak seragam, pengukuran bahan baku dalam pemasakkan tidak sesuai formulasi, dan cuaca yang menyebabkan suhu fermentasi tidak stabil.Kata kunci: kapabilitas proses, statistical process control, peta kendali I-MR, pengendalian kualitasAbstractCapability Process Analysis of Sweet Soy Sauce Production with Statistical Process Control Method (Case Study: PT XYZ) The increase in demand for groceries, including sweet soy sauce products, causes competition between food industries to become increasingly tight, so companies must always maintain and improve the quality of their products. Thus, quality control is carried out on 4 quality characteristics of sweet soy sauce products: pH, viscosity, salt content (NaCl), and total nitrogen (TN) to maintain the production process. The quality control method used is Statistical Process Control (SPC) using the Individual-Moving Range (I-MR) control chart. Then, the process capability index is calculated to measure, explain, and evaluate production output. Based on the calculations, it was found that Cp and Cpk of all quality characteristics were not capable. Therefore, a cause-and-effect analysis was carried out to determine the factors that influence the quality of sweet soy sauce. A number of causes were found that resulted in unstable product composition and process failure to meet specifications, including workers who did not understand work instructions, supplier control that was not optimal, unstable material levels, poor machine performance, non-uniform fermentation temperature and time, measurement of raw materials in raw materials, cooking process that is not according to the formulation, and the weather which causes the fermentation temperature to be unstable.Keywords: capability process; statistical process control; I-MR control chart; quality control