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Unang arifin
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UPT Publikasi Ilmiah, Universitas Islam Bandung. Jl. Tamansari No. 20, Bandung 40116, Indonesia, Tlp +62 22 420 3368, +62 22 426 3895 ext. 6891
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Bandung Conference Series: Business and Management
Published by Universitas Islam Bandung
ISSN : -     EISSN : 22828253     DOI : https://doi.org/10.29313/bcsbm.v2i1
Core Subject : Economy,
Economics, Econometrics & Finance
Bandung Conference Series Business and Management (BCSBM) menerbitkan artikel penelitian akademik tentang kajian teoritis dan terapan serta berfokus pada Manajemen dan Bisnis dengan ruang lingkup Adjusted Exponential Smoothing, Bauran Produk, Capital Adequacy Ratio, Crash Program, Critical Path Method (CPM), Diagram Preventive, Diferensiasi Produk, Economic Order Quantity (EOQ), Harga, Internet Banking, Ishikawa, Kepuasan Kerja, Keputusan Pembelian, Keuntungan Maksimal, kualitas pelayanan, Lingkungan Kerja, Loan to Deposit Ratio, loyalty consumers, manajemen proyek, Manajemen Rantai Pasok, Matriks SCOR, Metode Hungarian Peramalan, metode lintasan kritis (CPM) brand image, metode Service quality, Metode Simpleks, Mixed-Product Proyek, model Kano network planning, Non Performing Loan Pelayanan Jasa, Pemeliharaan, perputaran persediaan dan piutang, Production Process, Profit, proyek pembangunan, Purchase Of Raw Materials, Rantai Pasok, return on investment, SCOR Kinerja, Service Quality, Simplex Method, Turnover Intention Kinerja, Waktu dan Biaya, Optimal Penugasan Kerja. Prosiding ini diterbitkan oleh UPT Publikasi Ilmiah Unisba. Artikel yang dikirimkan ke prosiding ini akan diproses secara online dan menggunakan double blind review minimal oleh dua orang mitra bebestari.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 1 Documents
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Search results for , issue "1255-1262" : 1 Documents clear
Analisis Pengendalian Persediaan Bahan Baku Produk Kentang Goreng Idaho Menggunakan Metode SQC Syakira Sauma Melfiyani; Rabiatul Adwiyah; Tasya Aspiranti
Bandung Conference Series: Business and Management 1255-1262
Publisher : UNISBA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/bcsbm.v6i2.26337

Abstract

Abstract.Quality control is an essential aspect of maintaining product quality and minimizing defective products. CV Permata Sejahtera, a company producing Idaho Frozen French Fries, still encounters several types of defects that may affect product quality. This study aims to analyze the quality control of Idaho Frozen French Fries using the Statistical Quality Control (SQC) method and to identify the factors causing product defects. This research employed a descriptive method with a quantitative approach. The data were collected through observation, interviews, and documentation over a 31-day observation period. The analysis was conducted using seven Statistical Quality Control (SQC) tools, namely check sheets, histograms, Pareto diagrams, scatter diagrams, p-control charts (p-charts), and fishbone (cause-and-effect) diagrams. The results indicate that there are three main types of defects, namely non-standard potato size, packaging defects, and damaged potatoes. The most dominant defect was packaging defects, with a total of 1,011 pieces recorded during the 31-day observation period. The results of the p-control chart analysis indicate that the production process remained within statistical control limits, while the fishbone analysis revealed that the main causes of defects were related to manpower, methods, materials, machines, and the working environment. Based on the findings, the implementation of the Statistical Quality Control (SQC) method can assist the company in identifying the root causes of product defects and serve as a basis for continuous quality improvement. Abstrak.Pengendalian kualitas merupakan aspek penting dalam menjaga mutu produk dan meminimalkan terjadinya produk gagal. CV Permata Sejahtera sebagai perusahaan yang memproduksi Kentang Goreng Idaho masih menghadapi beberapa jenis cacat yang dapat memengaruhi kualitas produk. Penelitian ini bertujuan untuk menganalisis pengendalian kualitas produk Kentang Goreng Idaho menggunakan metode Statistical Quality Control (SQC) serta mengidentifikasi faktor-faktor penyebab terjadinya produk gagal. Penelitian ini menggunakan metode deskriptif dengan pendekatan kuantitatif. Data diperoleh melalui observasi, wawancara, dan dokumentasi selama 31 hari pengamatan. Analisis dilakukan menggunakan tujuh alat pengendalian kualitas SQC, yaitu check sheet, histogram, diagram Pareto, diagram pencar (scatter diagram), peta kendali p (p-chart), dan diagram sebab-akibat (fishbone diagram). Hasil penelitian menunjukkan bahwa terdapat tiga jenis cacat utama, yaitu ukuran kentang tidak sesuai standar, cacat kemasan, dan kentang rusak. Jenis cacat yang paling dominan adalah kemasan gagal dengan jumlah sebesar 1011 Pcs selama 31 hari pengamatan. Hasil analisis peta kendali p menunjukkan bahwa proses produksi masih berada dalam batas kendali statistik, sedangkan analisis fishbone menunjukkan bahwa penyebab utama cacat berasal dari faktor manusia, metode, material, mesin, dan lingkungan kerja. Berdasarkan hasil penelitian tersebut, penerapan metode SQC dapat membantu perusahaan dalam mengidentifikasi penyebab produk gagal serta menjadi dasar dalam upaya peningkatan kualitas produk secara berkelanjutan.

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