UPAYA PENGENDALIAN CACAT KEMASAN PRODUK DENGAN MENGGUNAKAN METODE SQC (STATISTICAL QUALITY CONTROL) PADA PD. ALAM ANEKA AROMA KOTA SUKABUMI
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Institusion
Universitas Muhammadiyah Sukabumi
Author
Desiansyah, Priska
Subject
HB Economic Theory
Datestamp
2020-02-27 02:03:40
Abstract :
The research was aimed at controlling defective product by applying SQC (Statistical Quality Control) method at PD. Alam Aneka Aroma Sukabumi City. The method deployed was quantitative-descriptive in order to tabulate the data by means of SQC. Thus, the research applied SQC method in order to determine control of defective product. The result of the research will be implemented for helping optimize defective product control so that it can decrease defective products themselves. It can be observed from the result of p map control on percentage calculation on damaged or defective product showing that there are spots which are out of control on middle line which is amounted to 0.0109. Furthermore, on the top limit control, the result if amounted to 0.034; on the bottom limit control, the result is amounted to 0.015. Defection can be observed from soy sauce product in terms of defective packaging amounted to 465 or namely 47.54%, unregistered defection amounted to 320 or namely 32.78%, and defection on cracks amounted to 198 or namely 18.87%.
The research was aimed at controlling defective product by applying SQC (Statistical Quality Control) method at PD. Alam Aneka Aroma Sukabumi City. The method deployed was quantitative-descriptive in order to tabulate the data by means of SQC. Thus, the research applied SQC method in order to determine control of defective product. The result of the research will be implemented for helping optimize defective product control so that it can decrease defective products themselves. It can be observed from the result of p map control on percentage calculation on damaged or defective product showing that there are spots which are out of control on middle line which is amounted to 0.0109. Furthermore, on the top limit control, the result if amounted to 0.034; on the bottom limit control, the result is amounted to 0.015. Defection can be observed from soy sauce product in terms of defective packaging amounted to 465 or namely 47.54%, unregistered defection amounted to 320 or namely 32.78%, and defection on cracks amounted to 198 or namely 18.87%.
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