PRODUCT QUALITY CONTROL ANALYSIS HAPPY GEMBONG BREAD PRODUCTION IN SAMARINDA

Abstract

This research was conducted with the consideration that it is necessary to
detect the occurrence of damaged products in Roti Gembung Happy in
Samarinda. Is the defective product standard (4%) set by Roti Gembong
Happy Samarinda management smaller than the defect product standard
based on the Statistical Processing Control (SPC) method in the Upper
Control Limit (UCL) and Lower Control Limit (LCL) control limits?
The results of quality control can help management to maintain
quality that is already well categorized, improve product quality in the event
of quality degradation. Likewise, quality control needs to be done to reduce
the number of damaged goods, so that the efficiency of time, cost and energy
that actually boosts revenue increases.
The analytical tool used in this study is the Statistical Processing
Control (SPC) upper control limit and lower control limit, as well as control
tools such as check sheets, histograms, control maps, pareto diagrams, and
diagrams cause and effect.
The results showed that the bread damage tolerance limit of 4%
determined by Roti Gembung Happy Manager is smaller than the upper limit
of quality control (Uper Control Limit) and the lower limit of quality control
(Lower Control Limit) according to the calculation of the Statistical
Processing Control method which indicates the need to do quality control at
the input, process and output stages.