ANALISIS PENGENDALIAN KUALITAS PRODUK PADA UD. DWI JAYA DI KOTA MASOHI

Abstract

This study This study aims to determine whether the production process meets quality standards and determine the factors causing damage to bread. Data collection methods by interview and observation. The analytical tool used in this study is Statitical Proces Control (SPC) and Fish Bone Diagrams. The results showed that the level of damage to bakery products was out of control and the cause of product damage was humans (labor), machinery, production processes and methods used