Penerapan Cause and Effect Chart dan Statical Quality Control untuk Industri PT. Roti di Kota Ambon

Abstract

This study was conducted to determine amound of product defect and their causes that occur in baked goods whenever production activities, and olso to know how the application of statiscal quality control can reduce the number of deffect in bakery product. For the porposes iof analysis, the direct observation og the production process in one of the baceries in the cyti of Ambon (PT Sarinda) nfor approcsimately one mounth. The data collected were analyzed using cause and effct charts and statistical process control in quality control. The analisis showed that the causes of note is over head oven, the former spilled buuter , bread powder countained a long, exposed hand operator safety, hygiene workbench , long on raw materials warehause, yeast used poorly. Analisys of the control chart (P-Chart) show that the quality can be contrilled , because if the process is not in accordance with established stadards will bew known by the proportion of a point outside the control limits.