Analisis Pengendalian Kualitas Dengan Menggunakan Statistical Quality Control (SQC) Untuk Meminimalkan Produk Gagal (Studi Kasus Pada UKM Kerupuk Mirasa)

Solihudin, Muhamad Ilham (2024) Analisis Pengendalian Kualitas Dengan Menggunakan Statistical Quality Control (SQC) Untuk Meminimalkan Produk Gagal (Studi Kasus Pada UKM Kerupuk Mirasa). Sarjana (S1) thesis, Universitas Islam 45.

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Abstract

This research aims to analyze quality control using Statistical Quality Control (SQC) to minimize defective products at the Mirasa Crackers SME. The research method used is descriptive with a qualitative approach that describes the company's product quality control process. The population in this study is the production of crackers in 2021 at the Mirasa Crackers SME, and the sample used is defective/rejected crackers. Data collection techniques in this study consist of interviews, observation, and literature study. Data processing and analysis techniques use the seven tools of quality. Based on the analysis results using a check sheet, the number of crackers produced in 2021 was 339,000, with 10,475 defective products consisting of various types of product failures such as broken crackers, crackers that did not expand, and crackers that were not durable. The histogram shows that the most frequent type of product failure in 2021 was broken crackers, totaling 4,162, followed by crackers that did not expand, totaling 3,214, and crackers that were not durable, totaling 3,099. The p-chart for the 2021 data shows one point outside the upper control limit in February, indicating the need for improvement in controlling product quality to minimize defects in the final product. The Pareto diagram results show that broken crackers account for 39.7%, crackers that did not expand account for 30.7%, and crackers that were not durable account for 29.6%. The cause-and-effect diagram indicates that the factors of product failure are (1) human factors, including less meticulous workers, lack of discipline in performing tasks, and insufficient supervision of product conditions during production; (2) low-quality raw materials used; (3) machinery conditions with insufficient maintenance; and (4) environmental factors, such as humid storage conditions. Crackers that did not expand and those that were not durable were discarded as they were not consumable, while broken crackers were distributed to employees and producers.

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