烘焙先生PT.烘焙产品质量控制分析

I. A. Dewi, I. W. S. Sedana Yoga, A. Suryawan Wiranatha
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摘要

PT. Bapak Bakery是一家食品加工公司,主要生产各种类型的面包。经常遇到的产品缺陷类型有形状不合适、尺寸不合适和烧焦。本研究的目的是确定PT. Bapak Bakery面包产品的缺陷程度,了解导致PT. Bapak Bakery经常出现缺陷产品的因素,以及制定改进工作的建议,以克服PT. Bapak Bakery经常出现的缺陷产品。数据分析采用六西格玛方法,分为定义、测量、分析、改进和控制(DMAIC)五个阶段,分析阶段采用失效模式和效果分析(FMEA)方法。结果表明,产品σ值为??1、2、3分别在3.93、3.86、3.09的水平上,这些值??尚未达到6西格玛水平。产品σ值??1、2、3表示百万分之7.852、9.457、56.956的产品缺陷可能性。PT. Bapak Bakery需要进行质量控制以实现零缺陷的目标。造成产品缺陷的因素有人为因素、方法因素、原料因素和机器因素。可以做的改进建议是定期对工人进行培训,包括在生产过程的每个房间制作面包的sop,从原材料的选择、称量材料、生产过程开始加强监督,在生产桌上永久列出测量仪器,以及使用看板卡和计时器来简化烘焙过程。
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Analisis Pengendalian Kualitas Pada Produk Roti di PT. Bapak Bakery
PT. Bapak Bakery is a food processing company, especially bread with various types of products. The types of product defects that are often encountered are inappropriate shape, inappropriate size and charred. The purposes of this study were to determine the level of defect in bread products at PT. Bapak Bakery, to know the factors that cause defective products that often occur in PT. Bapak Bakery, as well to formulate the recommendation of improvement efforts to overcome defective products that often occur in PT. Bapak Bakery. Data analysis used the six sigma method through five stages, namely define, measure, analyze, improve, and control (DMAIC) and followed by the Failure Mode and Effect Analysis (FMEA) method used in the Analyze stage. The results showed that the product sigma values ??1, 2, and 3 were at the level of 3.93, 3.86 and 3.09, these values ??had not yet reached the level of 6 sigma. Product sigma values ??1, 2, and 3 indicate the possibility of product defects of 7.852, 9.457 and 56.956 for one million opportunity. PT. Bapak Bakery needs to do quality control to achieve the target of zero defects. Factors causing product defects were human factors, method factors, raw material factors and machine factors. Suggestions for improvement that can be done are holding regular training for workers, including SOPs for making bread in each room of the production process, increasing supervision starting from the selection of raw materials, weighing materials, production processes, permanently listing measuring instruments on the production table, as well as the use of kanban cards and timers to simplify the baking process.
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