Pengendalian Kualitas Produk Mie Kuning melalui Pendekatan Statistical Quality Control (SQC) dan Failure Mode and Effect Analysis (FMEA): Studi Kasus di Industri Mie Kuning di Kota Padang
DOI:
https://doi.org/10.22441/pasti.2024.v18i1.010Kata Kunci:
Noodles, Statistical Quality Control (SQC), Seven tools, Failure Mode and Effect Analysis (FMEA), 5W 1HAbstrak
Diidentifikasi kecacatan pada produk salah satu industri mie kuning di Kota Padang, seperti mie hancur/patah, tekstur kurang keras, dan warna pucat. Perusahaan menetapkan toleransi 4% untuk produk cacat, namun praktiknya melebihi toleransi dengan rata-rata 4,10%. Diidentifikasi akar penyebab permasalahan kecacatan yang terjadi pada produk serta diberikan solusi untuk mengurangi kecacatan produk dengan menggunakan metode Statictical Quality Control (SQC) diintegrasikan dengan Failure Mode and Effect Analysis (FMEA) dan metode 5W+1H (What, Where, Why, Who, When, How). Perhitungan metode SQC menunjukkan kecacatan prioritas yaitu, mie hancur/patah (44,3%) dan tekstur mie kurang keras (37,9%) dengan persentase kumulatif (82,2%) memenuhi aturan 80/20 pareto. Prioritas perbaikan penyebab kecacatan berdasarkan nilai RPN pada FMEA pada cacat mie hancur/patah adalah campuran adonan terlalu pera/kering (240), operator tidak teliti dalam pengirisan lembaran adonan menjadi untaian mie menggunakan slitter yang terletak pada roller press (168) dan roll slitter yang kurang tajam (140). Pada cacat tekstur mie kurang keras prioritas perbaikan yang perlu dilakukan adalah kesalahan mengatur temperatur mixer saat membuat adonan mie (192), umur tepung terigu yang digunakan terlalu muda (144) dan suhu mesin oven yang tidak stabil (126). Metode 5W+1H menghasilkan usulan langkah perbaikan, mencakup apa usulan dan alasan perbaikan, pelaksana, waktu, tempat dan langkah-langkah perbaikan yang dilakukan.
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