ANALISIS PENGENDALIAN MUTU PRODUK GULA SEMUT DI UD KALI MENGAJI KECAMATAN CILONGOK KABUPATEN BANYUMAS

QONITA, SITI MAZIDATUL (2020) ANALISIS PENGENDALIAN MUTU PRODUK GULA SEMUT DI UD KALI MENGAJI KECAMATAN CILONGOK KABUPATEN BANYUMAS. S1 thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

The research aims to analyze the quality control implementation of gula semut product, powdered-form of brown sugar, in UD. Kali Mengaji, to analyze the type of failure in gula semut produced by UD. Kali Mengaji, to identify the factors causing the frequent failure of gula semut in UD. Kali Mengaji, and to identify the efforts conducted to decrease the level of failure in gula semut product of UD. Kali Mengaji. The research was conducted in UD. Kali Mengaji through descriptive analysis method. The obtained data consist of primary and secondary data. The data were collected through direct observation, interviews, and documentation analysis. The respondents were determined purposively. The used instruments were Statistical Quality Control (SQC) analysis such as check sheet and fishbone diagram. The research result shows that the quality control implementation of gula semut is conducted starting from raw material control, production process control, to product control, which is adjusted to the quality standard determined by UD. Kali Mengaji. Types of gula semut failure in UD. Kali Mengaji are krikilan basah (gula semut having mesh size of 14) and krikilan kering (gula semut having mesh of 16) as well as the presence of foreign objects or metal. The most frequent gula semut failure is caused by krikilan kering. The factors causing krikilan kering are the effect of materials, methods, human, machine, and environment. The efforts conducted to reduce the failure level are: 1) tightening the raw material quality (wet gula semut) entering to the factory and reactivating the ICS (Internal Control System) to give instructions to suppliers related to procedure-based production of gula semut, 2) determining the process standard from the beginning to the end of baking process and adding new work division (quality control), 3) briefing from the head of production and giving regular work training to all staffs as well as giving reward and punishment, 4) always keep the sieving equipment clean, do it according to the sieving SOP, always have spare parts and routinely do checking as well as make sure gula semut leveling does not close to baking sheet wall, 5) storage using pallets.

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