PENGENDALIAN KUALITAS PRODUK PADA PERUSAHAAN ROTI BANDUNG DOA IBU DI DESA MATA AIR KABUPATEN KUPANG

Abstract

This research aims to To find out and explain the control of Roti Bandung Doa Ibu in Mata Air Village, Kupang District and  to find out and explain the factors that cause defects in bread production and how to minimize product defects in Roti Bandung Doa Ibu in Mata Air Village, Kupang District. This research focuses on quality control, starting from input (which includes raw materials, labor and equipment), process and output. To achieve this goal, data collection was carried out. The types of data used in this research are qualitative data and quantitative data. Data collection techniques use interview, observation and documentation techniques. The data analysis technique used is an analysis technique using Pareto diagrams and cause-and-effect diagrams (fishbone). The research results show that the amount of bread production has decreased quite significantly every month. The results of the research also show that there are four (4) factors causing defects in bread production, namely 35 slices of bread not rising, 32 slices of bread not being the right size, 17 slices of bread being burnt and filling coming out of 10 slices of bread. Based on the results of the Pareto diagram analysis, the type of defect that does not expand is ranked first in quality control with a percentage of 37%. From the results of the analysis using a cause-and-effect diagram (fishbone), it shows that the factors causing defects in bread products are human, environmental, quipment, which includes raw materials and method factors. Therefore, to reduce product defects, it is necessary to take corrective action for the factory based on the size of the costs incurred and urgent repairs.