PENGENDALIAN KUALITAS PRODUK ROTI PADA QUEEN ROTI LILIBA KOTA KUPANG

Abstract

The problem in this research is how to control quality bakery products and what factors cause defects in brown bread products bakery company Liliba Queen Bread. The aim of this research is to analyze quality control of bakery products to determine the factors causing the product defects and how to reduce defective products at Queen Roti Liliba in Kupang City. The types of data used in research are qualitative and quantitative.The analytical method used in this research is the Pareto diagram and Fishbone. The results of this research indicate that controlling the quality of bread Queen Roti Liliba has not monitored product quality maximally. This can be seen from product defects in the month In March there are 2 types of damage, namely charred or inappropriate color and not expanding or crumbling. Based on the results of this research, the factors that cause The causes of losses are people, raw materials, methods and machines. Method reducing defective products is by recommending improvements for the company based on the size of the costs incurred and the actual repairs urge.