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Quality Control Analysis to Achieve Product Quality Standards for Butter Cookies at PT. XYZ. / Muhammad Abdurrahman Raihan Suhendar

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Quality Control Analysis to Achieve Product Quality Standards for Butter Cookies at PT. XYZ. / Muhammad Abdurrahman Raihan Suhendar

Pengarang
Suhendar, Muhammad Abdurrahman Raihan Kusnandar, Feri (Pembimbing I)
Jenis bahan
Skripsi
Edisi
-
Penerbitan
Bogor : IPB University, 2022
Deskripsi fisik
xv, 55 halaman : Ilustrasi ; 29 cm.
Bahasa
-
ISBN / ISSN / ISMN
-
Subjek
Teknologi Pertanian-- Ilmu Pangan Food Technology-- Butter cookies-- 2022-- Bogor - Jawa Barat
Abstrak
Quality control analysis to achieve butter cookies standards at PT XYZ. This is done to find out the overall quality control process starting from the process of receiving raw materials, the production process, and the packaging process. Then from the conditions that do not match the parameters, then an analysis was carried out to determine the quality of the root of the problem. The analysis was carried out using a statistical quality control approach. The results showed a non-conformance in the production process into clean crumb cookies and dirty crumb cookies. In the process, it was divided into crumbs for each type of dough. In BP and SS cookies, the most common type of nonconformance occurred was chipped/cracked cookies, and in VR, HM, and CC cookies, the most common type of non-conformance was small-sized cookies. To find out whether the non-conformance that occured in the production process was controlled or not, the number of non-conformance product for 13 weeks was analyzed using a control chart, an
Catatan
Skripsi (Sarjana). -- IPB University, 2022
Akses online
http://repository.ipb.ac.id/handle/123456789/112390
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