ANALISIS PENGENDALIAN KUALITAS PADA PRODUK MIE INSTAN DENGAN METODE PETA KENDALI-P DI PT INDOFOOD CBP SUKSES MAKMUR TBK

So, Stefanie (2022) ANALISIS PENGENDALIAN KUALITAS PADA PRODUK MIE INSTAN DENGAN METODE PETA KENDALI-P DI PT INDOFOOD CBP SUKSES MAKMUR TBK. Working Paper. Perpustakaan Universitas Katolik Musi Charitas, Palembang. (Submitted)

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Abstract

To attract the attention of consumers, companies are required to always improve the quality of processes and products. Likewise for the instant noodle production section at PT Indofood CBP Sukses Makmur Tbk. there are problems in the instant noodle production section related to the products produced, namely there are always products that do not meet predetermined standards or defective products. Defective products in this case are instant noodles that are charred, broken, dirty and ex-steam. Thus, measuring the performance of the noodle-making process was carried out in order to find the root causes of the problem using the p-control chart, Pareto diagram, fishbone diagram, 5W+1H analysis and standardization. The calculation of the p-control chart shows that of the 48 data taken in the process, there are still 26 data that have not been controlled. This is because the data is outside the control chart of the control chart. Therefore, standardization and work instructions are made for each problem so that the problem can be controlled properly. Keywords: Quality, P-Control Map, Defective Products, Standardization

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