upaya perbaikan kualitas kerupuk udang tipe mild-b pada pt. indosigma surya corporation

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ID: 175551
2012
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Abstract
Perusahaan makanan adalah satu bisnis yang menghasilkan makanan untuk manusia. Salah satu bentuk makanan adalah kerupuk udang. Perusahaan makanan berkembang luas di Indonesia. Banyak perusahaan di dalam dan juga luar negeri aktif dalam hal ini. Konmpetisi membuat setiap perusahaan mencari cara untuk mampu berdiri. Tak terkecuali PT. INDOSIGMA SURYA CORP. Salah satu usaha PT. INDOSIGMA SURYA CORP untuk mampu bertahan sebagai satu industri makanan di Indonesia adalah tidak berhenti meningkatkan kualitas produk yang mana mereka hasilkan. Tetapi dalam proses produksi masih ditemukan produk cacat dan rework dalam jumlah tinggi. Sebagian besar produk rework terjadi pada jenis Mild B dari kerupuk udang karena Moisture Content level (MC) tidak sesuai standar. Laporan ini bertujuan untuk mencari dan meneliti penyebab Moisture Content level (MC) tidak sesuai dari standar sehingga didapatkan solusi untuk menyelesaikan masalah. Metoda yang digunakan dalam laporan ini adalah Sig Sigma dengan proses tahap adalah DMAIC (Define-Measure-Analyze-Improve-Control). Dari penerapan metoda dihasilkan perbaikan untuk PT. INDOSIGMA SURYA CORP untuk mengurangi sejumlah produk rework. Kata kunci : Sig Sigma, MC (Moisture Content), Kerupuk udang               Food Manufacturing is a business that produce food for human. One of forming food that is prawn crisply. Food manufacturing expand in Indonesia. A lot of good company own in and also abroad active in this. Tighten emulation make every company look for the way of in order to still able to stand up. Do not aside from PT. INDOSIGMA SURYA CORP. One of effort of PT. INDOSIGMA SURYA CORP in order to able to hold out as one of food industry in Indonesia is non-stoped to improve the quality of product which they yield. But from the production process remain to be found defect product and high rework. Mostly rework happened in type Mild B of  prawn crisply because Moisture Content level (MC) inappropriate from the standard. This report aim to to look for and analyse causes of the happening of Moisture Content level (MC) inappropriate from the standard so that the solution utilize to finish the problem. Method that used in this report is Sig Sigma with steps process is DMAIC (Define-Measure-Analyze-Improve-Control). From the applying method will be yielded a repair proposal for PT. INDOSIGMA SURYA CORP for lessening amount of product rework. Keyword : Sig Sigma, MC, Moisture Content, Prawn crisply
Reference Key
handayani2012j@tiupaya Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Naniek Utami Handayani;Puji Hastuti
Journal Journal of medical Internet research
Year 2012
DOI
10.12777/jati.3.1.35-43
URL
https://ejournal.undip.ac.id/index.php/jgti/article/view/1747
Keywords
industrial engineering management engineering

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