ANALISIS KAPABILITAS PROSES PRODUKSI KRIMER KENTAL MANIS MEREK X PERIODE 2021 DENGAN STATISTIK MULTIVARIAT PADA PT ABCDE

Abstract

Abstrak

PT ABCDE merupakan perusahaan yang bergerak di bidang industri manufaktur pangan dan berfokus menghasilkan berbagai olahan produk susu. Produk yang dihasilkan salah satunya adalah Krimer Kental Manis. Proses produksi Krimer Kental Manis secara garis besar terdiri dari pencampuran, penyaringan, homogenisasi, pasteurisasi, flash cooling, dan pengemasan. Sedangkan, parameter utama dalam mengukur kualitas produk Krimer Kental Manis adalah Total Solid, Fat, dan Protein. Dari data komposisi Krimer Kental Manis X tahun 2021 dengan masing-masing sampel berjumlah 515 unit terdapat 110 sampel Total Solid, 5 sampel Fat, dan 2 sampel Protein berada di bawah spesifikasi. Dengan tujuan penelitian untuk menganalisis pergeseran proses kualitas, menentukan nilai kapabilitas proses produksi, dan menganalisis penyebab, serta memberikan rekomendasi perbaikan dilakukanlah pengendalian kualitas menggunakan metode statistik multivariat dengan ketiga komposisi utama. Peta kendali yang digunakan adalah Generalized Variance dan T 2Hotelling. Penyebabnya kemudian dianalisis menggunakan diagram fishbone dan metode failure mode effect analysis. Kemudian, diberikan rekomendasi perbaikan berupa perbaikan mesin secara berkala, pemasangan tanda pada alat penuang material, dan memberikan pelatihan, jam istirahat yang cukup, sistem reward and punishment, dan safety briefing pada operator.

Kata kunci: Statistik multivariat; generalized variance; T2Hotelling; pengendalian kualitas; fishbone; FMEA

Abstract [Title: Capability Analysis of the Production Process of Sweetened Condensed Cream X Production Process for 2021 with Multivariate Statistics at PT ABCDE] PT ABCDE is a company engaged in the food manufacturing industry and focuses on producing various dairy products. One of the products produced is Sweet Condensed Creamer. The production process of Sweet Condensed Cream basically consists of mixing, filtering, homogenizing, pasteurizing, flash cooling, and packaging. Meanwhile, the main parameters in measuring the product quality of Sweet Condensed Creamer are Total Solid, Fat, and Protein. From the composition data for Sweet Condensed Creamer X in 2021 with 515 units of each sample, there are 110 samples of Total Solid, 5 samples of Fat, and 2 samples of Protein which are below specifications. With the aim of research to analyze the quality process shift, determine the value of the production process capability, and analyze the causes, as well as provide recommendations for improvement, quality control is carried out using multivariate statistical methods with three main compositions. The control chart used is Generalized Variance and T2Hotelling. The causes are then analyzed using a fishbone diagram and the failure mode effect analysis method. Then, recommendations for improvement are given which are to do regular machine repairs, installation of signs on material pouring tools, and providing training, adequate rest hours, reward and punishment systems, and safety briefings for operators.

Keywords: Multivariate statistics; generalized variance; T2Hotelling; quality control; fishbone; FMEA