<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG)"^^ . "UKM Radja Bakery is one of the companies that produce bread where it is known\r\nthat there are products that have defects which result in products that cannot be\r\nsold and must be reworked, this will increase costs for the production process. It is\r\nknown that the largest percentage of defects reached 25.83% which exceeded the\r\ntolerance limit for defects in the company. To reduce disability and prevent the\r\nrecurrence of disability, the 8D method is used, which is a method using 8 stages.\r\nwhich begins with the formation of a team to discuss or identify problems that\r\noccur in the company. A fishbone diagram or commonly called a fishbone\r\ndiagram is one of the analyzes used to look for causes and effects of problems that\r\nexist in UKM Radja Bakery. Factors that cause disability are analyzed at the Root\r\nCause Analysis stage by using a cause-and-effect diagram and FMEA. The\r\nproblem that often occurs in UKM Radja Bakery is the number of defective\r\nproducts. The types of defects in UKM Radja Bakery are scorched defects, defects\r\nwithout filling, dented defects, over-inflated defects, and open packaging defects.\r\nBased on the research that has been done. The causes of scorching defects at the\r\ncompany are the soup that is not paid enough attention to, the timer that does not\r\nexist, and the flame that is not stable. The reason for missing fillings is that the\r\nemployees forgot to put the bread fillings and the employees were not careful\r\nenough to miss some of the bread. The cause of defects in open packaging is a\r\nseal machine that is not hot enough. The causes of the defects of overly risen\r\nbread are too long development time, too much yeast dosage and due to lack of\r\ntraining for new employees. The cause of the Dengue defect is the poor\r\narrangement of the pans and the employees who are careful when arranging the\r\npans. Of the causal factors above, the proposed improvements to defective\r\nproducts include: 1) Burnt defects by providing socialization related to company\r\nsoup regarding temperature and standard time when the oven is installed, setting a\r\ntimer in carrying out maintenance, inspecting the oven periodically and ensuring\r\nthat the fire burns stably. 2) There is no stuffing defect by inspecting the bread\r\nfilling before the steaming process. 3) Defects on open packaging by carrying out\r\nmaintenance and inspection of the sealing machine and making sure the sealing\r\nmachine is hot before use. 4) Overexpansion of defects by determining the right\r\nmeasuring cup and determining the right development and evaporation time and\r\nproviding training to each new employee. 5) Defect dented by changing the order\r\nof the pans during the cooling process"^^ . "2023-05-31" . . . . "UIN SUNAN KALIJAGA YOGYAKARTA"^^ . . . "FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA"^^ . . . . . . . . . "NIM.: 18106060050"^^ . "Arifa Angraini"^^ . "NIM.: 18106060050 Arifa Angraini"^^ . . . . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Text)"^^ . . . . . "18106060050_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf"^^ . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Text)"^^ . . . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "lightbox.jpg"^^ . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "preview.jpg"^^ . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "medium.jpg"^^ . . . "ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG) (Other)"^^ . . . . . . "small.jpg"^^ . . 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