@phdthesis{digilib72170,
           month = {June},
           title = {PENINGKATAN KUALITAS PRODUK ROLADE BERSERTIFIKAT HALAL MELALUI ANALISIS RISIKO DENGAN METODE FAILURE MODE AND EFFECTS ANALYSIS (FMEA) (STUDI KASUS: PT. XYZ)},
          school = {UIN SUNAN KALIJAGA YOGYAKARTA},
          author = {NIM.: 21106060054 Sulthan Fadhil Jamaludin},
            year = {2025},
            note = {Ir. Khusna Dwijayanti, S.T., M.Eng., Ph.D, ASEAN Eng.},
        keywords = {Fishbone, FMEA, Halal, Kualitas, Mitigasi, Risiko},
             url = {https://digilib.uin-suka.ac.id/id/eprint/72170/},
        abstract = {PT. XYZ is a halal food industry company with processed meat. The company has a problem with
rolade products, because the level of defects is the highest compared to other products. Defective
rolade products reached 34,177.15 kg during the period September 2024 - February 2025. In
defective rolade products, contamination was found. This contamination can affect the halal status
of rolade products. One of the main factors that must be considered to prevent contamination is the
implementation of Good Manufacturing Practices (GMP). The purpose of this study was to
determine the causes of defects in rolade products, the risk of defects with a high RPN score, provide
recommendations for improvement to reduce the level of defects, and improve the quality of halal
food. The FMEA method in this study serves to identify all possible failures in each type of rolade
product defect. This study also uses a fishbone diagram to identify the causes of defects in rolade
products. The results of the FMEA calculation showed that there were three risks of failure based on
the highest RPN, namely not selecting meat carefully which caused color contamination with an
RPN of 244.30, not removing air bubbles before rolling the roulade with an RPN of 236.10, and not
monitoring the consistency of the fire during the cooking process of the dadaran with an RPN of
226.51. Recommendations for improvement to reduce the level of defects in roulade products are to
provide training to operators and quality control staff on how to recognize parts of the meat that
must be removed, flatten and press the roulade dough slowly from the middle to the ends to remove
air before rolling, and establish a procedure for periodically checking the visual fire every 2-3
minutes by the operator during the cooking process of the dadaran.}
}