ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG)

Arifa Angraini, NIM.: 18106060050 (2023) ANALISIS KECACATAN PADA PRODUK ROTI DENGAN MENGGUNAKAN METODE EIGHT DISCIPLINES (8D) (STUDI KASUS: UKM RADJA BAKERY, KUPANG). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

UKM Radja Bakery is one of the companies that produce bread where it is known that there are products that have defects which result in products that cannot be sold and must be reworked, this will increase costs for the production process. It is known that the largest percentage of defects reached 25.83% which exceeded the tolerance limit for defects in the company. To reduce disability and prevent the recurrence of disability, the 8D method is used, which is a method using 8 stages. which begins with the formation of a team to discuss or identify problems that occur in the company. A fishbone diagram or commonly called a fishbone diagram is one of the analyzes used to look for causes and effects of problems that exist in UKM Radja Bakery. Factors that cause disability are analyzed at the Root Cause Analysis stage by using a cause-and-effect diagram and FMEA. The problem that often occurs in UKM Radja Bakery is the number of defective products. The types of defects in UKM Radja Bakery are scorched defects, defects without filling, dented defects, over-inflated defects, and open packaging defects. Based on the research that has been done. The causes of scorching defects at the company are the soup that is not paid enough attention to, the timer that does not exist, and the flame that is not stable. The reason for missing fillings is that the employees forgot to put the bread fillings and the employees were not careful enough to miss some of the bread. The cause of defects in open packaging is a seal machine that is not hot enough. The causes of the defects of overly risen bread are too long development time, too much yeast dosage and due to lack of training for new employees. The cause of the Dengue defect is the poor arrangement of the pans and the employees who are careful when arranging the pans. Of the causal factors above, the proposed improvements to defective products include: 1) Burnt defects by providing socialization related to company soup regarding temperature and standard time when the oven is installed, setting a timer in carrying out maintenance, inspecting the oven periodically and ensuring that the fire burns stably. 2) There is no stuffing defect by inspecting the bread filling before the steaming process. 3) Defects on open packaging by carrying out maintenance and inspection of the sealing machine and making sure the sealing machine is hot before use. 4) Overexpansion of defects by determining the right measuring cup and determining the right development and evaporation time and providing training to each new employee. 5) Defect dented by changing the order of the pans during the cooling process

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