PENGENDALIAN KUALITAS PRODUKSI YOGHURT PADA CV BRAWIJAYA DAIRY INDUSTRY BATU MALANG
| Main Author: | Suprapto, Suprapto |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/44132/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/44132/2/BAB%20I.pdf http://eprints.umm.ac.id/44132/3/BAB%20II.pdf http://eprints.umm.ac.id/44132/4/BAB%20III.pdf http://eprints.umm.ac.id/44132/5/BAB%20IV.pdf http://eprints.umm.ac.id/44132/6/BAB%20V.pdf http://eprints.umm.ac.id/44132/7/LAMPIRAN.pdf http://eprints.umm.ac.id/44132/ |
Daftar Isi:
- CV Brawijaya Dairy Industry is a company engaged in the processed milk industry that produces yogurt products and mozzarella cheese. The purpose of this study was to determine the quality control and analyze the type of damage, the factors that cause damage and the improvements made to the damage of yogurt products in CV Brawijaya Dairy Industry. This type of research is a qualitative descriptive approach using pareto diagram analysis tools and fishbone diagrams with samples of defective yogurt products in CV Brawijaya Dairy Industry. Based on the results of this study indicate that there are three forms of quality control carried out in the company, the results of the Pareto Diagram analysis show that there are four types of damage to yogurt products from production, namely non-finished yogurt, yogurt with unpleasant taste, too long yogurt, and yogurt separates. The results of the Fishbone diagram analysis as a whole, the proposed corrective action that can be given about the cause and effect of the occurrence of damaged yogurt products based on the causal factors of production input with the 5M-1E concept. Damaged products due to employees, raw materials, equipment, processes, measurements, environment.