Analysis of Quality Control using Statistical Process Control (SPC) in Bread Production

Tika Endah Lestari(1*), Nabila Soraya Rahmat(2),

(1) Sampoerna University, Jakarta
(2) Sampoerna University, Jakarta
(*) Corresponding Author




DOI: https://doi.org/10.26858/ijfs.v4i2.7637

Abstract


In this research, the writer does analyze quality control of bread using attributes P-chart to meet in quality control statistics. The population of this study was all types of bread produced by Roti Sari Wangi as many as eight types of bread with a production capacity of 1,600 packs per day. The sampling technique in this study was a withdrawal of bread type samples based on judgment sampling and random sampling when Roti Sari Wangi produced eight types of bread the writers only took four types of bread products. From the test normality using SPSS, we can conclude that these four kinds of bread are still in the standard limit of a company. However, the total costs for defect of four kinds of bread are IDR 4,302,000. This is the high number for the small company like the writer observed.


Keywords


Statistical Quality Control, Control Chart, P-chart, Bread production

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References


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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.



Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.