Analisis Pengendalian Kualitas Daging Kepiting Rajungan dengan Pendekatan Seven Tools
DOI:
https://doi.org/10.31294/imtechno.v6i2.8359Keywords:
Seventools, 5W+1H, Kepiting RajunganAbstract
Miniplant, UMKM Roby Jaya is a seafood processing company that has quality control issues due to product defect levels. The purpose of this study is to identify the most common types of faults, investigate the causes, and suggest improvement measures to improve production quality. The Seven Tools technique was employed in this study, which included check sheets, flowcharts, pareto diagrams, histograms, scatter diagrams, control charts, and fishbone diagrams, while the 5W + 1H concept was used to develop improvement proposals. The investigation revealed that the most common forms of flaws were broken meat (72.31%) and unclean meat (27.69%), with humans, the environment, materials, and production procedures serving as the primary causes. To improve product quality, the organization should raise employee labor effectiveness, optimize the production process, and conduct periodic evaluations.
References
Antony, J., McDermott, O., & Sony, M. (2021). Revisiting Ishikawa’s original seven basic tools of quality control: a global study and some new insights. IEEE Transactions on Engineering Management, 70(11), 4005–4020.
Burhanudin, A., & Cahyana, A. S. (2024). Reducing Production Defects in Indonesian Furniture Using Seven Tools and 5W+ 1H. Indonesian Journal of Innovation Studies, 25(4), 10–21070.
Clerides, S. K. (2002). Book value: intertemporal pricing and quality discrimination in the US market for books. International Journal of Industrial Organization, 20(10), 1385–1408.
Coccia, M. (2018). The Fishbone diagram to identify, systematize and analyze the sources of general purpose Technologies. Journal of Social and Administrative Sciences, 4(4), 291–303.
Dewangga, A., & Suseno, S. (2022). Analisa Pengendalian Kualitas Produksi Plywood Menggunakan Metode Seven Tools, Failure Mode And Effect Analysis (FMEA), Dan TRIZ. Jurnal Teknologi Dan Manajemen Industri Terapan, 1(3), 243–253.
Feigenbaum, A. V. (1991). Total quality control. New York, 12.
Gaspersz, V. (2017). Metode analisis untuk peningkatan kualitas.
Halizah, Z. N., & Sumarna, A. D. (2023). The Quality Control Using Seven Tools Method For Defect Product On Scanner Production. Jurnal Akunida, 9(1), 25–36.
Keke, Y., Putrianto, V., Azzuhri, M. B., & Perwitasari, E. P. (2023). An Analysis of Quality Control on Defective Products at PT. Signore. KnE Social Sciences, 827–841.
Mathur, S., Antony, J., McDermott, O., & Lizarelli, F. (2022). An empirical study into the use of 7 quality control tools in higher.
McDermott, O., Antony, J., Sony, M., Fernandes, M. M., Koul, R., & Doulatabadi, M. (2023). The use and application of the 7 new quality control tools in the manufacturing sector: a global study. The TQM Journal, 35(8), 2621–2639.
Mitra, A. (2016). Fundamentals of quality control and improvement. John Wiley & Sons.
Neyestani, B. (2017). Seven basic tools of quality control: The appropriate techniques for solving quality problems in the organizations. Available at SSRN 2955721.
Nugraha, R., Suwarno, A., & Rahardjo, S. B. (2022). Pengendalian Kualitas UMKM Bagus Bakery dengan Menggunakan Metode Seven Tools. Jurnal Teknik Industri, 3(1), 59–65.
Pramudita, D. T., Gunawan, N. F., Ningsih, M. C., & Adilah, R. (2022). Determinasi Kepuasan Pelanggan Dan Loyalitas Pelanggan: Harga Dan Kualitas Produk (Literature Review Manajemen Pemasaran). Jurnal Manajemen Pendidikan Dan Ilmu Sosial, 3(1), 424–436.
Riyanto, O. A. W. (2015). Implementasi metode quality control circle untuk menurunkan tingkat cacat pada produk alloy wheel. JEMIS (Journal of Engineering & Management in Industrial System), 3(2).
Wardana, A. D., & Mahbubah, N. (2022). Integrating Seven Tools and Kaizen Approach in Evaluating Defects on Tofu Production Process. Jurnal E-Komtek (Elektro-Komputer-Teknik), 6(1), 101–113.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Moh Ririn Rosyidi, Nailul Izzah (Author)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
