Analysis of Quality Control of Instant Mie Products Using C-Chart Methods (PT XYZ)

11Ayu Endah Wahyuni, 2Anna Noor Fadillaah, 3Arief Rahmana

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Abstract:

This study looked at instant noodle products with bag-noodle and cup noodle types at PT XYZ. Both products address a fairly high defect rate based on company standardization, including: the shape and structure of the product. This resulted in not achieving production targets. Therefore, supervision of the production process is very necessary to minimize the number of defective products. The C-Chart method is a solution to determine the level of product damage in the production process. Thus, the purpose of this study is to provide information about product quality based on the level of damage, so that the production process can run effectively and efficiently.

Keywords:

Quality, Reject, Noodles, C-Chart

Paper Details
Month2
Year2020
Volume24
IssueIssue 2
Pages2804-2807