IDENTIFIKASI BAD PACKED "SAJIKU" TEPUNG BUMBU DI PT AJINOMOTO INDONESIA, MOJOKERTO, JAWA TIMUR (MAGANG)

DIYAN WAHYU AMALIYA, Ratih Hardiyanti, S.T.P,. M.Eng.

2020 | Tugas Akhir | D3 AGROINDUSTRI

Sajiku tepung bumbu merupakan salah satu produk PT Ajinomoto Indonesia dengan produksi sekitar 62.893 kilogram per harinya. Jumlah bad packed pada proses packing dan innering mencapai 297 kilogram tiap harinya (0,41 persen dari jumlah produksi). Bad Packed adalah suatu kecacatan produk dengan kondisi kemasan dan berat produk yang tidak sesuai dengan standar. Jenis-jenis bad packed Sajiku tepung bumbu, yaitu berat under spesification, berat upper spesification, wrinkle, scatter, porforasi, expired date, dan bocor atau sobek. Data diolah menggunakan check sheet, diagram pareto, diagram ishikawa, dan metode 5 why's. Check sheet digunakan untuk mengumpulkan data yang akan digunakan. Diagram pareto digunakan untuk mengetahui persentase jumlah bad packed paling tinggi. Setelah itu, faktor-faktor penyebab bad packed dianalisis menggunakan diagram ishikawa dan metode 5 why's. Berdasarkan diagram pareto dapat disimpulkan bahwa masalah utama yaitu pada bad packed jenis berat under specification. Faktor-faktor yang menyebabkan bad packed jenis berat under spesification yaitu manusia dan mesin. Rekomendasi yang diberikan terhadap akar permasalahan operator mendorong mobile hopper dengan berat sekitar 125 kilogram secara manual, yaitu dilakukan penambahan operator. Rekomendasi yang diberikan terhadap operator yang tidak mengecek berat produk secara berkala sesuai dengan pedoman, yaitu dilakukan penambahan line pada proses killing egg terigu. Rekomendasi yang diberikan terhadap permasalahan measuring cup berputar pada saat packing berlangsung, yaitu melakukan pengecekan posisi measuring cup setiap pergantian proses pengemasan dengan berat produk yang berbeda.

Sajiku seasoning flour is one of PT Ajinomoto Indonesia's products with a production of around 62,893 kilograms per day. The amount of bad packed in the packing and packaging process reached 297 kilograms per day (0.41 percent of the total production). Bad Packed is a product defect with condition packaging and product weight that are not in accordance with the standard by the. Types of bad packed Sajiku seasoning flour were under specification weight, upper specification weight, wrinkle, scatter, porforasi, expired date, and leak or tear. The data processed using check sheets, pareto diagrams, ishikawa diagrams, and the 5 why's methods. Check sheets used to collect data that would be used. Pareto diagram used to find the highest percentage of bad packed. After that, the causes of bad packed were analyzed using Ishikawa diagram and 5 why's methode. Base on data processed with Pareto diagrams it could be conclude that the main problem was under spesification weight. The factors that cause bad packed type under specification weight were human and machine. Recommendations given to operators who did not check the product weight regularly in accordance with the guidelines, was adding lines to the process of killing egg flour. The recommendation given to the problem of measuring the rotating cup during packing takes place, was checking the position of the measuring cup each time the packaging process changes with different product weights.

Kata Kunci : Bad packed, check sheet, ishikawa, pareto, 5 Why's