STUDI KECACATAN PRODUK SOSIS OKEY MENGGUNAKAN SEVEN TOOLS DI FOOD DIVISION UNIT NGORO, PT CHAROEN POKPHAND INDONESIA, MOJOKERTO, JAWA TIMUR (MAGANG)
YASHINTA AYU RIZKY, Dr. Jumeri M. Wikarta, S.T.P., M.Si.
2020 | Tugas Akhir | D3 AGROINDUSTRIPT Charoen Pokphand Indonesia Food Division unit Ngoro, Mojokerto merupakan industri pengolahan makanan berbahan baku ayam. Selama periode magang penulis ditempatkan di Quality Control (QC) line produksi sausage bagian packing yang bertugas mengawasi proses produksi dan memastikan produk aman untuk didistribusikan. Temuan lapangan di bagian packing yaitu kecacatan produk sosis ayam merek Okey kemasan 500 gram setelah pengemasan vakum dan sebelum dibekukan di dalam mesin Individual Quick Freezing (IQF). Kerusakan pada produk setelah dikemas dan sebelum dibekukan sangat mungkin terjadi yang akan berpengaruh pada kualitas produk dan menurunkan kepercayaan konsumen. Oleh karena itu, perlu adanya pengendalian mutu agar kecacatan yang muncul dapat dievaluasi dan diselesaikan menggunakan seven tools berupa check sheet, Stratifikasi, Histogram, scatter diagram, control chart, Diagram Pareto, dan Diagram Ishikawa. Hasil menunjukan terdapat lima jenis kecacatan yaitu lepas vakum, kontaminasi, ukuran tidak sesuai, produk pecah, dan tatanan tidak rapi. Jenis kecacatan yang paling dominan yaitu lepas vakum dengan persentase 3,40% yang dipengaruhi oleh faktor mesin yang butuh perawatan lebih intensif dan efektif, pengecekan setting mesin yang tidak berkala, serta faktor manusia yang kurang teliti. Tindakan perbaikannya yaitu melakukan pelatihan kepada pekerja secara rutin, perawatan dan pengecekan secara intensif berkala.
PT Charoen Pokphand Indonesia Food Division unit Ngoro, Mojokerto is a food processing industry made from chicken. During the internship period, the writer was placed in the Quality Control (QC) production line of sausage, the packing section, in charge of overseeing the production process and ensuring products are safe for distribution. Field findings in the packing section were defects in the 500 gram Okey brand of chicken sausage after vacuum packaging and before being frozen in the Individual Quick Freezing (IQF) machine.. Damage to the product after it is packaged and before it is frozen is very likely to occur which will affect the quality of the product and reduce consumer confidence. Therefore, it is necessary to have quality control so that defects that appear can be evaluated and resolved using seven tools with the form of a check sheet, stratification, histogram, scatter diagram, control chart, Pareto diagram, and Ishikawa diagram. The results showed that there were five types of defects, namely vacuum release, contamination, unsuitable size, broken product, and untidy arrangement. The most dominant type of defect is vacuum release with a percentage of 3.40% which is influenced by machine factors that need more intensive and effective maintenance, checking machine settings that are not periodic, and human factors that are less precise. The corrective action is to conduct routine training for workers, maintenance and regular intensive checks.
Kata Kunci : Kecacatan, PT Charoen Pokphand Indonesia, Seven tools, dan Sosis
