Implementation of Statistical Process Control Method and Root Cause Analysis on Quality of Bitter Tannin Tea Tin

Abstract

The purpose of this study was to determine the quality control of tannin content of Bitter Liquid Tea (TCP). This study methodology is quantitative method with statistical process control method and root cause analysis approach. Based on the calculation and analysis of the control chart - p it can be seen that the tannery content of bitter liquid tea (TCP) in a state of uncontrollable. This can be demonstrated by the existence of data points outside the control limit (out of control) on the control chart-p and the point fluctuates very high and irregular, so it can be concluded that the process in a state of uncontrollable. Based on the results of analysis by using root cause analysis showed that the cause of variation in tannin content is the duration of brewing and the amount of dry tea. This result can be used by XYZ Company to assist in improving the quality of tannin in bitter liquid tea, so indirectly the quality of the product also increases. To increase knowledge about Statistical Process Control and Root Cause Analysis method application to improve product quality. This research is a direct implementation to the tea company, so that in accordance with the problems and applicative in providing solutions. The existence of new methods for the company in improving the quality of its tea products.