Quality control analysis of chiffon cake pandan in Holland Bakery

Abstract

The advancement of business development affects economic competition. Companies with strong competitive advantages must compete with other companies in the same field. One way to compete with the same competitors is to favor the quality of the products produced. Holland Bakery is one of the cake and bread manufacturers. Holland Bakery continues to strive to produce quality products, but there is still damage that exceeds the standard limit by 2.13% in 2022 with the standard limit set, which is 2%. One way to do quality control is to use the Statistical Quality Control (SQC) method. This study aims to analyze the quality of one of Holland Bakery's products, namely Chiffon Cake Pandan Sponge Cake, which is still within the tolerance limit or not, and what types of damage occur most often. This research was conducted from September 21 - October 20, 2023, with the results obtained that the level of damage is still within the tolerance limit. However, there is still damage exceeding the UCL line on the 10th day of production by 10% due to burning, the 19th day by 6.67% due to non-standard shape, the 23rd day by 11.11% due to burning, and the 29th day by 10% due to burning. The most dominant damage is due to burning as many as 16 pieces. Then, the cause-and-effect diagram shows that damage factors occur due to humans (man), environment (environment), and methods (method). Improvements from various aspects such as humans, environment, and methods can be made to minimize damage so that quality is always maintained. It is expected that Holland Bakery can review the production method of Chiffon Cake Pandan, monitor the condition of workers, and add air ventilation in the production room.