Quality Control of Kinasih Bread Products Using Statistical Quality Control and Failure Mode and Effect Analysis Methods

Abstract

Roti Kinasih UMKM is a business that focuses on the culinary sector by producing various types of bread. The business process carried out at this UMKM is a Make to Order system where products are made after receiving orders from customers. One problem that often arises is the inability to control product quality. Having defective products has a big impact on MSMEs because the costs incurred increase. Based on the existing problems, the Statistical Quality Control and Failure Mode And Effect Analysis methods were chosen to determine the factors causing product defects in UMKM Roti Kinasih. The aim of this research is to determine the level of defects in Kinasih bread products and carry out quality control measures using statistical methods. After processing and analyzing the data, it was found that the burnt bread defect and the sinking bread defect were said to be in an uncontrolled condition and needed recommendations for improvement. The highest RPN value for the burnt bread defect was 245 with the overtime baking failure mode, while the RPN value for the sinking bread defect was 175 with the too cold room temperature failure mode.