CD Skripsi

Pengendalian Kualitas Kopi Sangrai Pada Koperasi Xyz Dengan Metode Six Sigma

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This research aims to examine the quality control of roasted coffee in one of the businesses engaged in coffee processing, namely Koperasi XYZ. Controlling the quality of roasted coffee uses the six sigma method which includes define, measure, analyze, improve and control. Through the define stage using the SIPOC diagram, it is known that defects in roasted coffee production occur during the roasting process. After carrying out calculations at the measure stage, it was found that the defect rate was 7.9% with color defects as the largest type of defect 5.2%. So that the analysis is carried out and it is known that the most critical type of defect is color defects. The causes of color defects include 4 factors, material factors, method factors, human factors and machine factors. Improve each factor using the 5W+1H method. Improving material factors by specifying the size of green beans and harvesting coffee cherries during red picking. Repair machine factors by improving machine performance by technicians and carrying out routine machine maintenance. These two factors are the biggest factors that cause defects in roasted coffee. Control is carried out for each factor using the check sheet work tool.

Keywords: Koperasi XYZ, coffee defect, quality control, six sigma, DMAIC

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113193

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113193

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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