Implementation of Statistical Quality Control (SQC) As a Quality Damage Control for Crepes Products in the Indonesian Food Industry

Abstract

Abstract Snacks like crepes are fragile and have a dry texture. This study aims to identify the root causes of defective products, examine how SQC procedures were applied, decide how to reduce the number of defective products, and take efforts to raise product quality. Data collection is the first step in the research procedure, then comes data processing. The SQC method consists of check sheets, histograms, Pareto diagrams, p-control charts, and fishbone charts. Pareto diagrams were used to assess the results of the crepes product quality, which included flaky tip, size, and crushed flaws. The numbers reported on the check sheet for each defect were 156, 99, and 37 units, respectively. The fishbone diagram displays the factors that contribute to defects, including people, machines, materials, methods, and the environment. The upper control limit is 0.523, the lower control limit is 0.126, and the centre line of the p-control chart is 0.324. Because of fluctuations outside the control region, it may be inferred from this research that the production process for crepe products is not under control. Offering workers on-the-job training to equalize skill levels is one of the strategies to reduce product damage.