Implementation of Statistical Quality Control to Reduce Defects in Mabell Nugget Products (Case Study at PT. Petra Sejahtera Abadi)

Abstract

Abstract Food and beverage industry is one of the five priority industrial sectors in the implementation of Industry 4.0 program. According to data from the ministry of industry throughout 2018, the food and beverage industry is able to grow by 7.91 percent or exceed national economic growth at 5.17 percent. PT. Petra Sejahtera Abadi is a company engaged in producing processed foods made from chicken and beef with freezing processes such as; sausage, smoke beef, spicy chick, spicy wings, nugget, rollade, and cornade beef. Data on the number of defects per year of nugget products from PT. Petra Sejahtera Abadi for the period of 2015 were 23, 453 disabled, in 2016 as many as 21, 876 disabled, in 2017 as many as 20, 987 disabled. Based on the description above, the goal to be achieved in this study is to determine the Statistical Quality Control (SQC) method with control chart techniques and cause and effect diagrams applied by the company in controlling quality to minimize failed products. The results of the SQC implementation contained data that was out of control. For those out of the upper control limit, the 4th period in August 2018 and the 6th period in October 2018 are Out of the Upper Control Line (UCL). The most influential factor in the occurrence of product defects is the machine and material factors that must be immediately corrected.