Pengendalian Mutu

Nita Nabawiyah and , Onik Adi_Dimas Kurniawan

No qh8ga, OSF Preprints from Center for Open Science

Abstract: Competition in the increasingly tight business world today encourages companies to improve the quality of their products. KFC is one of the trading companies that sell chicken, KFC keep trying to improve product quality by pressing the number of defective products. Efforts to maintain and improve the quality of products produced by Statistical Process Control analysis tools. This study aims to analyze whether the quality control of products in KFC is still at the limit of tolerance or not. The main factors of the most dominant damage seen from the causal diagram ie from humans, machines and working methods. The most dominant product damage is charred, and the texture of hard chickens is thus expected to improve the quality of KFC Yogyakarta again and do this routine maintenance machine to keep the product quality to stay good. Keywords: Quality Control, Statistical Process Control

Date: 2018-03-19
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Persistent link: https://EconPapers.repec.org/RePEc:osf:osfxxx:qh8ga

DOI: 10.31219/osf.io/qh8ga

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