Melola Discovery

← Melola Discovery

Jurnal

PENGENDALIAN KUALITAS DENGAN PENDEKATAN STATISTICAL QUALITY CONTROL (SQC) PADA ROTI RIZKY KENDARI

Jurnal Manajemen, Bisnis dan Organisasi (JUMBO) · Vol. 6 No. 3 (2022) · pp. 734–754

DOI
10.33772/jumbo.v6i3.30070
ISSN
2502-4175
Published
2022-12-28
Publisher
Pascasarjana Universitas Halu Oleo
Language
eng

Abstract

This study aims to determine the quality control of bread in Roti Rizky kendari with the Statistical Quality Control approach. The data used are primary data and secondary data obtained by conducting direct observations of various processes carried out starting from the raw material to the final product. The analytical method used is Statistical Quality Control with four approaches namely inspection sheet, control chart, pareto diagram, and causal diagram.The results of this study indicate that the quality control carried out on bread production in Roti Rizky Kendari's business is still not effective, because there are still products that exceed the tolerance limit set by Roti Rizky which is 5% and from the results of the research the type of disability that occurs is gross defects of 271 packets or 1.74%, charred/charred defects of 382 packets or 2.45%, and outgoing defects of 459 packets or 2.94% and total defects totaling 1,112 or 7.13. From the calculation of the overall Control Chart the number of defective breads in November 2018 is not outside the upper control limit (UCL) as well as for those at the lower control limit (LCL). From the Pareto diagram analysis the most dominant type of disability occurs because the contents come out which is as much as 459 or 41.28%. The results of the causal diagram research are the factors that are the main causes of disability caused by human factors, machines and methods.

Keywords

Collaboration network of the authors

11 authors · 21 co-authorship links · 1 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Islam Negeri Mataram
  • Universitas Halu Oleo
  • Universitas Islam Negeri Palopo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Roni AmaludinAffiliation unknown2
Pahenra PahenraAffiliation unknown2
Bahtiar BahtiarUniversitas Islam Negeri Mataram1
Muh NasirUniversitas Halu Oleo1
Wa FianaAffiliation unknown1
Nurul IdhayaniAffiliation unknown1
Jumlia AswanAffiliation unknown1
Zulaeni EsitaAffiliation unknown1
Hasmira SaidAffiliation unknown1
Karmila KarmilaUniversitas Islam Negeri Palopo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JUMBO/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGENDALIAN KUALITAS DENGAN PENDEKATAN STATISTICAL QUALITY  CONTROL (SQC) PADA ROTI RIZKY KENDARI</dc:title>
	<dc:creator>Usman, Usman</dc:creator>
	<dc:subject xml:lang="en-US">Product Quality Control,  Statistical Quality Control (SQC)</dc:subject>
	<dc:description xml:lang="en-US">This study aims to determine the quality control of bread in Roti Rizky kendari with the Statistical Quality Control approach. The data used are primary data and secondary data obtained by conducting direct observations of various processes carried out starting from the raw material to the final product. The analytical method used is Statistical Quality Control with four approaches namely inspection sheet, control chart, pareto diagram, and causal diagram.The results of this study indicate that the quality control carried out on bread production in Roti Rizky Kendari's business is still not effective, because there are still products that exceed the tolerance limit set by Roti Rizky which is 5% and from the results of the research the type of disability that occurs is gross defects of 271 packets or 1.74%, charred/charred defects of 382 packets or 2.45%, and outgoing defects of 459 packets or 2.94% and total defects totaling 1,112 or 7.13. From the calculation of the overall Control Chart the number of defective breads in November 2018 is not outside the upper control limit (UCL) as well as for those at the lower control limit (LCL). From the Pareto diagram analysis the most dominant type of disability occurs because the contents come out which is as much as 459 or 41.28%. The results of the causal diagram research are the factors that are the main causes of disability caused by human factors, machines and methods.</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-12-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JUMBO/article/view/30070</dc:identifier>
	<dc:identifier>10.33772/jumbo.v6i3.30070</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Manajemen, Bisnis dan Organisasi (JUMBO); Vol 6, No 3 (2022): Jurnal JUMBO Vol 6 No 3; 734-754</dc:source>
	<dc:source>2502-4175</dc:source>
	<dc:source>10.33772/jumbo.v6i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JUMBO/article/view/30070/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Manajemen, Bisnis dan Organisasi (JUMBO)</dc:rights>
</oai_dc:dc>