PENERAPAN METODE STATISTICAL PROCESS CONTROL (SPC) PADA PENGOLAHAN BIJI KAKAO
Abstract: Cocoa is the one of
agricultural commodities with high contribution in national economy. Low
quality and defeccted product during process were still problems faced by cocoa
processing unit. The objectives of this research were to identify defeccted
product during processing and to create alternatives ways to solve problems
based on SPC. SPC (statistical process control) with p chart, pareto chart and
fishbone chart were implemented in this reasearch to analyze data which
collected from field. The results of this research found that all of processing
unit in the plantation were still under control (inside control range). Over
ripe (almost damage) was dominant damage product during harvesting process, and
broken bean was dominant damage product during drying process. Man, method, raw
material, machine (tools) and environment were important factors (cause
factors) in of cocoa bean process. Proportion of worker number, improved skill
and high intencity of controlling were still required to improve cocoa bean product.
Penulis: Ida Bagus
Suryaningrat, Noer Novijianto, Nur Faidah
Kode Jurnal: jppertaniandd150781
