Diba, Ana Farah and Siti Asmaul Mustaniroh, STP, MP and Danang Triagus Setiyawan, ST,MT. (2022) Analisis Pengendalian Kualitas pada Proses Produksi Minuman Sari Apel dengan Metode Fault Tree Analysis dan Failure Mode and Effect Analysis (Studi Kasus di UKM Fresh Apple, Pasuruan). Sarjana thesis, Universitas Brawijaya.
Abstract
Olahan buah apel yang paling populer salah satunya yakni minuman sari apel. Minuman sari apel adalah minuman yang berasal dari sari buah apel yang melalui proses pencampuran dengan air minum dan harus mengandung minimal 35% sari buah dengan atau tanpa penambahan gula. UKM Fresh Apple menjadi salah satu produsen memproduksi minuman sari apel dengan rata-rata kapasitas produksi 130 kardus/ hari. Persoalan yang muncul pada proses produksi adalah adanya produk cacat seperti cacat lid (tutup kemasan) dan cacat volume (isi kurang). Rata-rata produk cacat yang ditemukan ± 72 cup atau 2 dus sebesar 1,54% dalam setiap kali produksi. Pengendalian kualitas sangat perlu dilakukan supaya tidak terdapat kecacatan produk, sehingga produk yang didistribusikan kepada konsumen berkualitas baik dan sesuai dengan harapan konsumen. Tujuan penelitian ini adalah untuk mengetahui faktor apa saja yang dapat mempengaruhi terjadinya kecacatan produk minuman sari apel di UKM Fresh Apple sekaligus memberikan usulan perbaikan untuk mengendalikan kualitas produk minuman sari apel di UKM Fresh Apple. Metode yang digunakan dalam penelitian ini adalah metode Fault Tree Analysis (FTA) dan Failure Mode and Effect Analysis (FMEA). Analisa dilakukan terhadap jenis cacat yang ditemukan selama proses produksi kemudian mengidentifikasi penyebab kegagalannya. Penyebab kegagalan yang teridentifikasi akan dihitung nilai Risk Priority Number (RPN) dengan mengkalikan seluruh parameter FMEA yakni severity, occurance, dan detection yang diberikan skala penilaian 1-10. Hasil nilai kritis RPN menunjukkan penyebab kegagalan yang menjadi prioritas dan akan diberikan usulan perbaikan sehingga diharapkan mampu meminimalisir adanya kecacatan pada produk dan meningkatkan kualitas produk. Hasil analisa metode FTA ditemukan jenis cacat pada proses produksi minuman sari apel adalah cacat lid sebanyak 700 cup sebesar 70,6% dan cacat volume sebanyak 291 cup sebesar 29,4% dalam 30 hari pengamatan. Faktor penyebab kegagalan pada jenis cacat lid dan cacat volume adalah faktor mesin, metode dan manusia. Basic event yang dijadikan masukan kuesioner FMEA adalah panas press tidak maksimal, kondisi tatakan tidak rata, pekerja tidak cermat, kedudukan roll lid goyang, sabuk roll lid kendor, pengaturan belt rem tidak sesuai, pengisian minuman sari apel pada tangki terlambat, dan pekerja kelelahan. Hasil perhitungan nilai kegagalan kritis sebesar 249,95. Penyebab kegagalan yang termasuk kegagalan kritis memiliki RPN > 249,95 meliputi kondisi tatakan tidak rata RPN sebesar 379,31; panas press tidak maksimal RPN sebesar 340,31; dan pekerja tidak cermat RPN sebesar 260,31. Usulan perbaikan untuk mengendalikan kualitas produk minuman sari apel adalah pembuatan jadwal untuk melakukan pengecekan dan perawatan terhadap mesin, melakukan pengecekan ulang terhadap mesin sebelum dimulainya proses produksi agar mesin selalu dalam kondisi optimal yang dicacat menggunakan check sheet, menggunakan suhu mesin sealer yang berkisar 180oC – 200oC, perlunya membuat SOP untuk seluruh kegiatan proses produksi, pemilik UKM mengawasi secara langsung selama kegiatan produksi berlangsung, dan pekerja yang lalai terhadap tugasnya akan diberikan sanksi tegas, sedangkan pekerja yang dapat mencapai target kerja akan diberikan reward. Saran untuk Fresh Apple diharapkan menerapkan usulan perbaikan yang diberikan dan melakukan peningkatan pengawasan pada setiap proses produksi minuman sari apel serta mengevaluasi pekerja.
English Abstract
One of the most popular processed apples is apple cider. Apple cider drink is a drink derived from apple cider which has been mixed with drinking water and must contain at least 35% fruit juice with or without added sugar. UKM Fresh Apple is one of the producers of apple cider drinks with an average production capacity of 130 boxes/day. The problem that arises in the production process is the presence of defective products such as lid defects (packaging lids) and volume defects (less contents). The average defective product found is ± 72 cups or 2 boxes of 1,54% in each production. Quality control is very necessary so that there are no product defects, so that the products distributed to consumers are of good quality and in accordance with consumer expectations. The purpose of this study was to determine what factors could influence the occurrence of defects in apple cider beverage products in UKM Fresh Apple as well as to provide suggestions for improvements to control the quality of apple cider beverage products in Fresh Apple. The methods used in this research are Fault Tree Analysis (FTA) and Failure Mode and Effect Analysis (FMEA) methods. Analysis is carried out on the types of defects found during the production process and then identify the cause of the failure. The identified causes of failure will be calculated the value of the Risk Priority Number (RPN) by multiplying all FMEA parameters, namely severity, occurrence, and detection given a rating scale of 1-10. The results of the critical value of the RPN indicate the cause of failure which is a priority and suggestions for improvement will be given so that it is expected to be able to minimize defects in the product and improve product quality. The results of the FTA method analysis found that the types of defects in the apple cider beverage production process were 700 cups of lid defects of 70.6% and volume defects of 291 cups of 29,4% in 30 days of observation. Factors that cause failure in the type of lid defects and volume defects are machine, method and human factors. The basic events that were used as input for the FMEA questionnaire were that the heat press was not optimal, the condition of the mat was uneven, the workers were not careful, the position of the roll lid was rocking, the roll lid belt was loose, the brake belt setting was not appropriate, the filling of apple cider drinks in the tank was late, and the workers were tired. The result of the calculation of the critical failure value is 249,95. The causes of failure which include critical failures having RPN > 249,95 include uneven mat conditions RPN of 379,31; heat press not maximizing RPN of 340,31; and workers who are not careful with RPN of 260,31. Proposed improvements to control the quality of apple cider beverage products are making a schedule to check and maintain the machine, re-checking the machine before the start of the production process so that the machine is always in optimal condition which is defective using a check sheet, using a sealer machine temperature that ranges from 180oC – 200oC, the need to make SOPs for all production process activities, owners supervise directly during production activities, and workers who neglect their duties will be given strict sanctions, while workers who can achieve work targets will be given rewards. Suggestions for Fresh Apple is expected to apply the proposed improvements and improve supervision in every apple cider beverage production process and evaluate workers.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100311 |
| Uncontrolled Keywords: | Minuman Sari Apel, Pengendalian Kualitas, Produk Cacat, Proses Produksi,Apple Cider Drink, Defect Product, Production Process, Quality Control |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Jan 2023 07:44 |
| Last Modified: | 18 Jan 2023 07:44 |
| URI: | http://repository.ub.ac.id/id/eprint/196718 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Ana Farah Diba.pdf Restricted to Registered users only until 31 December 2024. Download (2MB) |
Actions (login required)
 |
View Item |