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This study aims to analyze the quality control of white crystal sugar production at ABC Sugar Factory using the Statistical Quality Control (SQC) method. The research employed a descriptive quantitative approach with a case study design. The primary data consisted of production volume and defective product data during the 2024 production period, while supporting data were obtained through observation and interviews with the Quality Control department. The analytical tools applied included check sheets, histograms, Pareto diagrams, p control charts, and fishbone diagrams. The results show that from a total production of 190,745.89 tons, defective products amounted to 66.70 tons, representing 0.33 percent of total output. The identified defects consisted of wet sugar at 45 percent, brownish sugar color at 30 percent, and oversized sugar crystals at 25 percent. Defective products occurred only during the first to third production periods, while no defects were observed from the fourth to seventh periods. The p chart analysis indicates that the production process was statistically out of control in the early periods but became stable and controlled in the subsequent periods. From a managerial perspective, these findings provide practical guidance for improving manufacturing quality through enhanced process control, equipment maintenance, and workforce capability development.

This study analyzes the quality control of lamb rendang products at CV. Mitra Tani Farm using three Statistical Quality Control (SQC) tools: the checksheet, Pareto diagram, and Fishbone diagram. The research was conducted to identify major product defects and their root causes in the canned lamb rendang production process. A descriptive quantitative method was applied through direct observation, interviews, and documentation. Data were collected using a checksheet to record defect types and frequencies, then analyzed with Pareto and Fishbone diagrams to determine dominant issues and underlying factors. The results showed that labeling errors were the most frequent defect, followed by inaccurate sterilization and machine overload. These problems were mainly caused by limited operator skills, non-standardized procedures, and inadequate machine performance. The findings indicate that improving operator training, refining standard procedures, and maintaining equipment are essential to enhance product quality and consistency.  

This study aims to analyze product quality at PT. XYZ, particularly focusing on Defects by Dimension, using the Statistical Quality Control (SQC) method. Defect data were collected over the period from April 2024 to March 2025 and analyzed using seven SQC tools, namely the check sheet, histogram, Pareto Chart, Scatter Diagram, and p-Chart. The results indicate that Defects do not always increase in proportion to production volume, and the most dominant types of Defects are Dimensional and Hole Distance, accounting for 73.4% of the total Defects based on the Pareto Chart. The Scatter Diagram shows an upward trend in Defects as production increases up to a certain point, after which the Defect rate decreases as production continues to rise. The p-Chart indicates that the production process remains within statistical control limits, although several samples approach or slightly exceed the upper control limit. Overall, the quality control process is fairly well maintained; however, greater attention is needed to address dominant Defect types and variations near control limits to prevent larger process deviations.

PT Sinar Semesta is a company engaged in the metal casting industry. In its production process, defects were still found during the period from March 2023 to February 2024. Out of a total production of 4,950 units, there were 1,004 defective units, consisting of 534 units with flow error defects and 470 units with porosity defects. To address this issue, quality control methods such as Statistical Quality Control (SQC) and Fault Tree Analysis (FTA) are necessary to minimize product defects, improve quality, and maintain high standards. Based on the Pareto diagram, the most dominant defect percentages are flow error defects at 53.19% and porosity defects at 46.81%. The control chart shows points beyond the upper control limit (UCL) occurring in April with 148 units, May with 145 units, and October with 149 units, and below the lower control limit (LCL) occurring in August with 35 units, January with 36 units, and February with 32 units. Based on the fault tree analysis, five main factors causing defects were identified: human, machine, raw material, method, and environment. Proposed improvements include operator training, routine machine maintenance, accurate raw material measurement, use of high-quality raw materials, pre-pouring temperature checks, increased supervision, and environmental improvements.

Mustofa Bakery is one of the businesses in Sukoharjo that operates in the food sector. The purpose of this study is to analyze product quality control using the Statistical Quality Control (SQC) method to reduce the number of damaged products and analyze the factors that cause product damage at Mustofa Bakery. The type of data used in this study is quantitative data. The data source used in this study is secondary data. Data collection methods by interview and observation. The data analysis technique used in this study uses the Statistical Quality Control (SQC) method. Based on the results of the research that has been done, it can be concluded that in March, April, and October it still exceeds the standard limit of production damage that has been set by Mustofa Bakery in Sukoharjo by 2%. The application of quality control with SQC can reduce the number of damaged products at Mustofa Bakery in Sukoharjo, proven to be true. The results of the Pareto Diagram of the types of damage that often occur are damage due to burning, 1,719 breads or 35.25%, damage due to inappropriate shape, namely 1,607 breads or 32.96%, and damage due to inappropriate texture as much as 1,550 breads or 31.79%. The results of the cause-and-effect diagram (fishbone) of the factors of product damage that occurred at Mustofa Bakery in Sukoharjo occurred due to machines, humans, methods, and raw materials.