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Analisis Pengendalian Kualitas Produk Keripik Pisang UMKM My Kripis Menggunakan Metode Fishbone dan Check Sheet
Nadia Febriani Siti Awaliyyah
; Aghitsni Nailalmuna
; Salwa Syahira
; Nabilah Putri
; Debora K.P
; Dessy Damayanthy
Maeswara : Jurnal Riset Ilmu Manajemen dan Kewirausahaan
Vol 3
, No 3
(2025)
This study was conducted to evaluate the quality of banana chips products at My Kripis by using the Check Sheet and Fishbone Diagram methods. The main problem found was the high rate of defective products, which reached 3.79% of the total monthly production. The largest type of defect was recorded as inappropriate banana ripeness during the frying process, which amounted to 18 kg out of a total of 37.2 kg of defective products. Data was collected through direct observation and interviews, then a...
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Penerapan Metode Seven Tools Terhadap Kualitas Snack Kentang pada Osha Snack
Bilqis Bilqis
; Davina Naswa Nur Amallina
; Marizka Yukabad
; Femi Aldilla Permata
; Nur Khansa Al Qodariah
; Dessy Damayanthy
Jurnal Ekonomi dan Pembangunan Indonesia
Vol 3
, No 2
(2025)
Product quality is described as the characteristics of a product that supports its ability to meet customer needs standards or manufacturer feasibility standards. This research was conducted on potato chip products at Osha Snack by analyzing the types of defects in potato chips and their causative factors. In this study, the method used is the seven tools method, namely fishbone diagram, pareto diagram, and flowchart diagram. In one month, 57 units of defective potato chips were obtained. The pu...
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