Jurnal PERBAIKAN KUALITAS KEMASAN BOTOL KECAP SARICO DENGAN METODE SEVEN STEPS QUALITY IMPROVEMENT
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BIDA, ANESCHA ALGINA
IMPROVEMENT OF KECAP SARICO BOTTLE PACKAGING QUALITY USING SEVEN STEPS QUALITY IMPROVEMENT METHOD.
S1 thesis, UAJY.
Sarico Small and Medium Enterprises (UKM) is one of the SMEs
producing soy sauce in Purworejo. Although located in Purworejo, but UKM
this already has many consumers who come from outside the city of Purworejo.
As one of the producers of soy sauce products that have many consumers,
hence the soy sauce packaging in UKM is not given special attention because
UKM focuses on the quality of the soy sauce products produced. That matter
then it becomes the consideration of researchers to assist SMEs in
make quality improvements that have never been done before.
The purpose of this study is to help SMEs in identifying
the types of defects found on soy sauce bottles, to analyze
causes of defects in the packaging of soy sauce bottles and for
implementing quality improvement standards, especially the quality of bottle packaging
soy sauce. To answer these objectives, researchers use the seven method
quality steps improvement, seven basic quality tools, and new seven tools.
The results of this study are that researchers can apply quality improvement standards
packaging in the form of a packaging part workflow and setting standards
quality of packaging that is feasible to use. Also it is known that
there are 7 types of defects in glass bottles with 3 defects including defects
with the highest number. The factors that cause these defects are factors
human (worker), method and material.
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