Jurnal PERBAIKAN KUALITAS KEMASAN BOTOL KECAP SARICO DENGAN METODE SEVEN STEPS QUALITY IMPROVEMENT

Jurnal PERBAIKAN KUALITAS KEMASAN BOTOL KECAP SARICO DENGAN METODE SEVEN STEPS QUALITY IMPROVEMENT

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BIDA, ANESCHA ALGINA
  

(2018)

IMPROVEMENT OF KECAP SARICO BOTTLE PACKAGING QUALITY USING SEVEN STEPS QUALITY IMPROVEMENT METHOD.

    S1 thesis, UAJY.
  

  

Abstract

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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