Quality Control of Dry Noodle Product Processing in Semarang Central Java

Authors

DOI:

https://doi.org/10.12928/jafost.v2i1.4775

Keywords:

quality control, control chart, fishbone diagram, pareto chart

Abstract

Quality control is needed to produce quality products. Quality control is aimed at reducing defects in production results. In this study, we focus on the analysis of the types of defects, the number of defects, and the causes of defects in dry noodles, including the attributes of moisture content, shape, and packaging. The population in data collection was all dry noodle. The sampling method for the moisture content attribute was purposive sampling. Data collection methods by observation, interview, and literature study. Data were analyzed using pareto chart, control chart (p-chart), and fishbone diagram. The control chart showed four points of defective products that were beyond the control limits and six points that were within the control limits. Finally, the fishbone diagram demonstrated that two dominant factors causing defects in dry noodle products were machine and the processing method.

Author Biographies

Rosdiana Dewi Safitri, Ahmad Dahlan University

Food Technology Study Program, Faculty of Industrial Technology, Ahmad Dahlan University, Yogyakarta, Indonesia

Amalya Nurul Khairi, Ahmad Dahlan University

Food Technology Study Program, Faculty of Industrial Technology, Ahmad Dahlan University, Yogyakarta, Indonesia

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Published

2022-04-21

Issue

Vol. 2 No. 1 (2021): February

Section

Articles

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Copyright (c) 2022 Rosdiana Dewi Safitri, Amalya Nurul Khairi

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