Analisis Penyebab Kecacatan dan Usulan Perbaikan Produk Tepung Crispy dengan Metode Failure Mode Effect Analysis

Firmansyah, Achmad Rizal (2022) Analisis Penyebab Kecacatan dan Usulan Perbaikan Produk Tepung Crispy dengan Metode Failure Mode Effect Analysis. Jurnal Serambi Engineering, 7 (2). pp. 3135-3143. ISSN 2528-3561

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Abstract

Small and medium enterprises (SMEs), one of which is UD. RCR, which is one of the micro industries that produces crispy flour, uses a lot of machines to process it so that the product is prone to defects. To reduce the number of product defects produced and improve product quality, an analysis using the FMEA (Failure Mode Effect Analysis) method can be used to identify the source and root cause of the quality of the product with an analysis of 3 failures, namely: inappropriate weight, leaky packaging, and the production code on the packaging is damaged. From the type of failure obtained a Risk Priority Number (RPN). After conducting a survey and data processing, there is the highest RPN value with an RPN value of 245, an RPN value of 180, and an RPN value of 100. From these RPN values, recommendations for improvement include: Checking regularly before production, Checking the temperature on the sealer machine before carry out the packing process, and check the production code printing machine. So that the quality of the product can be maintained and safe when in the hands of the customer.

Item Type: Article
Uncontrolled Keywords: failure mode effect analysis, risk priority number, quality, defect production
Subjects: Engineering > Industrial Engineering
Engineering
Divisions: Faculty of Engineering > Industrial Engineering Study Program
Depositing User: Achmad Rizal Firmansyah
Date Deposited: 28 Jul 2022 02:52
Last Modified: 28 Jul 2022 02:52
URI: http://eprints.umg.ac.id/id/eprint/6252

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