Quality Control of Frozen Tuna Cube Processing Using Seven Tool Methods

A.S.F.Q.R Mubarok; Bayu Kusuma; A.W. Perdana; Rara Amerea Aswiyantoro

doi:10.36526/jl.v7i2.4682

Authors

A.S.F.Q.R Mubarok Brawijaya University
Bayu Kusuma Universitas Brawijaya
A.W. Perdana Brawijaya University
Rara Amerea Aswiyantoro Brawijaya University

DOI:

https://doi.org/10.36526/jl.v7i2.4682

Keywords:

Defect, Quality Control, Seven Tools, Tuna

Abstract

Quality control analysis was carried out in the tuna cube production process with the aim of ensuring that the final product can meet the objectives and specifications set by a company. The research method used was seven tools which is useful for companies in solving problems and improving processes. Seven tools include check sheets, control charts, flow charts, paretto diagrams, and fishbone diagrams. The results of observations for ten days found defects product, including tuna cube with mushy texture (45.45%), triangular shape (29.13%), and wrong size (25.43%). The control chart analysis shows that during the ten days of observation, there were no production points that exceeded the Upper Central Line (UCL) and Lower Central Line (LCL). The CL value is 0.087835, the highest UCL value is 0.314291 and the lowest UCL value is 0.148615. While the highest LCL value is 0.027055 and the lowest LCL value is -0.13862 with r value 5,29. Observation results show the production process of tuna cube is within the control limits, and there are no deviations.

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