Analysis of Quality Control of Instant Mie Products Using C-Chart Methods (PT XYZ)
DOI:
https://doi.org/10.61841/5gmjgp88Keywords:
Quality, Reject, Noodles, C-ChartAbstract
This study looked at instant noodle products with bag-noodle and cup-noodle types at PT XYZ. Both products address a fairly high defect rate based on company standardization, including the shape and structure of the product. This resulted in not achieving production targets. Therefore, supervision of the production process is very necessary to minimize the number of defective products. The C-Chart method is a solution to determine the level of product damage in the production process. Thus, the purpose of this study is to provide information about product quality based on the level of damage so that the production process can run effectively and efficiently.
Downloads
References
[1] Andarwulan, N. dan P. Hariyadi. (2004). Perubahan Mutu (Fisik, Kimia, Mikrobiologi) Produk Pangan Selama Pengolaha dan Penyimpanan Produk Pangan. Pelatihan Pendugaan Waktu Kedaluarsa (ShelfLife), Bogor, 1-2 Desember 2004. Pusat Studi Pangan dan Gizi. Institut Pertanian Bogor
[2] Crosbie, G. B., and Ross, A. S. (2004) Asian Wheat Flour Noodles. 1st ed. Oxford: Elsevier Academic Press. doi: 10.1016/B978-0-12-3944375.00122-4.
[3] Gulia, N., Dhaka, V., and Khatkar, B. S. (2013). Critical Reviews in Food Science and Nutrition Instant Noodles: Processing. Quality and Nutritional Aspects, (June), 37–41. doi:10.1080/10408398.2011.638227.
[4] Koswara, I. S. (2009). Teknologi Pengolahan Mi. eBook Pangan, (Seri Teknologi Pangan Populer), 1–13.
[5] Mayorova, E. (2019). Corporate social responsibility disclosure: evidence from the European retail sector. Entrepreneurship and Sustainability Issues, 7(2), 891-905.
[6] Miskelly, D. M., and Moss, H. J. (1985). Flour quality requirements for Chinese noodle manufacture. Journal of Cereal Science. Academic Press Inc. (London) Limited, 3(4), 379–387. doi: 10.1016/S0733-5210(85)800102.
[7] Singh, R. P. and Heldman, D. R. (2009).Introduction to Food Engineering, Fourth Edition, Food Science and Technology, International Series. London: Academic Press, Inc. doi: 10.1073/pnas.0703993104.
[8] Widjaya, C. (2010). The Impact of Ingredient Formulation and Processing Parameters on Colour and Texture of Instant Noodles (July).
[9] Gaspersz, Vincent. (1998). Statistical Process Control. Gramedia. Pustaka Utama. Jakarta
[10] Gaspersz, Vincent. (2001). Metode Analisis untuk Peningkatan Kualitas. Jakarta: Gramedia Pustaka Utama
[11] Valeeva, E.R., Ismagilova, G.A., Ziyatdinova, A.I., Ziyatdinov, V.B., Serazetdinova, F.I.Risk for adolescent health due to chemical contamination of food and food stock (2018) International Journal of Pharmaceutical Research, 10 (4), pp. 350-354. https://www.scopus.com/inward/record.uri?eid=2-s2.0 85057151668&doi=10.31838%2fijpr%2f2018.10.04.036&partnerID=40&md5=0b56d2d6e35f809c3ece63f68618b31d
[12] Nishteswar, K. & Unnikrishnan, . V. (2017) herbal monotherapy of Sidhasarasamhita. Journal of Critical Reviews, 4 (1), 12-16. doi:10.22159/jcr.2017v4i1.11216
[13] Yasmeen Al-Majedy, Abdul Amir Kadhum, Hiba Ibraheem, Ahmed Al-Amiery, Ahmed Abdel Moneim, Abu Bakar Mohamad. "A Systematic Review on Pharmacological Activities of 4-Methylumbelliferon." Systematic Reviews in Pharmacy 9.1 (2018), 49-54. Print. doi:10.5530/srp.2018.1.10
Downloads
Published
Issue
Section
License
Copyright (c) 2020 AUTHOR
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
