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ANALYS QUALITY CONTROL PRODUCT AT LIMITED PARTNERS CV INTAN OF BAKERY IN BANDAR LAMPUNG By:
Quality control of production represent an very important matter for the shake of taking care efficacy of attainment of quality according to its planning standard, preventing and also minimize damage of product. limited partners, CV Intan Bakery represent company which producing bread is where required by correct process and operation for the shake of attainment of expected production quality. this Research object is standard quality of, standard realization quality of and operation to quality of limited partners, CV Intan production Bakery in Bandar Lampung. This type Research is descriptive research type while data collecting technique conducted by observation, interview, bibliography study after data obtained and group hence analysed and interpreted by using theorys related to research. From obtained data, to be known that quality control of raw material not yet according to standard quality. Lack of operation to production process, unfavourable operation to less competent and lack amount of some machine and equipments production Result of research show that totalizeing damage that happened during research 10 day that is equal to 820 or 3,82 % from totalizeing production equal to 21383 with the meaning exceeding damage tolerance range sill ( 3,5 %) with difference 0,32 %. As a result quality of yielded bread less soft and less odorous. Inferential that quality control produce at limited partners, CV Intan Bakery in port float not yet walked better. ABSTRAK ANALISIS PENGENDALIAN MUTU PRODUKSI PADA CV INTAN BAKERY DI BANDAR LAMPUNG Oleh FENI TRIDAYANA Pengendalian mutu produksi merupakan suatu hal yang sangat penting demi menjaga keberhasilan pencapaian mutu sesuai standar perencanaannya, mencegah serta memperkecil kerusakan produk. CV Intan Bakery merupakan perusahaan yang memproduksi roti di mana dibutuhkan pengendalian dan proses yang tepat demi pencapaian mutu produksi yang diharapkan. Objek penelitian ini adalah standar mutu, realisasi standar mutu dan pengendalian terhadap mutu produksi CV Intan Bakery di Bandar Lampung. Tipe penelitian ini adalah tipe penelitian deskriptif sedangkan teknik pengumpulan data dilakukan dengan cara observasi, wawancara, studi kepustakaan setelah data diperoleh dan dikelompokan maka dianalisis dan ditafsirkan dengan menggunakan teori-teori yang berhubungan dengan penelitian. Dari data yang diperoleh, diketahui bahwa pengendalian mutu bahan baku belum sesuai standar mutu. Kurangnya pengendalian terhadap proses produksi, pengendalian yang kurang baik terhadap kurang layak dan kurangnya jumlah beberapa mesin dan peralatan produksi Hasil penelitian memperlihatkan bahwa total kerusakan yang terjadi selama penelitian 10 hari yaitu sebesar 820 atau 3,82 % dari total produksi sebesar 21383 buah yang artinya melebihi ambang batas toleransi kerusakan (3,5 %) dengan selisih 0,32 %. Akibatnya mutu roti yang dihasilkan kurang lembut dan kurang harum. Dapat disimpulkan bahwa pengendalian mutu produksi pada CV Intan Bakery di Bandar Lampung belum berjalan dengan baik.
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