Tiara, Maharany (2026) ANALISIS PENGENDALIAN KUALITAS PRODUKSI KOPI ROASTING(Studi Kasus di Anjosia cof ee, Kecamatan Kemiling, Kota Bandar Lampung). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Product quality in the roasted coffee production process is an important factor inmaintaining flavor, aroma, and consumer satisfaction. However, defects were still found at several production stages in Anjosia coffee, particularly in the sortingand roasting processes, which may reduce product quality and cause financial losses for the MSME. This condition indicates the need for quality control toidentify sources of process deviations and determine appropriate corrective actions. This study aimed to analyze the level of product defects, identify the dominant types of defects, and formulate improvement recommendations for roasted coffee production at Anjosia coffee. The study employed a descriptive method through direct observation, interviews, and production data recordingusing check sheets at the sorting, roasting, and packaging stages during December 2025 to January 2026. The data were analyzed using the Statistical Process Control (SPC) method with p-charts, Pareto diagrams, and fishbone diagrams. The results showed that at the sorting stage, the dominant defect was partially black beans at 42%, while at the roasting stage the total defect reached2,472 g, with under-roasted beans as the dominant defect at 2,351 g or 95%. Thep-chart results indicated that the proportion of roasting defects on the 3rd day (0.015) and the 7th day (0.018) exceeded the upper control limit, indicating that the process was not statistically under control. Meanwhile, no defects were foundat the packaging stage. Fishbone analysis showed that the main causes of defects originated from human, method, and material factors, particularly inconsistenciesin manual sorting, lack of supervision, and suboptimal control of roasting temperature and time. Improvement recommendations were focused on developing written SOPs, increasing process supervision, using automatic timers, and routinely evaluating raw material quality. Keywords:product defects, production process, quality control, roasted coffee, Statistical Process Control. Kualitas produk pada proses produksi kopi roasting menjadi faktor penting dalammenjaga cita rasa, aroma, serta kepuasan konsumen. Namun, pada proses produksi kopi roasting di Anjosia cof ee masih ditemukan defect pada beberapa tahapanproduksi, terutama sortasi dan roasting, yang berpotensi menurunkan mutu produk serta menyebabkan kerugian bagi UMKM. Kondisi ini menunjukkanperlunya pengendalian kualitas untuk mengidentifikasi sumber penyimpanganproses dan menentukan tindakan perbaikan yang tepat. Penelitian ini bertujuanuntuk menganalisis tingkat kecacatan produk, mengidentifikasi jenis defect dominan, serta menyusun rekomendasi perbaikan pada produksi kopi roastingdi Anjosia cof ee. Penelitian menggunakan metode deskriptif melalui observasi langsung, wawancara, dan pencatatan data produksi menggunakan check sheet pada tahap sortasi, roasting, dan pengemasan selama Desember 2025–Januari 2026. Data dianalisis menggunakan metode Statistical Process Control (SPC) dengan alat bantu p-chart, diagram Pareto, dan diagram fishbone. Hasil penelitianmenunjukkan bahwa pada tahap sortasi defect dominan berupa biji hitamsebagiansebesar 42%, sedangkan pada tahap roasting total defect sebesar 2.472 g dengandefect dominan biji kurang matang sebesar 2.351 g atau 95%. Hasil p-chart menunjukkan proporsi defect roasting pada hari ke-3 sebesar 0,015 dan hari ke-7sebesar 0,018 berada di atas batas kendali atas, sehingga proses belumterkendali secara statistik. Sementara itu, pada tahap pengemasan tidak ditemukan defect. Analisis fishbone menunjukkan bahwa penyebab utama defect berasal dari faktor manusia, metode, dan material, terutama ketidakkonsistenan sortasi manual, kurangnya pengawasan, serta pengendalian suhu dan waktu roasting yang belumoptimal. Rekomendasi perbaikan difokuskan pada penyusunan SOP tertulis, peningkatan pengawasan proses, penggunaan timer otomatis, dan evaluasi mutubahan baku secara rutin. Kata Kunci: Defect Produk, Kopi Roasting, Pengendalian Kualitas, Proses Produksi, Statistical Process Control.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 602 Aneka ragam tentang teknologi dan ilmu terapan |
| Program Studi: | FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian |
| Pengguna Deposit: | 2602842277 Digilib |
| Date Deposited: | 04 May 2026 07:43 |
| Terakhir diubah: | 04 May 2026 07:43 |
| URI: | http://digilib.unila.ac.id/id/eprint/98958 |
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