Analisis Pengendalian Kualitas Produksi Bubuk Kopi Robusta Menggunakan Metode Statistical Process Control (SPC) (Studi Kasus : Produk Bubuk Kopi Robusta UMKM Angkringan Joss)

Nabila, Sinthok (2026) Analisis Pengendalian Kualitas Produksi Bubuk Kopi Robusta Menggunakan Metode Statistical Process Control (SPC) (Studi Kasus : Produk Bubuk Kopi Robusta UMKM Angkringan Joss). Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Angkringan Joss, an MSME that produces Robusta coffee powder, still faces a defect rate of 7–8% per month, which has the potential to reduce product quality. In addition, the production process has not yet implemented systematic quality control. This study aims to analyze the defect rate and causes of defects using the Statistical Process Control (SPC) method, as well as production efficiency before and after the implementation of quality control. This study uses the Statistical Process Control (SPC) method with analysis tools such as check sheets, p-charts, pareto diagrams, and fishbone diagrams, as well as the Cost of Goods Sold (COGS) method to analyze production efficiency. The results of the study indicate that the production process is not yet fully statistically controlled, as there are still out of control points during the sorting and roasting stages. Defect types are dominated by black beans at 53.76%, followed by underdeveloped beans at 30.97% and overdeveloped beans at 15.27%. The main causes of defects stem from raw material, labor, and method factors, particularly the inconsistent quality of raw materials and a lack of precision on the part of the workforce. The implementation of quality control improved production efficiency, as evidenced by an increase in marketable products and a 2.97% reduction in COGS. Thus, quality control can help reduce defects, improve product quality, and enhance production efficiency. Keywords : Robusta Coffee, Quality Control, Statistical Process Control, Production Efficiency.

Item Type:

Thesis (Undergraduate)

Contributors: