Analisis Pengendalian Kualitas Produk Gethuk Goreng Dengan Metode Statistical Quality Control (SQC) di Industri Gethuk Semar Karanganyar

Gethuk Semar Industry is a small industry in Karanganyar Regency which is still having problems in the process of getting gethuk goreng products. This study aims to determine the type of problem, sequence of priority improvements, factors causing the problem, proposed corrective actions, and control limits of the production process. The analitycal tool used is Statistical Quality Control (SQC), namely check sheets, pareto diagram, fishbone diagram and control chart X-Bar and R. The result showed the type of gethuk goreng product problem, namely broken layers, burnt, inappropriate shape, fell, and dirty. This type of problem is broken layers and burnt which is a priority for improvement. Factors causing are a priority for improving gethuk goreng semar seen from human factors, tools and machines, methods, and work environment. The upper control limit on the X ̅ chart is 1.90 and the lower control limit is 1.17, while the upper control limit on the R chart is 1.33 and the lower control limit is 0.00. Kyword: Quality Control, Gethuk Goreng, Statistical Quality Control, Proposed Improvement