Analisis Pengendalian Kualitas Produksi Air Minum Dalam Kemasan 200 Ml (AMDK) Cup Menggunakan Metode Statistical Quality Control Dan Taguchi

Abstract

ABSTRAK

Peningkatan kebutuhan Air Minum Dalam Kemasan (AMDK) menuntut perusahaan menjaga kualitas produk agar mampu bersaing di pasaran. Pada proses produksi AMDK cup 200 mL di CV. Gowinda Jaya masih ditemukan cacat produk berupa bocor, kurang volume air, dan label miring. Penelitian ini bertujuan menganalisis pengendalian kualitas serta menentukan faktor dominan penyebab cacat guna meningkatkan kapabilitas proses produksi. Metode penelitian yang digunakan adalah Statistical Quality Control (SQC) dan metode Taguchi. Data produksi dikumpulkan selama 25 hari dengan total produksi 3.784.212 cup dengan cacat bocor sebesar 9.255 cup, volume air kurang sebesar 338 cup, label cup miring sebesar 63 cup, sehinggan total keseluruhan cacat sebesar 9.656 cup. Analisis SQC meliputi check sheet, diagram Pareto, peta kendali X dan R, serta perhitungan kapabilitas proses (Cp dan Cpk). Selanjutnya dilakukan eksperimen Taguchi menggunakan orthogonal array L9 dengan empat faktor yaitu suhu sealer 1, suhu sealer 2, dan tekanan sealing dan waktu sealer serta analisis S/N ratio dan ANOVA. Hasil penelitian menunjukkan cacat bocor merupakan jenis cacat dominan sebesar 96%, dengan hasil peta kendali X dan R masih dalam batas kendali. Nilai Cp sebesar 1,25 menunjukkan proses yang cukup baik dan Cpk sebesar 0,67 menunjukkan proses belum kapabel. Analisis Taguchi menunjukkan suhu sealer 1 sebagai faktor paling berpengaruh dengan kontribusi 37,02%. Kombinasi parameter optimal mampu menurunkan tingkat cacat secara signifikan. Penggunaan SQC dan Taguchi efektif dalam meningkatkan stabilitas dan kualitas proses produksi AMDK cup 200 mL.

Kata Kunci: amdk cup 200 ml; cacat produk; metode taguchi; statistical quality control (sqc)

ABSTRACT

Analysis of Quality Control of 200 ML Packaged Drinking Water Cup Production Using Statistical Quality Control And Taguchi Methods. The increasing demand for bottled drinking water (AMDK) requires companies to maintain product quality in order to remain competitive in the market. In the production process of 200 mL AMDK cups at CV. Gowinda Jaya, product defects are still found, including leakage, insufficient water volume, and tilted cup labels. This study aims to analyze quality control and determine the dominant factors causing defects in order to improve the production process capability. The research methods used were Statistical Quality Control (SQC) and the Taguchi method. Production data were collected over 25 days with a total output of 3,784,212 cups, consisting of 9,255 leaking defects, 338 insufficient volume defects, and 63 tilted label defects, resulting in a total of 9,656 defective cups. The SQC analysis included check sheets, Pareto diagrams, X and R control charts, and process capability calculations (Cp and Cpk). Furthermore, a Taguchi experiment was conducted using an L9 orthogonal array with four factors: sealer temperature 1, sealer temperature 2, sealing pressure, and sealing time, followed by S/N ratio and ANOVA analysis. The results showed that leakage was the dominant defect type at 96%, with the X and R control charts indicated that the process was still within control limits. The Cp value of 1,25 indicates a fairly good process, while the Cpk value of 0,67 shows that the process is not yet capable. The Taguchi analysis identified sealer temperature 1 as the most influential factor with a contribution of 37,02%. The optimal parameter combination significantly reduced the defect rate. Overall, the application of SQC and the Taguchi method proved effective in improving the stability and quality of the 200 mL AMDK cup production process.

Keywords: 200 ml bottled drinking watercup, product defects, statistical quality control (sqc), taguchi method.