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Bissmillah Ujian PKL Ingris
Bissmillah Ujian PKL Ingris
I am Wahyu Pratama
15733068
Food technology 15’
State Politeknik Of Lampung
Implementation of Statistical Process Control In
Analysis Process Control of Breaded Shrimp
Production
Case Study : PT Indo American Seafood’s, Tanjung Bintang
1 Preliminary
Backgrounds, Purposes, Contributions, General Conditions of the
Company
Backgrounds
Purposes Contributions
The purpose of this final assignment is: This final assignment is expected to:
1. To know the flow of breaded shrimp 1. Adding insight in analyzing and solving
production process at PT Indo American problems especially about controlling the
Seafood's. production process of breaded shrimp.
2. To find out whether the production process 2. As a consideration in determining the
of breaded shrimp in PT Indo American company's policy regarding the control of
Seafood's has been under control. breaded shrimp production process at PT
3. To know the factors that cause the Indo American Seafood's.
occurrence of broken (broken product) on 3. Provide information on the production
the processing of breaded shrimp in PT Indo process of breaded shrimp at PT Indo
American Seafood's. American Seafood's.
General Conditions of the
Company
Data obtained from the company in the form of production data per day
and data of broken product from January 3, 2018 until March 30, 2018.
Then processed into tables in a neat and structured.
The next step is:
1. Creating a Pareto Diagram
2. Creating a Control chart (P-Chart)
3. Creating a Fishbone Diagram
4. Making Recommendations for Improvement of Production Process
4 Results And Discussion
Process flow of production & Data analysis
Breaded Shrimp
Production Process Flow Peeling
Intestine Disposal
PT.IAS Stretching
Grading Soaking
Predust
Sizing HO PT ISP
Batter Mix
Deheading Breading
Freezing
Final Check
Packaging & Storage
Loading
Data analysis
1. Pareto Diagram
2. Control Chart (P-Chart)
3. The Cause-and-effect Fishbone Chart
4. Repair Recomendation
Pareto Diagram
Pareto Diagram of Broken Products Breaded Shrimp Production Process at
PT Indo American Seafood's
900.0 120%
785.1 100%
800.0
600.0 80%
500.0 56% 420.3 60%
400.0
300.0 40%
193.3
200.0
20%
100.0
0.0 0%
Soaking Breading Peeling & Streching
P Control Chart
0.03000
18-Jan; 0,02651
Peeling & Stretch
0.02500
0.02000
0.01500
0.01000
0.00500
0.00000
3-Jan 10-Jan 17-Jan 24-Jan 31-Jan 7-Feb 14-Feb 21-Feb 28-Feb 7-Mar 14-Mar 21-Mar 28-Mar
-0.00500
17-Feb; 0,05022
0.05000
0.02000
0.01000
0.02600
08-Feb; 0,02069
0.02100 30-Jan; 0,01790
13-Mar; 0,01738
05-Mar; 0,01644
0.01600
0.01100
0.00600
0.00100
3-Jan 10-Jan 17-Jan 24-Jan 31-Jan 7-Feb 14-Feb 21-Feb 28-Feb 7-Mar 14-Mar 21-Mar 28-Mar
-0.00400
recommendation
PT Indo American Seafood's needs to make special training for quality control to
employees from the receiving of raw materials of breaded shrimp, during the
production process until the handling of finished products. With the training is
expected employees / workers can be more thorough, skilled, careful and
responsible in carrying out the job or work, so that the resulting product can
comply production targets and can keep the quality of the company.
Thanks!
Any questions ?