IMPLEMENTATION OF TOTAL QUALITY CONTROL AND KAIZEN METHOD IN ANALYZING THE QUALITY CONTROL OF ORANGE JUICE SYRUP AT PT. XYZ

Abstract

ABSTRACT

In the manufacturing industry, quality is very important. To maintain quality, a company must pay close attention to the production processes. In this research, the product under analysis is Orange Juice Syrup. The aim of this study is to determine the quality standards applied by PT. XYZ and identify the factors causing defective products. Total Quality Control (TQC) is employed in analyzing the quality control of Orange Juice Syrup in this research. The research method used is quantitative, with data processing using analysis techniques like the Seven Basic Tools and Kaizen. With the assistance of Microsoft Excel software, the Control Chart (C-Chart) reveals that there are still some products falling outside the control limits. Out of 1000 syrup units produced overall, 99 faults were found based on the histogram that was constructed. According to the cause-and-effect diagram analysis, elements like labor, production equipment, work procedures, materials, and the working environment are the root causes of faults in the manufacturing process. The results of this research are expected to help the company reduce the percentage of defects in Orange Juice Syrup products and enhance the quality standards and overall quality of the product.