Analysis of Quality Control of Chocolate Production Process at CAU Chocolates Bali
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Submitted Dec 26, 2022
Published Jan 24, 2023
Published Jan 24, 2023
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The products produced by the company must comply with the quality standards expected by the customer, for that a strict quality control system is needed. This study aims to analyze the quality control activities of the chocolate production process at PT. CAU Chocolates Bali is already optimal. This research was conducted at PT. CAU Chocolates Bali is located at Jalan Marga-Apuan, Cau, Marga, Tabanan Regency, Bali. This research uses descriptive research method with saturated sampling technique in sampling the product to be tested. The data used in this study is data on the number of chocolate product defects in the period May to June 2022. The data analysis technique used in this study is Statistical Quality Control, namely with p control chart diagrams and cause-and-effect diagrams as well as quality cost analysis. The results of the quality cost analysis show that the production process quality control activities carried out by PT. CAU Chocolates Bali is still not optimal, because even though the level of damage that occurs is still within the control limit or is still between the upper limit (UCL) and the lower limit (LCL), the actual total cost of quality charged to the company is still greater than total cost of optimal quality.
Keywords: Quality, Quality Control, Statistical Quality Control.
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How to Cite
Saputra, I. K. D. W., & Purnawati, N. K. (2023). Analysis of Quality Control of Chocolate Production Process at CAU Chocolates Bali. European Journal of Business and Management Research, 8(1), 162–167. https://doi.org/10.24018/ejbmr.2023.8.1.1800
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