Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/77319
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dc.contributor.authorSuryaningrat, Ida Bagus-
dc.contributor.authorNovijianto, Noer-
dc.contributor.authorFaidah, Nur-
dc.date.accessioned2016-11-02T04:34:36Z-
dc.date.available2016-11-02T04:34:36Z-
dc.date.issued2016-11-02-
dc.identifier.issn1978-1555-
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/77319-
dc.description.abstractCocoa is the one of agricultural commodities with high contribution in national economy. Low quality and defeccted product during process were still problems faced by cocoa processing unit. The objectives of this research were to identify defeccted product during processing and to create alternatives ways to solve problems based on SPC. SPC (statistical process control) with p chart, pareto chart and fishbone chart were implemented in this reasearch to analyze data which collected from field. The results of this research found that all of processing unit in the plantation were still under control (inside control range). Over ripe (almost damage) was dominant damage product during harvesting process, and broken bean was dominant damage product during drying process. Man, method, raw material, machine (tools) and environment were important factors (cause factors) in of cocoa bean process. Proportion of worker number, improved skill and high intencity of controlling were still required to improve cocoa bean product.en_US
dc.language.isoiden_US
dc.subjectStatistical Process Control (SPC)en_US
dc.subjectprocessingen_US
dc.subjectcocoa beansen_US
dc.titlePENERAPAN METODE STATISTICAL PROCESS CONTROL (SPC) PADA PENGOLAHAN BIJI KAKAOen_US
dc.typeArticleen_US
Appears in Collections:LSP-Jurnal Ilmiah Dosen

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