Electronic Theses and Dissertation

Indonesia memiliki banyak sumber daya alam dan manusia, dimana dalam
peningkatan kualitas hal tersebut menjadi penting yang harus dikendalikan secara
optimal, terutama pada industri pangan yang memiliki titik kritis rentan
kontaminasi sehingga membutuhkan sistem pengendalian kualitas yang
terverifikasi. Penelitian ini bertujuan untuk menganalisis pengendalian kualitas
kadar abu pada tepung terigu brand Segitiga Biru di PT Indofood Sukses Makmur
Divisi Bogasari Flour Mills dengan menggunakan metode Failure Modes, Effects,
and Criticality Analysis (FMECA). Parameter kadar abu dipilih sebagai indikator
kualitas karena berpengaruh terhadap warna, tekstur, dan keamanan produk.
Metode penelitian dilakukan melalui studi literatur, observasi langsung,
wawancara, serta pengumpulan data primer dan sekunder terkait proses produksi.
Tahapan analisis mencakup identifikasi sistem produksi, analisis Failure Modes,
analisis Effect, perhitungan nilai Risk Priority Number (RPN), analisis Criticality
kadar kehalusan abu dan usulan perbaikan. Hasil penelitian menunjukkan bahwa
terdapat beberapa titik kritis dalam proses produksi yang memengaruhi kadar abu
tertinggi yaitu pada proses first cleaning, second cleaning dan milling dengan nilai
RPN 729 merupakan nilai tertinggi sehingga mengindikasikan prioritas perbaikan
pada komponen tertentu. Analisis criticality index mengidentifikasi bagian proses
yang memiliki tingkat risiko paling tinggi terhadap kualitas produk, dimana
terdapat pada nilai 4,05 di proses milling. Oleh karena itu, berdasarkan penelitian
yang telah dilakukan, diusulkan perbaikan berupa peningkatan prosedur
operasional, modifikasi proses produksi, serta penguatan sistem pemantauan dan
inspeksi berkala untuk menjaga kadar abu tetap sesuai standar mutu menggunakan
metode Total Productive Maintenance (TPM) untuk memaksimalkan aspek lain
selain proses produksi.
Kata Kunci: Pengendalian kualitas, kadar abu, tepung terigu Segitiga Biru,
FMECA, Criticality Index.

Indonesia possesses abundant natural and human resources, the enhancement of which is essential and must be managed optimally. This is particularly important especially in the food industry, which is vulnerable to contamination and requires a verified quality control system. This research aims to analyze the quality control of ash content in Segitiga Biru brand wheat flour at PT Indofood Sukses Makmur, Bogasari Flour Mills Division, using the Failure Modes, Effects, and Criticality Analysis (FMECA) method. Ash content was chosen as a quality indicator due to its influence on product color, texture, and safety. The study employed a research methodology that included a literature review, direct observation, interviews, and the collection of primary and secondary data related to the production process. The analysis stages consisted of identifying the production system, conducting Failure Modes analysis, evaluating the effects of the production process on ash content, and performing a criticality analysis of ash fineness. This also involved calculating the Risk Priority Number (RPN) and proposing improvements. The results of the study revealed several critical points in the production process that significantly impact ash content. The highest RPN value, at 729, was found in the first cleaning, second cleaning, and milling processes, indicating a top priority for improvement in these specific components. The criticality analysis identified the milling process as having the highest risk level to product quality, with a value of 4.05. Therefore, based on the findings, it is recommended to implement improvements such as enhancing operational procedures, modifying the production process, and strengthening the monitoring and periodic inspection systems to maintain ash content within quality standards. Keywords: Quality Control (QC), ash content, Segitiga Biru wheat flour, FMECA, Criticality Index.