PENERAPAN METODE SEVEN QUALITY TOOLS PADA PENGENDALIAN PRODUK CACAT DI INDUSTRI ROTI TAWAR

Based on statistical data on food consumption in 2023, the average consumption (capita/year) starting in 2021 is 18.125%, while in 2022 it is 18.411%. In the process of making and storing white bread, controlling the quality of this product is very important to maintain the nutritional content of the bread. The quality of white bread is physical or can be classified into external factors from indicators of volume, skin color, harmony of shape, evenness of baking, characteristics of the skin, as well as cracking or tearing on the surface of the skin (Syahribini, 2018). This research is to maintain the quality of white bread as a raw material. toast by identifying physical defects in white bread and the factors that influence these defects during the production process before it is processed into toast. The analysis method used is seven quality tools. This method is considered effective and easy in identifying product defect problems and improving efforts to maintain product quality. The results of the analysis of defects that occurred in white bread products were the surface of the white bread crust which was wrinkled, the size of the white bread which did not comply with the SOP, the cutting of the white bread which did not comply with the SOP, and the inside of the white bread which had large holes (hollow). The number of white bread products during the study was 37 loafs (5.8%) out of 640 loafs of white bread and was dominated by the defective category of cutting white bread which did not comply with the SOP. There are several contributing factors, including human factors such as workers' negligence or lack of discipline, method factors such as the proofing or cooling stage which is not on time and machine factors such as outdated cutting tools or bread pans