QUALITY CONTROL OF KOMPIANG BREAD PRODUCTS AT TARZAN SHOP IN RUTENG, MANGGARAI REGENCY

Abstract

The problem in this study is how to control the quality of kompiang products and what factors
cause defects in kompiang products at Tarzan Store. This study aims to determine the quality
control of kompiang bread production and identify the factors that cause product defects. The
data used are primary data and secondary data. The analysis method used in this study is the
Pareto diagram and fishbone diagram. The next step is to find the factors that cause product
defects and then compile them into improvement proposals. The results of the study indicate that
the quality control of kompiang bread products at Tarzan Store is still not optimal, this is
indicated by the presence of defective products. The most common types of defects are burnt
bread as many as 105 pieces and bread with an inappropriate texture as many as 210 pieces.
Product defects are caused by raw materials, humans, methods and machines