| Summary: | Nata de coco is a synthetic cellulose synthesis is the result of sugar by
forming bacteria Acetobacter xylinum nata ie . Many kinds of food or beverage
processing based nata de coco is demanding the company to improve the quality
of the product nata de coco . Analysis of measurement data can reflect the quality
of the final product how big the achievement of quality products in accordance
with the standards of product quality control .
Measurement of the quality of the product nata de coco in CV.Agrindo
Suprafood performed on parameters firmness, thickness , moisture content and
color . Data processing is done by analyzing the data statistically and nonstatistically
. Statistical analysis using the X -chart control chart , R -chart control
chart and Pareto diagram . While the non-statistical data analysis using Ishikawa
Diagram or Fish Bone Diagram ( Fish Bone Diagram ) .
Measurement of quality of nata de coco by using Seven Tools can know
the root cause of the problem from one of the lowest quality attributes , namely
plasticity , which is seen from the use ishikawa diagram . In the R control chart is
known that 20 samples of data resilience nata de coco having out of control . The
cause of the data is out of control because it checks only with nata de coco
approximations so that the results are less accurate checking .
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