PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD
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...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797035311537061888 |
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| author | , RAHMAWATI NOVITASARI , Dr. Ir. Wahyu Supartono. |
| author_facet | , RAHMAWATI NOVITASARI , Dr. Ir. Wahyu Supartono. |
| author_sort | , RAHMAWATI NOVITASARI |
| collection | UGM |
| description | 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 . |
| first_indexed | 2024-03-13T23:27:45Z |
| format | Thesis |
| id | oai:generic.eprints.org:130090 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:27:45Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1300902016-03-04T08:08:03Z https://repository.ugm.ac.id/130090/ PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD , RAHMAWATI NOVITASARI , Dr. Ir. Wahyu Supartono. ETD 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 . [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , RAHMAWATI NOVITASARI and , Dr. Ir. Wahyu Supartono. (2014) PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70502 |
| spellingShingle | ETD , RAHMAWATI NOVITASARI , Dr. Ir. Wahyu Supartono. PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD |
| title | PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD |
| title_full | PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD |
| title_fullStr | PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD |
| title_full_unstemmed | PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD |
| title_short | PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD |
| title_sort | pengukuran kualitas produk nata de coco berdasarkan atribut mutu di cv agrindo suprafood |
| topic | ETD |
| work_keys_str_mv | AT rahmawatinovitasari pengukurankualitasproduknatadecocoberdasarkanatributmutudicvagrindosuprafood AT drirwahyusupartono pengukurankualitasproduknatadecocoberdasarkanatributmutudicvagrindosuprafood |