PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD

• المؤلفون الرئيسيون: , RAHMAWATI NOVITASARI, , Dr. Ir. Wahyu Supartono.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/130090/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70502

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 .