Abstract

This study aims to analyze quality control at the Lekkerz Enakk business in Bogor branch using three statistical tools, namely Checksheet, Pareto Diagram, and Fishbone. Data collection was conducted through interviews with the owner, admin, and employees, as well as direct observation at the nearest branch location regarding the production process. Based on the results of the observation, three defects were found that frequently occurred during the production process within a period of seven days with the most dominant lekker product damage being a non-crispy texture (42%), and non-uniform color (27%). Based on the fishbone analysis, these defects were caused by Man (human), Machine (machine) factors. The implications of this study indicate that it is necessary to improve operational standards, workforce training, and supervision of raw materials and production equipment to maintain the quality and efficiency of the lekker production process at the Lekkerz Enakk business in Bogor.

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Publication Info

Year
2025
Type
article
Volume
2
Issue
4
Pages
35-45
Citations
0
Access
Closed

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Budhy Setiawan, Zulhida Dewi, Yosiana Mangguh Pertisaian et al. (2025). Pengendalian Mutu Lekker dengan Checksheet, Diagram Pareto, dan Fishbone pada Usaha Lekkerz Enakk Cabang Bogor. Jurnal Ilmiah Ekonomi, Akuntansi, dan Pajak , 2 (4) , 35-45. https://doi.org/10.61132/jieap.v2i4.1783

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DOI
10.61132/jieap.v2i4.1783