Analisis Kapabilitas Proses Produksi Monosodium Glutamat (MSG) di PT. Ajinomoto Indonesia

Abstract

Produk Monosodium Glutamat (MSG) di PT. AJINOMOTO INDO-NESIA pengendalian kualitasnya baru dilakukan secara kimia dan biologi, sedangkan secara statistik masih dianalisis secara sederhana. Karakteristik kualitas MSG ada empat yaitu pH, Moist, Alpha D dan Cl^-, sehingga di dalam penelitian ini akan dilakukan analisis untuk mening-katkan kualitas secara statistik yaitu analisis kapabilitas proses. Analisis kapabilitas proses dilakukan setelah membuat peta kendali Multivariat yaitu T² Hotelling dan Generalized Variance (GV) terkendali. Hasil dari analisis kapabilitas proses secara multivariat adalah proses produksi MSG jenis RC periode Bulan Januari sampai Maret 2012 dikatakan belum kapabel karena memiliki nilai Cp yang kurang dari satu, yaitu sebesar 0,608867.

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