Hello :

I am Wahyu Pratama
15733068
Food technology 15’
State Politeknik Of Lampung
Implementation of Statistical Process Control In
Analysis Process Control of Breaded Shrimp
Production
Case Study : PT Indo American Seafood’s, Tanjung Bintang
1 Preliminary
Backgrounds, Purposes, Contributions, General Conditions of the
Company
Backgrounds

The production process of breaded shrimp in PT Indo American Seafood's

is still constrained by the supply of raw materials. Due to the limited
supply of raw materials, the production process of breaded shrimp in PT
Indo American Seafood's must be done well and controlled, so that the
losses caused by broken of breded shrimp can be minimized by the
company.
Purposes and Contributions
Purposes
The purpose of this final assignment is:
1. To know the flow of breaded shrimp
production process at PT Indo American
Seafood's.
2. To find out whether the production process
of breaded shrimp in PT Indo American
Seafood's has been under control.
3. To know the factors that cause the
occurrence of broken (broken product) on
the processing of breaded shrimp in PT Indo
American Seafood's.
Contributions
This final assignment is expected to:
1. Adding insight in analyzing and solving
problems especially about controlling the
production process of breaded shrimp.
2. As a consideration in determining the
company's policy regarding the control of
breaded shrimp production process at PT
Indo American Seafood's.
3. Provide information on the production
process of breaded shrimp at PT Indo
American Seafood's.
General Conditions of the
Company

PT Indo American Seafood's (PT IAS) is a subsidiary of PT Indokom

Samudra Persada (PT ISP) established in 2007 to produce value added
products.
PT IAS is one of the many companies in Lampung province that process
shrimp into a high value product and become an export commodity.
PT IAS is located at Jln. Ir. Sutami Km. 13 Sukanegara, Tj. Bintang,
Lampung
3 Method of
Implementation
Time and Place, Tools and Materials, Work Procedures
Time and Place, Tools and
Materials
Time and Place
The final assignment of is based on Praktek Kerja Lapang (PKL)
held on 19 February to 19 April 2018 at PT. Indo American
Seafood's, Tanjung Bintang, South Lampung.

Tools and Material

The tools used in completion of this final assignment are
notebooks, pens, flashdisk, and one unit of laptop.
Work procedures

Data Data Analysis

Collection Procedure
Procedures
Data Collection Procedures
Literature review
Data collection is done by
reading books, literature,
journals, references related
to Statistical Process
Control (SPC).
Interview Documentation
Questioning with Data obtained from records
Production Manager, Head or archives of the company
of Production, QC / QA and about the number of
Production Staff. production, the number of
broken products, and other
data that can support the
writing of this Final Project.
Data Analysis Procedure

Data obtained from the company in the form of production data per day
and data of broken product from January 3, 2018 until March 30, 2018.
Then processed into tables in a neat and structured.
The next step is:
1. Creating a Pareto Diagram
2. Creating a Control chart (P-Chart)
3. Creating a Fishbone Diagram
4. Making Recommendations for Improvement of Production Process
4 Results And Discussion
Process flow of production & Data analysis
Breaded Shrimp
Production Process Flow Peeling

Intestine Disposal

Receiving Belly cut

PT.IAS Stretching

Grading Soaking

Predust
Sizing HO PT ISP
Batter Mix
Deheading Breading

Freezing
Final Check
Packaging & Storage

Loading
Data analysis

1. Pareto Diagram
2. Control Chart (P-Chart)
3. The Cause-and-effect Fishbone Chart
4. Repair Recomendation
Pareto Diagram
Pareto Diagram of Broken Products Breaded Shrimp Production Process at
PT Indo American Seafood's
900.0 120%
785.1 100%
800.0

Accumulated Number of Broken

100%
700.0 86%
Number of Broken

600.0 80%
500.0 56% 420.3 60%
400.0
300.0 40%
193.3
200.0
20%
100.0
0.0 0%
Soaking Breading Peeling & Streching
P Control Chart

P Control Chart Broken Products Process Peeling & Stretching

0.04000 27-Jan; 0,03654
0.03500
Number of Broken Process

0.03000
18-Jan; 0,02651
Peeling & Stretch

0.02500
0.02000
0.01500
0.01000
0.00500
0.00000
3-Jan 10-Jan 17-Jan 24-Jan 31-Jan 7-Feb 14-Feb 21-Feb 28-Feb 7-Mar 14-Mar 21-Mar 28-Mar
-0.00500

Proportion Of Broken CL LCL UCL

Fishbone Diagram
Fishbone diagram on peeling & streching Process
P Control Chart
P Control Chart Broken Products Process Soaking
0.06000
Number of Broken Proces Soaking

17-Feb; 0,05022
0.05000

0.04000 16-Feb; 0,03946

20-Feb; 0,03285
03-Jan; 0,02735 19-Feb; 0,03189
0.03000 28-Feb; 0,02694

0.02000

0.01000

0.00000 13-Feb; 0,00118

3-Jan 10-Jan 17-Jan 24-Jan 31-Jan 7-Feb 14-Feb 21-Feb 28-Feb 7-Mar 14-Mar 21-Mar 28-Mar

Proportion Of Broken CL LCL UCL

Fishbone Diagram
Fishbone diagram on Soaking Process
P Control Chart

P Control Chart Broken Products Process Breading

0.03100
03-Jan; 0,02800
Number Of Broken Proces Breading

0.02600
08-Feb; 0,02069
0.02100 30-Jan; 0,01790
13-Mar; 0,01738
05-Mar; 0,01644
0.01600

0.01100

0.00600

0.00100
3-Jan 10-Jan 17-Jan 24-Jan 31-Jan 7-Feb 14-Feb 21-Feb 28-Feb 7-Mar 14-Mar 21-Mar 28-Mar
-0.00400

Proportion of Broken CL LCL UCL

Fishbone Diagram
Fishbone diagram on Breading Process
5 Closing Chapter
Conclusion and recommendation
Closing Chapter
Conclusion
1. The production process of breaded shrimp in PT Indo American Seafood's is still
uncontrolled, because there are still points that come out of control and there is
an irregular point.
2. The flow of breaded shrimp production process at PT Indo American Seafood's
starts from the receiving of raw materials then, Grading, Sizing, Deheading, Final
Check, Peeling, Intestinal Disposal, Belly Cut, Strecthing, Soaking, Predusting,
Butter Mix, Breading, Freezing, Packing , Storage, and Loading
3. Factors that cause of broken on Processing of breaded shrimp in PT Indo
American Seafood's, among others human, tools, methods that are wrong and
raw materials that have been broken so as to have low quality.
Closing Chapter

recommendation
PT Indo American Seafood's needs to make special training for quality control to
employees from the receiving of raw materials of breaded shrimp, during the
production process until the handling of finished products. With the training is
expected employees / workers can be more thorough, skilled, careful and
responsible in carrying out the job or work, so that the resulting product can
comply production targets and can keep the quality of the company.
Thanks!
Any questions ?