Determining the Factors that Affecting the Quality of Sausages using 5 Why Method

Abstract

Competition between food industries has become more intense and would lead to highly competitive selection of food products. If a company wants to compete with other competitors, one important thing that needs to do is by increasing the quantity and quality of its final product. Providing quality and safe food to the population is one of the central long-term concerns of nations in the area of food security. Accidents can lead to defects and financial loss because it decreases people's credibility to buy the product. The aim of this project is to identify the factors that affect the quality of sausages to reduce defects and find corrective measures to reduce defects in sausage production at PT Garindo Food International. Root cause analysis include Fishbone chart and the 5 Why method are the chosen methodology to simplifying and analyzing the collected data. Five types of defects were found in sausage production, which are bursting, twist loss, bubbles, too short, half cut. Defects that contributed significantly to rework yields were twist and half-cut products. The root cause of the defects was identified and investigated to identify the corrective action. It is recommended to implement the corrective action to reduce the events which cause defects on sausage production and increase the products.