ANALISIS UNIT PRODUKSI BAKERY SMK NEGERI 2 CILAKU CIANJUR MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

Audia, Widia Putri (2017) ANALISIS UNIT PRODUKSI BAKERY SMK NEGERI 2 CILAKU CIANJUR MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD). S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Unit produksi bakery merupakan suatu kegiatan usaha yang dilaksanakan oleh Kompetensi Keahlian Teknologi Pengolahan Hasil Pertanian (TPHP) SMK Negeri 2 Cilaku Cianjur untuk mengembangkan kompetensi kerja siswa dalam bidang bakery. Peningkatan kinerja unit produksi perlu diprioritaskan untuk meningkatkan kesesuaian kurikulum SMK Kompetensi Keahlian TPHP SMK Negeri 2 Cilaku Cianjur dengan kompetensi kebutuhan industri pertanian. Metode Quality Function Deployment (QFD) adalah suatu metode yang bergerak dari kebutuhan pelanggan yang sangat spesifik kepada proses yang meyakinkan bahwa kebutuhan pelanggan itu akan terpenuhi. Analisis menggunakan metode QFD dapat memberikan gambaran kebutuhan konsumen (industri) akan kompetensi kerja dan gambaran upaya peningkatan kualitas yang harus dilaksanakan UP bakery sehingga terciptanya relevansi (kesesuaian). Atas dasar itu dilaksanakan penelitian yang bertujuan (1) untuk mengetahui sejauh mana penerapan metode QFD pada UP bakery SMK Negeri 2 Cilaku Cianjur dan (2) untuk mengetahui prioritas kepentingan teknik apa sajakah yang harus dikembangkan oleh UP bakery sehingga dapat mengembangkan kompetensi kerja siswa agar sesuai dengan kebutuhan industri donat. Kajian mengenai sejauh mana penerapan metode QFD pada UP bakery dilaksanakan melalui kegiatan wawancara dengan Guru Pembimbing UP bakery. Metode QFD dapat dikatakan telah diterapkan jika telah melaksanakan tahapan penerapan QFD, yaitu penjaminan kualitas produk dan jasa, penilaian konsumen terhadap produk dan jasa, pembuatan angket kebutuhan konsumen, survei konsumen, penyusunan daftar periksa serta pembuatan matriks House of Quality (HOQ). Selain itu, analisis menggunakan metode QFD juga dilakukan guna menemukan upaya atau teknik peningkatan kualitas yang harus dikembangkan UP bakery SMK Negeri 2 Cilaku Cianjur berdasarkan kebutuhan kompetensi kerja industri donat. Hasil penelitian ini menunjukkan bahwa (1) UP bakery telah menerapkan 57,14% tahapan metode QFD, yakni tahapan penjaminan kualitas produk dan jasa, penilaian konsumen, angket penilaian konsumen, dan kebutuhan konsumen; dan (2) prioritas kepentingan teknik yang harus dikembangkan oleh UP bakery agar dapat mengembangkan kompetensi kerja siswa yang sesuai dengan kebutuhan industri donat adalah pembelajaran mata pelajaran produktif dan peningkatan pengawasan.;---Bakery production unit is a business activity which implemented by the Competency of Agricultural processing technology expertise SMK Negeri 2 Cilaku Cianjur to develop the student work competence in Bakery. The performance of appraisal in production unit needs to be prioritized in order to improve the suitability of curriculum SMK of competence expertise TPHP SMK Negeri 2 Cilaku Cianjur with competence needs of agriculture industry. Quality Function Deployment (QFD) method is a method that works in a very specific customer need to process that assures customer needs are fullfilled. The analysis using QFD method can give an overview of customer need (industry) to work competence and an overview of quality improvement which have to be implemented by UP Bakery untill the suitability is created. According to this basic, the research has two goals, (1) to know untill what stage the QFD method has been implemented by UP Bakery SMK Negeri 2 Cilaku Cianjur and (2) to know what the priority of tehnique interest should be developed by UP Bakery so that can develop student work competence suits with Donat industry needs. The impelementation study of this QFD method on UP Bakery held through interview activity with UP Bakery Supervisor. QFD method can work good if the stages of QFD are done, those are quality product and service guarantee, customer assessment on product and service, making questionnaire of customer needs, customer surveys, drafting checklists and making matrix House of Quality (HOQ). In addition, the analysis using QFD method can find out effort or tehnique of quality improvement which can be developed by UP Bakery SMK Negeri 2 Cilaku Cianjur based on work competence needs in Donat industry. The result of this study shows that (1) UP Bakery has implemented 57,14% the stages of QFD method, those are the stage of quality product and service guarantee, customer assessment, customer questionnaire and customer need, and (2) The priority of tehnique interest which must be developed by UP Bakery in order to develop student work competence that suits with Donat industry needs, both are learning productive subject and increasing supervision.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. panggil : S PTA AUD a-2017; Pembimbing : I. Yatti, II. Sinta Maharani; NIM : 1305456.
Uncontrolled Keywords: unit produksi Bakery, kompetensi kerja, metode Quality Function Deployment, prioritas kepentingan teknik, bakery production unit, work competence, Quality Function Deployment method, priority of tehnique interest.
Subjects: H Social Sciences > HD Industries. Land use. Labor
S Agriculture > S Agriculture (General)
Divisions: Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri
Depositing User: Isma Anggini Saktiani
Date Deposited: 07 Aug 2018 04:16
Last Modified: 07 Aug 2018 04:16
URI: http://repository.upi.edu/id/eprint/30250

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