ANALISIS PENGENDALIAN KUALITAS TOKO XYZ DENGAN MENGGUNAKAN METODE NEW SEVEN TOOLS

Abstract

Production activities at the XYZ face the problem of product defects in the form of bread sizes that do not comply with standard operating procedures (SOP) and burnt bread. This study aims to identify the factors that cause the defect and formulate a proposed improvement through the application of the New Seven Tools method. The seven tools used include affinity diagram, interrelationship diagram, tree diagram, matrix diagram, matrix data analysis, arrow diagram, and PDPC chart. Each tool is used in a structured manner to group ideas, analyze cause-and-effect relationships, devise multi-level solutions, evaluate related variables, plan activities, and determine preventive measures. The results of the study show that the application of this method is effective in reducing the level of production defects and improving the overall quality of bread, as evidenced by the increase in the suitability of bread sizes according to SOPs and the reduction in the incidence of burnt bread. Thus, the implementation of New Seven Tools has been proven to be able to systematically improve quality control for the sake of production sustainability.