Production planning is very important in a production because it is related to the amount of fluctuating consumer demand in each period. If there is a product shortage will cause consumer demand cannot be fulfilled so the company loses profits and commitment from customers who have trusted. However, if the excess production in a certain period there will be a buildup of products that are generated and will result in high storage costs of finished products and waste of product storage. Products that often occur in fluctuating demand is wheat flour products. Based on observations at PT. Bulog, the authors provide an analysis to overcome the problem of fluctuating demand at PT. Bulog with aggregate planning methods. Based on forecasting results that have been obtained in the previous period wheat flour demand data at PT. Bulog, we will determine the quantity and the future production time for wheat flour products. Production planning is a very important activity of all production activities of a company. Based on the calculation of aggregate planning that has been done using the company’s demand and production data PT. Bulog in the previous period found that the best method that can be used in the company’s production process is the chase strategy method, this method is used by increasing or reducing the number of workers based on the number of consumer demand. By using a chase strategy, the costs used by the company are less when compared to other methods. Costs to be incurred based on the selection of the best method for the product “Tepung Terigu Kita” is IDR 341,857,000.00.

ABSTRAK Kualitas konveksi sebagai bahan baku dalam proses produksi memiliki peran penting. Pengendalian kualitas konveksi merupakan kunci dalam mempertahankan hasil produksi. Hal inilah yang mendasari tujuan penelitian ini untuk melakukan upaya perbaikan dalam aktivitas produksinya dengan menekan angka produk cacat dalam proses produksinya. Pengendalian kualitas konveksi dilakukan dengan menentukan beberapa parameter yaitu  pemotongan, bordir, penjahitan dan finishing. Penelitian ini menggunakan metode Six Sigma dengan konsep DMAIC. Dengan menggunakan diagram Pareto diketahui bahwa kecacatan berada pada proses pemotongan, bordir, penjahitan dan finishing. Selanjutnya, diagram fishbone digunakan guna mengetahui persentase cacat terbesar. Perbaikan dilakukan dengan FMEA pada nilai RPN tertinggi yaitu pada proses pemotongan. Sebagai tambahan, nilai level sigma adalah 3.38503 dengan kemungkinan cacat sebesar 9379 untuk sejuta proses.                                                                                                                                                         Kata Kunci: DMAIC, Pengendalian Kualitas, Produk Konveksi, Six Sigma.   ABSTRACT The quality of convection as a raw material in the production process has an important role. Convection quality control is the key in maintaining production results. This is what underlies the purpose of this research to make efforts to improve its production activities by reducing the number of defective products in the production process. Convection quality control is carried out by determining several parameters, namely cutting, embroidery, sewing and finishing. This study uses the Six Sigma method with the DMAIC concept. By using the Pareto diagram, it is known that the defects are in the cutting, embroidery, sewing and finishing processes. Furthermore, the fishbone diagram is used to determine the largest percentage of defects. Improvements are made with FMEA at the highest RPN value, namely in the cutting process. In addition, the sigma level value is 3.38503 with a possible defect of 9379 for a million processes.                                                                                                   Keywords: DMAIC, Quality Control, Connvection Product, Six Sigma,

Sustainability is an important issue lately. In the current era of globalization, competition between companies is getting tighter. Supplier selection has been identified as one of the most important issues in a sustainable supply chain. Caused by environmental and social problems with suppliers, many companies have used sustainability criteria in the evaluation and selection of their supplier. This study aims to develop the most important and applicable criteria and sub-criteria suitable for sustainable supplier selection through literature review, and how alternative strategies for sustainable suppliers in supply chain management from the food industry. This research has contributed to the research on sustainable supply chain management, especially in the selection of sustainable supplier selection by developing a list of criteria and sub-criteria for sustainability and how the company can apply the criteria with three aspects, namely economic, environmental and social in supplier evaluation. So, alternative strategies for a sustainable supplier in supply chain management can be explained.

Abstrak Keamanan pangan merupakan aspek penting dalam menjamin mutu produk olahan pangan. Salah satu langkah yang dapat dilakukan adalah melalui penggunaan kemasan yang efektif dan efisien, mulai dari desain hingga komponen label yang tercantum pada kemasan tersebut. Hal ini tentunya sangat diperlukan bagi para produsen, termasuk masyarakat yang ada di Kelurahan Karah, Kecamatan Jambangan, Surabaya, Jawa Timur yang memproduksi produk olahan berbasis daun kelor. Adanya kandungan gizi dan senyawa antioksidan pada produk olahan daun kelor yang rentan terhadap berbagai jenis kerusakan dan pentingnya desain kemasan yang dapat meningkatkan nilai jual produk, maka diperlukan pelatihan bagi kelompok masyarakat untuk menigkatkan pengetahuan dan keahlian dalam hal pengemasan.

ABSTRAK Pengendalian kualitas dalam sebuah perusahaan sangat dibutuhkan agar produk yang dihasilkan dapat memiliki kualitas yang baik dan perusahaan dapat menghasilkan keuntungan yang maksimal. UD XYZ merupakan sebuah usaha produksi roti yang memiliki tiga jenis rasa yaitu coklat, kacang, kelapa. Dalam produksi roti di UD XYZ masih terdapat produk roti yang rusak maka dari itu perlu dilakukannya pengendalian kualitas untuk mengurangi kerusakan pada produk. Penelitian ini bertujuan untuk menganalisis pengendalian kualitas produksi berdasarkan jenis rasa menggunakan Total Quality Control (TQC) di UD XYZ. Penelitian ini menggunakan data kuantitatif produksi pada bulan April 2016 di UD XYZ. Penelitian ini menggunakan total quality control (TQC) dengan alat bantu pengendalian mutu yaitu checksheet, histogram, diagram pareto, peta kendali, dan diagram sebab akibat. Didapatkan hasil masih terdapat titik yang keluar dari batas kontrol. Faktor-faktor yang menyebabkan kerusakan produk yaitu faktor manusia, mesin, metode, dan material. Dari hasil yang didapat menunjukkan perlu dilakukan pengendalian kualitas untuk produksi roti agar kualitas yang dihasilkan lebih baik lagi.                                                                                                                                                         Kata Kunci: Kualitas, Roti, Total Quality Control   ABSTRACT Quality control in a company is needed so that the products produced can have good quality and the company can generate maximum profits. UD XYZ is a bread production business that has three types of flavors, namely chocolate, peanut, coconut. In bread production at UD XYZ there are still damaged bread products, therefore quality control is necessary to reduce product damage. This study aims to analyze production quality control based on the type of taste using Total Quality Control (TQC) at UD XYZ. This study uses quantitative data on production in April 2016 at UD XYZ. This study uses total quality control (TQC) with quality control tools, namely checksheets, histograms, Pareto diagrams, control charts, and causal diagrams. The results are that there are still points that are out of the control limits. Factors that cause product damage are human factors, machines, methods, and materials. From the results obtained, it is necessary to carry out quality control for bread production so that the quality produced is even better.