Until now, the issue of quality of the products of SMEs (small and medium enterprises) remains the main issues as the cause of low ability to compete. This study focused into the issue of what happened with regard to the quality of products in the supply chain SME products. This study aims to describe how the culture of quality in the supply chain of SMEs and their role in contributing to the lack of SME products. The study involved 128 SMEs in the food processing industry cluster and garment industry. The research uses qualitative method with case study approach.The results showed an average internal quality culture reached 3.62661 supply included in the category enough. Of the five industry cluster, a culture of quality in the internal supply chain is the best T-shirt industry (4.3385) in both categories, while other four clusters exist in enough categories, with grades: hoods (3.661), soy crisps (3.6635), cassava chips (3.64), and the last chips fish balls (2.829). The low average internal quality culture supply mainly is in industrial processing of cassava chips and chips fish balls. One reason is the low awareness of quality. There is no technology and equipment adequate to safeguard the stability of quality. The upper most excellent quality culture occurred in the supply chain, where the product is controlled by big industry, is the industry shirts (4.018), soy crisps (3.613), and hoods (3.473), while when in the upstream industry controlled by small or SMEs, there is deterioration in the cultural values of quality: cassava chips (2.917) and chips fish balls (2.781). For downstream, 100% controlled by SMEs, there is an average value of quality culture 3.5662.
This study aims to analyze how the condition of process quality in the manufacture of "shoulder" as one of the spare parts of railroads in Indonesia. The methodology used is quantitative research with naturalistic alignment, process dictation tool is statistical quality control with p control chart and to analyze correlation between disability effect using Pearson correlation regression with 99% confidence level. The data analyzed were 66,655 pcs produced from July to December 2016. Based on the results of the study, six types of disabilities were found in each stage of the process ie early frozen disability, sand inclusion, slag inclusion, dimensions, air cavity deficiency and Mold Defects. From the control chart on each type of disability indicates that the process is out of control, with data always outside the upper control limit and lower control limits. The data also indicate a very significant relationship and influence between the defects occurring in the initial process of defects in the subsequent process. Thus the management must make efforts to work hard to investigate the cause of uncontrolled process, which is suspected due to engine factors, raw materials and also weak control. Subsequent research is proposed to examine it in more detail so that management can take precautions.
Hampir bisa dipastikan salah satu kekalahan UMKM dalam berbisnis adalah tidak adanya pencacatan pembukuan yang akurat, sederhana dan mudah dibaca untuk memantau jalannya bisnis, serta motivasi dalam ethos kerja yang belum produktif. Pengabdian ini diawali dengan fenomena tersebut, dan dilaksanakan di UMKM Kota Garut, dengan metodologi diawali dengan analisis masalah, kegiatan training, diskusi dan pendampingan. Kegiatan melibatkan UMKM yang bergerak dalam industri kerajinan kulit, jasa dan home industri kuliner. Kegiatan training berhubungan dengan materi kewirausahaan dan pembukuan sederhana, dilanjutkan dengan bimbingan teknis pembukuan sederhana dan coaching internal kewirausahaan. Berdasarkan hasil analisis selama kegiatan pelatihan, UMKM menyambut dengan baik upaya yang dilakukan, dan mereka memiliki perubahan pemahaman dalam proses peningkatan kebermanfaatan dan berkarya, dan juga peningkatan pemahaman dalam pencatatan keuangan. Saran kedepan kegiataan pengabdian ini untuk bisa dilanjutkan dengan kegiatan praktik pembukuan dan pendampingan untuk kewirausahaan sampai mereka mampu melakukan pencatatan sederhana berbasis ETAP dan mampu meningkatkan jiwa wirausaha.
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