Judul: Pengendalian Mutu pada Proses Produksi di Tiga Usaha Kecil Menengah Tahu Kabupaten Bogor
Abstrak: Quality control (QC) is the measurement of product performance, comparing with the standards and specifications of the product, and make a corrections if there is a deviation. A product has the quality if in accordance with established quality standards or determined. The scope of the standard covers the quality of raw materials, production processes and finished products. The purpose of this study are : (1) Analyze the Quality Control on the production process in SME of Tahu Bambu, SME of Tahu Bandung Ashor and SME of Tahu Bandung; (2) Identify the factors which cause damage of Tofu in SME of Tahu Bambu, SME of Tahu Bandung Ashor and SME of Tahu Bandung; (3) Identify the most influence factor the quality of the SME of Tahu Bambu, SME of Tahu Bandung Ashor and SME of Tahu Bandung; (4) Assess the QC on the production process in the three units of SMEs Tofu controlled or not. The data that used in this study are secondary and primary data. Primary data obtained through direct observation and interviews to the SMEs by purposive sampling, while the secondary data obtained from the internet and literature such as books, journals and theses. Analysis tools used in this study are Pareto Diagram, Cause and Effect Diagram and Control Chart. Furthermore, Cause and Effect diagram is known that the factors that affect damage in three SMEs of Tofu i.e men, materials, machines and tools, methods and environment with the main cause of Tofu production process based on Pareto diagram analysis is unsuccessfull process of cutting. QC of the SME of Tahu Bambu and SME of Tahu Bandung were analyzed using p Control chart show controlled, but in SME of Tahu Bandung there is one (1) lack of control.
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Judul: Analisis Pengendalian Mutu Untuk Mencapai Standar Kualitas Produk Corn Chips Di PT Anugrah Cita Era Food
Abstrak: PT. Anugrah Cita Era Food is one of the manufacturing companies and the resulting product is a snack extrudates (corn chips). This company is trying to produce products according to costomer demands by maintaining the quality of the product. But to get the best quality in accordance with the required standards of consumer needs quality control, which aims to minimize the deviations that does not comply with the standards set by the company. The objectives of this research are (1) outline the production process of corn to produce a qualified product and safe to consume, (2) analyze quality control in the whole production process of corn chips, (3) identify potential causes that affect the quality of corn chips, and (4) proving whether quality control in the production process is controlled or uncontrolled. Type of data used in this research are primary data and secondary data. The process of the analysis conduted in this research using Statistical Quality Control (SQC) approach for controlling the defective product corn chips. Priority are selected based on the result of the analysis using pareto diagram is corn grain repture (fracture) on the receipt of raw materials with a frequency value 50.30%, high water levels on the production process with a frequency value 29.6%, and weight of product which is not accordance (overunder) with the frequency value at A packing machine 68.65%, B 63.56%, C 65.95% dan D 63.03%. All nonconformities caused by three main factors are materials factors, methods and machine.
Keyword: Bogor Agricultural University (IPB), Statistical Quality Control (SQC), quality control, quality

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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