ANALISIS PENGENDALIAN KUALITAS PRODUK FROZEN SALTED EDAMAME MENGGUNAKAN METODE SIX SIGMA PADA PT XYZ

Abstract

Abstrak

Saat ini, perusahaan dituntut untuk menghasilkan produk yang berkualitas tinggi sehingga dapat mencapai kepuasan konsumen. Salah satu industri yang mengutamakan kualitas produk baik dalam hal rasa, tekstur, tampilan, dan keamanan yaitu industri makanan. PT XYZ adalah perusahaan pangan berbasis agribisnis yang salah satunya memproduksi Frozen Salted Edamame. Prinsip PT XYZ yaitu selalu menjaga kualitas produknya dengan target persentase produk defect setiap harinya 15%. Namun, diketahui bahwa persentase produk defect setiap harinya belum stabil dan beberapa kali melebihi target. Oleh karena itu, diperlukan pengendalian kualitas terhadap proses produksi menggunakan metode Six Sigma dengan pendekatan DMAIC (Define-Measure-Analyze-Improve-Control). Hasil penelitian menunjukkan terdapat empat jenis defect yang terjadi, yaitu appearance, mechanical, safety, dan pod. Berdasarkan perhitungan, diketahui nilai DPMO mencapai 45556,959 dengan nilai sigma sebesar 3,190. Rekomendasi perbaikan diberikan berdasarkan defect yang paling sering terjadi menggunakan fishbone diagram, yaitu defect Appearance. Saran perbaikan yang dapat diberikan adalah memberlakukan sistem reward and punishment; mengadakan training berkala; melakukan pengecekan mesin rutin; melaksanakan Quick Check dan Briefing sebelum shift dimulai; serta melakukan inspeksi Material Incoming dengan ketat.

Kata kunci: Frozen Salted Edamame; Six Sigma; DMAIC; p-Chart; Pareto Diagram; Fishbone Diagram

Abstract

[Quality Control Analysis of Frozen Salted Edamame Products Using the Six Sigma Method at PT XYZ] Nowadays, companies are required to produce high-quality products so as to achieve consumer satisfaction. One industry that prioritises product quality in terms of taste, texture, appearance, and safety is the food industry. PT XYZ is an agribusiness-based food company, one of which produces Frozen Salted Edamame. The principle of PT XYZ is to always maintain the quality of its products with a target percentage of defective products every day of 15%. However, it is known that the percentage of defective products every day has not been stable and several times exceeded the target. Therefore, it is necessary to control the quality of the production process using the Six Sigma method with the DMAIC (Define-Measure-Analyze-Improve Control) approach. The results showed that there were four types of defects that occurred, namely appearance, mechanical, safety, and pod. Based on the calculation, it is known that the DPMO value reaches 45556.959 with a sigma value of 3.190. Recommendations for improvement are given based on the defects that occur most often using the fishbone diagram, namely Appearance defects. Suggestions for improvement that can be given are to implement a reward and punishment system; conduct periodic training; perform routine machine checks; carry out Quick Checks and Briefings before the shift starts; and conduct strict Incoming Material inspections.order.

Keywords: Frozen Salted Edamame; Six Sigma; DMAIC; p-Chart; Pareto Diagram; Fishbone Diagram