Mukarromah, Luluk (2017) Pengendalian dan Peningkatan Kualitas Produk Deo Go! Potato Menggunakan Metode Six Sigma di PT. Siantar Top, Tbk. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Salah satu produk unggulan PT. Siantar Top, Tbk pada kategori biskuit adalah Deo Go! Potato. Terdapat empat karakteristik kualitas yang sangat penting untuk dikendalikan supaya hasil produksi biskuit sesuai standar yang ditetapkan di Work Order (WO) perusahaan yaitu berat, diameter horizontal, diameter vertikal, dan ketebalan. Ukuran standar per 5 pcs biskuit untuk berat antara 9,5-10,5 gram, diameter antara 54-56 mm, dan tebal antara 5,5-6,5 mm. Perusahaan mempunyai target hasil proses produksi yang defect sebesar 1% per bulan. Pada proses produksi selama bulan Februari sampai Maret 2017 menghasilkan defect sebesar 5,45%, sehingga terdapat gap sebesar 3,45%. Pendekatan Six Sigma dapat digunakan untuk mengurangi persentase cacat dalam produksi. Penerapan Six Sigma diawali dari fase define, yaitu membuat goal statement, diagram SIPOC, dan histogram. Histogram menunjukkan bahwa proses produksi menghasilkan produk yang tidak sesuai spesifikasi. Pada fase measure menghitung jumlah cacat (defect) untuk mengetahui nilai DPMO dan tingkat sigma. Nilai tingkat sigma proses produksi saat ini sebesar 3,71 sigma. Selain itu, hasil Gauge R&R tipe 1 menunjukkan bahwa alat ukur yang digunakan sudah baik. Sementara itu, pada fase analyze menunjukkan bahwa rata-rata proses tidak terkendali secara statistik. Jenis defect terbanyak yaitu tebal dan diameter horizontal tidak standar. Dari tabel FMEA diketahui penyebab potensial karena setting temperatur oven tidak tepat dan varian pemberian air saat proses mixing adonan, sehingga diberikan beberapa rekomendasi pada pihak perusahaan untuk perbaikan proses produksi.
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One of the best products at PT. Siantar Top, Tbk for biscuit category is Deo Go! Potato. There are 4 important characteristics of quality to be controlled so that the biscuit production according to standard set in Work Order, that is weight, horizontal diameter, vertical diameter, and thickness. Standard size per 5 pcs biscuit for weight between 9,5-10,5 gram, horizontal and vertical diameter between 54-56 mm, and thickness between 5,5-6,5 mm. Company has target defects in production process as big as 1% per month. Defects are produced during February to March 2017 as big as 5,45%, it have gap of 3,45%. Six Sigma approach can be used to reduce the percentage of defects in production. The implementation of Six Sigma is begun with define phase, which is creating goal statement, SIPOC diagram, and histogram. Histograms show that the production process produces products that dont meet specifications. In the measure phase will calculate the number of defects to know DPMO and sigma level. Sigma level of the current production process is 3,71 sigma. After that, outputs of Gauge R&R type 1 show that measurement tools are used working well. Meanwhile, in the analyze phase shows that the process average is not controlled statistically. The most defect types are non standard of thickness and horizontal diameter. The potential cause from FMEA table is unstable oven temperature and amount of water supply during mixing process of dough, then given some recommendations to the company for improvement in production process.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Deo Go! Potato, DMAIC, Six Sigma |
| Subjects: | H Social Sciences > HA Statistics Q Science > Q Science (General) |
| Divisions: | Faculty of Mathematics and Science > Statistics > 49201-(S1) Undergraduate Thesis |
| Depositing User: | Luluk Mukarromah |
| Date Deposited: | 28 Sep 2017 03:51 |
| Last Modified: | 06 Mar 2019 07:39 |
| URI: | http://repository.its.ac.id/id/eprint/45225 |
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