Integrasi Lean-Six Sigma dan Taguchi dalam Mengeliminasi Waste dan Meningkatkan Kualitas pada Proses Produksi Kue Bagea

Aidil, Aida (2023) Integrasi Lean-Six Sigma dan Taguchi dalam Mengeliminasi Waste dan Meningkatkan Kualitas pada Proses Produksi Kue Bagea. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Di Kota Palopo dan sekitarnya, salah satu komoditi pangan yang diandalkan sejak dulu oleh masyarakat adalah tanaman sagu (Metroxylon sp). Kue bagea merupakan salah satu kukis tradisional berbahan dasar tepung sagu dengan daya beli yang tinggi. UKM ABC seringkali memproduksi kue bagea tidak sesuai dengan spesifikasi yang diinginkan, khususnya pada kue yang sering tidak mengembang dengan baik. Penelitian ini mencoba untuk melakukan integrasi lean�six sigma (LSS) dan taguchi-Gray Relational Analysis (GRA) melaui tahapan DMAIC dalam meningkatkan kualitas proses produksi kue bagea UKM ABC.Dengan mengadopsi risk matrix didapatkan bahwa critical waste terjadi adalah penerapan EHS, not-utilizing employee skills, dan defect. Dari hasil eksperimen taguchi-GRA, dengan mempertimbangkan respon keretakan permukaan atas dan tekstur kue, maka level faktor optimal yang didapatkan ialah pencampuran tepung sagu 80% dan kanji 20%; umur simpan tepung sangrai selama 1 hari; durasi pengadukan adonan selama 10 menit; dan takaran soda kue sebanyak 50 gram. Dengan menglimininasi NVA, selisih total waktu pada Future State Mapping dan Current State Mapping adalah sebesar 4558,33 detik atau sekitar 1,27 jam. Hasil penelitian dapat menjadi acuan bagi UKM ABC dalam meningkatkan kualitas proses dan produk, kepuasan pelanggan, dan keuntungan.
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In Palopo City and its surroundings, one of the food commodities that the community has relied on for a long time is sago (Metroxylon sp). Bagea cake is one of the traditional cookies made from sago flour with high purchasing power. ABC SMEs often produce bagea cakes that are not in accordance with the desired specifications, especially for cakes that often do not rise properly. This study tries to integrate lean-six sigma (LSS) and taguchi-Gray Relational Analysis (GRA) through the DMAIC stages in improving the quality of the ABC UKM bagea cake production process. By adopting the risk matrix, it is found that the critical waste that occurs is the application of EHS, not-utilizing employee skills, and defects. From the results of the taguchi-GRA experiment, by considering the crack of the top surface dan texture of the bagea cake, the optimal level of factors obtained is mixing sago flour 80% and starch 20%; shelf life of roasted sago flour for 1 day; the duration of mixing the dough for 10 minutes; and 50 grams of soda kue. By eliminating the NVA, the total time difference between Future State Mapping and Current State Mapping is 4558.33 seconds or around 1.27 hours. This research results can be a reference for ABC SMEs in improving process and product quality, customer satisfaction, and profit.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Kue Bagea, Lean-Six Sigma, Taguchi-GRA, DMAIC, Bagea Cake, Lean-Six Sigma, Taguchi-GRA, DMAIC.
Subjects:	T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control)
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26101-(S2) Master Thesis
Depositing User:	Aida Aidil
Date Deposited:	02 Feb 2023 07:40
Last Modified:	02 Feb 2023 07:40
URI:	http://repository.its.ac.id/id/eprint/96025

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