Penerapan Metode Six Sigma Pada Perbaikan Kualitas Produk Ice Cream Pada CV. Iman Pratama Mandiri

Haholongan, David Santoso (2023) Penerapan Metode Six Sigma Pada Perbaikan Kualitas Produk Ice Cream Pada CV. Iman Pratama Mandiri. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Es Rumah Semut merupakan salah satu badan usaha yang bergerak di sektor industri makanan yang berlokasi di daerah Bandung, Jawa Barat. Es Rumah Semut memproduksi berbagai macam variant es krim yang dipasarkan melalui sistem kemitraan business to business dan juga membuka outlet secara langsung. Es Rumah Semut sudah berdiri sejak 2015 dan sudah memasarkan produknya di sekitar wilayah Bandung dan daerah sekitar Jawa Barat. Berdasarkan survei yang telah dilakukan peneliti terhadap customer dari Es Rumah Semut, didapatkan bahwa produk es krim cup merupakan produk dengan keluhan terbanyak dibanding dengan jenis produk lain dengan total keluhan sebanyak 26 keluhan. Kemudian dilakukan identifikasi deffect produk melalui data pada bulan September 2022 dan didapatkan 4 jenis deffect yaitu jumlah padatan, cemaran logam/benda asing, cemaran mikroba, dan kemasan rusak. Berdasarkan perhitungan dari diagram paretto didapatkan bahwa terdapat 3 jenis deffect yang merupakan CTQ dari produk es krim cup yaitu jumlah padatan yang berpengaruh sebesar 58%, Cemaran logam atau benda asing yang berpengaruh sebesar 18%, dan cemaran Mikroba yang berpengaruh sebesar 16%. Adapun diketahui bahwa nilai sigma dari produk es krim cup ialah sebesar 3.61. Kemudian dari jenis CTQ yang telah diidentifikasi sebelumnya, dilakukan analisa Root Cause Analysis guna menentukan jenis-jenis akar penyebab permasalahan yang mempengaruhi masing-masing jenis deffect. Setelah itu dilakukan penerapan metode Failure Mode and Effect Analysis guna menentukan akar penyebab permasalahan paling kritis penyebab masing-masing jenis deffect. Setelah itu dilakukan penentuan jenis improvement dari masing-masing deffect yang mempertimbangkan akar penyebab permasalahan yang paling kritis. Kemudian dilakukan perhitungan nilai Benefit Cost Ratio dari masing-masing improvement dari tiap deffect kritis guna menentukan jenis improvement terbaik berdasarkan nilai dari Benefit Cost Ratio dari tiap Improvement. Adapun berdasarkan perhitungan Benefit Cost Ratio yang telah dilakukan terhadap tiap usulan improvement, didapatkan improvement terbaik dari tiap deffect kritis yaitu untuk deffect cemaran mikroba yaitu menutup gap atau lubang-lubang tempat persembunyian hama dengan nilai BCR sebesar 2,88. Cemaran logam/benda asing yaitu melakukan pelumasan dan pemolesan terhadap tiap mesin produksi dengan nilai BCR sebesar 1,28. Jumlah padatan yaitu menentukan waktu service mesin secara rutin dengan nilai BCR sebesar 3,26. Adapun terdapat perbedaan kondisi antara sebelum dan setelah dilakukannya kondisi improvement baik dari segi deffect maupun finansial. Adapun dari segi deffect dari yang sebelumnya berjumlah 2282 deffect menjadi 1388 deffect dan juga dari segi finansial yang sebelumnya memiliki kerugian berjumlah Rp11.410.000 menjadi Rp6.946.000. Adapun nilai sigma diestimasikan meningkat dari 3,61 menjadi 3,81 apabila usulan improvement dilakukan.
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Es Rumah Semut is a business entity engaged in the food industry sector located in Bandung, West Java. Es Rumah Semut produces various kinds of ice cream variants which are marketed through a partnership system, business to business and also open outlets directly. Es Rumah Semut has been established since 2015 and has marketed its products around the Bandung area and areas around West Java. Based on a survey conducted by researchers on customers from Es Rumah Semut, it was found that cup ice cream products were the product with the most complaints compared to other types of products with a total of 26 complaints. Then identification of product defects was carried out through data in September 2022 and 4 types of defects were obtained, namely the amount of solids, metal/foreign object contamination, microbial contamination, and damaged packaging. Based on calculations from the paretto diagram, it was found that there were 3 types of defects which were the CTQ of ice products cup cream, namely the amount of solids which has an effect of 58%, metal contamination or foreign matter which has an effect of 18%, and microbial contamination which has an effect of 16%. It is known that the sigma value of the ice cream cup product is 3.61. Then from the CTQ types that have been identified previously, a Root Cause Analysis is performed to determine the types of root causes that affect each type of defect. After that, the implementation of the Failure Mode and Effect Analysis method was carried out to determine the root causes of the most critical problems causing each type of defect. After that, the type of improvement for each defect is determined by considering the most critical root cause of the problem. Then calculate the value of the Benefit Cost Ratio of each improvement from each critical defect in order to determine the best type of improvement based on the value of the Benefit Cost Ratio of each Improvement. Meanwhile, based on the Benefit Cost Ratio calculation that has been carried out for each improvement proposal, the best improvement for each critical defect is obtained, namely for the microbial contamination defect, namely closing gaps or holes where pests are hiding with a BCR value of 2.88. Metal/foreign object contamination, namely lubrication and polishing of each production machine with a BCR value of 1.28. The amount of solids that determines the routine service time of the machine with a BCR value of 3.26. There are differences in conditions between before and after the improvement conditions, both in terms of defects and financially. As for the defects, from the previous 2,282 defects to 1,388 defects and also from a financial perspective, the previous losses amounted to Rp. 11,410,000 to Rp. 6,946,000. The sigma value before the improvement was from 3.81 to 3.61 after the improvement was carried out.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Benefit Cost Ratio, Es Rumah Semut, Failure Mode and Effect Analysis, Root Cause Analysis, Six Sigma
Subjects:	H Social Sciences > HF Commerce > HF5415.155 Product life cycle. Q Science Q Science > Q Science (General) T Technology > TS Manufactures > TS171 Product design
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26201-(S1) Undergraduate Thesis
Depositing User:	David Santoso Haholongan
Date Deposited:	11 Feb 2023 08:58
Last Modified:	11 Feb 2023 08:58
URI:	http://repository.its.ac.id/id/eprint/96801

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