PERBAIKAN KUALITAS PROSES PADA LINI PRODUKSI BISCUIT STICK DI PT. MMS DENGAN METODE SIX-SIGMA DMAIC
Abstract: The research was
conducted at PT. Menara Manis Sarindo,
which is one of the manufacturing companies that process cocoa powder into
chocolate-based snacks. In today's competitive business, KPI-Q shifted from
strategic advantage to being a necessity. The aim of this study were to measure
the quality performance, based on sigma level indicator; find and analyze the
root cause of defects that occur in the production process, and propose
improvements and standardization processes on target so the number of defects
can be reduced. This study uses the framework of Six-Sigma methodology DMAIC
(define-measure-analyze-improve-control). Data used is the production data from
the period June 2011 to september 2011. In this study, primary data collection
is done by, among other things: sampling, interviews and field verification,
and consensus. Meanwhile, for the secondary data obtained from historical data
in production line biscuit stick. From the measurement results, obtained by the
PT. MMS has reached a level of 4.2 sigma or equivalent DPMO at 3090.2. Based on
statistical data, it is identified that the defects that often occur in the
process of sealing and baking are “cacat miring” and “cacat patah”. From the overall
analysis, the recommended proposals are standardize the process of setting a
seal machine, and install the incline at the end of the conveyor.
Penulis: Wilson Kosasih,
Ahmad, A. L. Widyawati L
Kode Jurnal: jptindustridd120105
