The proposed quality improvement of tofu production at UD. XYZ using DMAIC method
DOI:
https://doi.org/10.22441/oe.2024.v16.i3.124Keywords:
production, improvement proposed, quality improvement, six sigma, tofuAbstract
Tofu is known as people's food because the price is cheap and easily accessible by all levels of society. Tofu is in great demand. Besides its affordable price, this food is also healthy and can be processed into various dishes. Quality control is essential for a company to minimize the costs caused by product defects. It can help the company if there are irregularities in the production process. With a large number of irregularities in production, the company will experience losses in quality, cost and quantity. This research was conducted to control and improve the quality of tofu at UD. XYZ uses the Six Sigma method through the Define, Measure, Analyze, Improve, and Control stages. Based on the analysis results, the sigma value is 3.4, and the DPMO value is 29,189, indicating that improvement is still needed to reduce defects that arise so that the sigma value can be increased. Based on this research, it is suggested to improve the sigma quality by investing time and money to train new company employees and improve the equipment used in the tofu production process. It is purchasing automated equipment to support better production processes. Research on enhancing the quality of tofu production should be carried out periodically at UD. XYZ, as part of the company's continuous improvement.Downloads
References
Antony, J., Krishan, N., Cullen, D., & Kumar, M. (2012). Lean Six Sigma For Higher Education Institutions (Heis). International Journal Of Productivity And Performance Management, 61(8), 940–948. Https://Doi.Org/10.1108/17410401211277165
Aufi Fauziah, Ambar Harsono, & Gita Permata Liansari. (2014). Usulan Perbaikan Kualitas Menggunakan Metode Six Sigma Untuk Mengurangi Jumlah Cacat Produk Tahu Pada Perusahaan Pengrajin Tahu Boga Rasa. Reka Integra, 2(4), 166–176.
BPS. (2022). Industri Besar Dan Sedang.
BSN. (1998). Standar Nasional Indonesia Tahu.
Charismanda Adilla Tristianto, & Agus Triono, D. M. (2022). Pengendalian Kualitas Menggunakan Metode Six Sigma Dengan Melalui Pendekatan DMAIC Studi Kasus Di UD. XYZ. Prosiding SENASTITAN , 2, 200–209.
Costa, L. B. M., Godinho Filho, M., Fredendall, L. D., & Devós Ganga, G. M. (2021). Lean Six Sigma In The Food Industry: Construct Development And Measurement Validation. International Journal Of Production Economics, 231, 107843. Https://Doi.Org/10.1016/J.Ijpe.2020.107843
Costa, L. B. M., Godinho Filho, M., Fredendall, L. D., & Ganga, G. M. D. (2020). The Effect Of Lean Six Sigma Practices On Food Industry Performance: Implications Of The Sector’s Experience And Typical Characteristics. Food Control, 112, 107110. Https://Doi.Org/10.1016/J.Foodcont.2020.107110
Costa, L. B. M., Godinho Filho, M., Fredendall, L. D., & Gómez Paredes, F. J. (2018). Lean, Six Sigma And Lean Six Sigma In The Food Industry: A Systematic Literature Review. Trends In Food Science & Technology, 82, 122–133. Https://Doi.Org/10.1016/J.Tifs.2018.10.002
Dedy Nur Midayanto, & Sudarminto Setyo Yuwono. (2014). PENENTUAN ATRIBUT MUTU TEKSTUR TAHU UNTUK DIREKOMENDASIKAN SEBAGAI SYARAT TAMBAHAN DALAM STANDAR NASIONAL INDONESIA [IN PRESS OKTOBER 2014]. Jurnal Pangan Dan Agroindustri, 2(4), 259–267.
Dennis C Kinlaw. (1992). Continuous Improvement And Measurement For Total Quality: A Team-Based Approach. Pfeiffer & Company.
Fandy Tjiptono. (2000). Prinsip-Prinsip Total Quality Service. Andi.
Hairiyah, N., & Amalia, R. R. (2020). PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE SIX SIGMA DI UD. SUMBER URIP. AGROINTEK, 14(1), 14–23. Https://Doi.Org/10.21107/Agrointek.V14i1.5222
Handoko, A., Primasanti, Y., & Nugrahadi, B. (2023). ANALISIS PENGENDALIAN KUALITAS TAHU PUTIH MENGGUNAKAN METODE SIX SIGMA DENGAN IMPROVE KAIZEN DI PD TAHU PAK MUTAKIN. Jurnal Aplikasi Ilmu Teknik Industri (JAPTI), 4(1), 21–33. Https://Doi.Org/10.32585/Japti.V4i1.4904
Indrasari, L. D., Ana Komari, Afiff Yudha Tripariyanto, Krishna Tri Sanjaya, & Saufik Lutfianto. (2021). Metodologi DMAIC Untuk Meminimumkan Penolakan Produk Tahu Kuning Oleh Agen Distributor. Journal Of Research And Technology, 7(2), 123–138. Https://Doi.Org/10.55732/Jrt.V7i2.551
Irwan, & Didi Haryono. (2015). Pengendalian Kualitas Statistik. CV. Alfabeta.
Joseph M Juran, & A Blanton Godfrey. (1993). Quality Planning And Analysis (Vol. 3). Mc-Graw Hill Book Inc.
Lim Sanny, Selly Novela, & Novita S. (2016). Product Quality Development Analysis With Six Sigma Method: Case Of SME Tofu Production In Indonesia. Jurnal Pertanika, 24, 155–168.
Linderman, K., Schroeder, R. G., Zaheer, S., & Choo, A. S. (2003). Six Sigma: A Goal‐Theoretic Perspective. Journal Of Operations Management, 21(2), 193–203. Https://Doi.Org/10.1016/S0272-6963(02)00087-6
Muhammad Saleh, Dewa Gede Satria Dharma, Juwita Mariana Banjarnahor, Muhammad Kian Fajar Nugroho, & Puspita Sari. (2023). ANALISIS PENGENDALIAN KUALITAS MENGGUNAKAN METODE LEAN SIX SIGMA PRODUK TAHU MENTAH (STUDI KASUS TAHU SUMEDANG PERMATA). Logistica, 1(2), 1–10.
Press, D. (2003). Guidelines For Failure Mode And Effects Analysis (FMEA), For Automotive, Aerospace, And General Manufacturing Industries. CRC Press. Https://Doi.Org/10.1201/9780203009680
Rafi Pratama, D., & Al Faritsy, A. Z. (2024). Implementasi Six Sigma Dan Fault Tree Analysis Dalam Peningkatan Kualitas Produk Tahu. Jurnal Teknologi Dan Manajemen Industri Terapan, 3(3), 304–312. Https://Doi.Org/10.55826/Jtmit.V3i3.451
Raman, Mr. R. S., & Basavaraj, P. (Dr. ) Y. (2019). Quality Improvement Of Capacitors Through Fishbone And Pareto Techniques. International Journal Of Recent Technology And Engineering (IJRTE), 8(2), 2248–2252. Https://Doi.Org/10.35940/Ijrte.B2444.078219
Rimantho, D., & Mariani, D. M. (2017). Penerapan Metode Six Sigma Pada Pengendalian Kualitas Air Baku Pada Produksi Makanan. Jurnal Ilmiah Teknik Industri, 16(1), 1. Https://Doi.Org/10.23917/Jiti.V16i1.2283
Rujianto, K., & Wahyuni, H. C. (2018). Pengendalian Kualitas Produk Dengan Menggunakan Metode SQC Dan HRA Guna Meningkatkan Hasil Produksi Tahu Di IKM H. Musauwimin. PROZIMA (Productivity, Optimization And Manufacturing System Engineering), 2(1), 1–11. Https://Doi.Org/10.21070/Prozima.V2i1.1065
Snee, R. D. (2010). Lean Six Sigma – Getting Better All The Time. International Journal Of Lean Six Sigma, 1(1), 9–29. Https://Doi.Org/10.1108/20401461011033130
Sugiyono. (2016). Statistika Untuk Penelitian. CV Alfabeta.
Suhartinah, S., Wiyatno, T. N., & Darmawan, H. (2024). Analisis Pengendalian Kualitas Produk Tahu Dengan Pendekatan Metode Six Sigma Dmaic Di Pabrik Tahu Abc Karawang. Action Research Literate, 8(10), 2801–2815. Https://Doi.Org/10.46799/Arl.V8i10.2217
Vincent Gasperz. (2008). The Executive Guide To Implementing Lean Six Sigma. Gramedia Pustaka Utama.
Widiwati, I. T. B., Liman, S. D., & Nurprihatin, F. (2024). The Implementation Of Lean Six Sigma Approach To Minimize Waste At A Food Manufacturing Industry. Journal Of Engineering Research. Https://Doi.Org/10.1016/J.Jer.2024.01.022
Downloads
Published
How to Cite
Issue
Section
License
The copyright to this article is transferred to Universitas Mercu Buana (UMB) if and when the article is accepted for publication. The undersigned hereby transfers any and all rights in and to the paper including without limitation all copyrights to UMB. The undersigned hereby represents and warrants that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required. The undersigned represents that he/she has the power and authority to make and execute this assignment.
We declare that:
1. This paper has not been published in the same form elsewhere.
2. It will not be submitted anywhere else for publication prior to acceptance/rejection by this Journal.
3. A copyright permission is obtained for materials published elsewhere and which require this permission for reproduction.
Furthermore, I/We hereby transfer the unlimited rights of publication of the above mentioned paper in whole to UMB. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, microform, electronic form (offline, online) or any other reproductions of similar nature.
The corresponding author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. This agreement is to be signed by at least one of the authors who have obtained the assent of the co-author(s) where applicable. After submission of this agreement signed by the corresponding author, changes of authorship or in the order of the authors listed will not be accepted.
Retained Rights/Terms and Conditions
1. Authors retain all proprietary rights in any process, procedure, or article of manufacture described in the Work.
2. Authors may reproduce or authorize others to reproduce the Work or derivative works for the authors personal use or for company use, provided that the source and the UMB copyright notice are indicated, the copies are not used in any way that implies UMB endorsement of a product or service of any employer, and the copies themselves are not offered for sale.
3. Although authors are permitted to re-use all or portions of the Work in other works, this does not include granting third-party requests for reprinting, republishing, or other types of re-use.
