Implementasi Metode Six Sigma untuk Mengurangi Defect pada Proses Produksi Kemasan Kopi Instan Butiran Coklat di PT. XYZ
DOI:
https://doi.org/10.22441/pasti.2023.v17i2.004Kata Kunci:
kualitas, defect, six sigma, kemasan, mesin, produksiAbstrak
PT. XYZ memproduksi berbagai jenis kopi dimana produk kopi instan butiran coklat merupakan produk yang paling diminati baik lokal maupun ekspor. Terdapat banyak variasi kemasan dalam produksi butiran coklat yang ditambahkan ke kopi instan dan dengan menggunakan Key Performance Indicators (KPI), ditentukan bahwa penggunaan bahan pengemas produk Chocogranule menghasilkan tingkat waste atau error yang tinggi sebesar 1,44% (nilai indikatif 0,7%). Penelitian bertujuan mengatasi masalah dengan memperbaiki proses produksi sehingga mengurangi limbah kemasan butiran coklat. Perusahaan dapat mengetahui dengan jelas kualitas produk yang diproduksi dan posisi kualitas produk di pasar. Penerapan metode Six Sigma dapat meningkatkan kinerja mesin dan volume penjualan dengan mengurangi jumlah produk cacat, dan penggunaan 5W + 2H menghasilkan faktor penyebab cacat pada produk butiran coklat.
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