Setiawan, Rafly Maulana and Al Faritsy, Ari Zaqi (2024) ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI BAKAR MENGGUNAKAN METODE SIX SIGMA DAN KAIZEN PADA PABRIK ROTI BAKAR AZHARI. Tugas Akhir thesis, University of Technology Yogyakarta.
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Abstract
ABSTRAK Pabrik Roti Bakar Azhari merupakan UMKM yang bergerak di bidang produksi roti bakar sejak tahun 2016. Dalam proses produksinya masih ditemukan cacat pada tanggal 27 Februari – 27 Maret 2024. Pabrik Roti Bakar Azhari memproduksi roti bakar sebanyak 12.551 potong, terdiri dari 205 potong roti sobek. dan 92 potong roti gosong. Berdasarkan permasalahan diatas dapat diselesaikan dengan menggunakan metode six sigma dan Kaizen melalui tahapan DMAIC (define, Measure, Analyze, Improve, Control), dengan tahap Improve menggunakan metode Five M-checklist dan tahap Control menggunakan metode Metode Five Step Plan (gerakan 6s) digunakan untuk mengendalikan kualitas dari proses awal hingga ditemukan usulan perbaikan. Berdasarkan hasil perhitungan mempunyai tingkat sigma sebesar 2,488 dengan hasil cacat per juta peluang (DPMO) sebesar 12.000 dan hasil Defect Per Opportunities (DPO) sebesar 0,012. Berdasarkan diagram Pareto persentase cacat yang paling dominan adalah cacat roti sobek sebesar 69% dan cacat roti bakar sebesar 31%. Usulan perbaikan yang dilakukan adalah, melakukan ventilasi udara, melakukan perbaikan dengan memberikan fitur timer pada mesin oven, membeli alat ukur digital, menata kembali tempat produksi dan membuat simbol-simbol pada tempat penyimpanan serta membuat jadwal jam kerja dan jadwal istirahat. Kata Kunci: Roti Bakar, Cacat, DMAIC, Kaizen, Six sigma ABSTRACT Azhari Toast Factory has produced toast since 2016 and is classified as an MSME. Defects were still found during the production process from February 27 to March 27, 2024. The Azhari Toast Factory manufactured 12,551 slices of toast, with 205 slices made from torn bread and 92 burnt pieces of bread. The abovementioned issues can be addressed by applying the Six Sigma and Kaizen methods, specifically through the stages of DMAIC (define, Measure, Analyze, Improve, Control). During the Improve stage, the Five M-checklist methods can be utilized, and the Control stage can utilize the Five Step Plan method (6s movement) to ensure quality control throughout the entire process until a potential improvement solution is identified. According to the calculation findings, the sigma level is 2.488 with 12,000 defects per million opportunities (DPMO) and a Defects Per Opportunity (DPO) of 0.012. According to the Pareto diagram, most defects are torn bread, accounting for 69%, while 31% are toast defects. The proposed improvements include ventilating the air, adding a timer feature to the oven machine, purchasing digital measuring instruments, reorganizing the production area, adding symbols to the storage area, and creating a work and break schedule. Keywords: Toast, Defects, DMAIC, Kaizen, Six Sigma
| Item Type: | Thesis (Skripsi, Tugas Akhir or Kerja Praktek) (Tugas Akhir) |
|---|---|
| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Sains dan Teknologi > S1 Teknik Industri |
| Depositing User: | Kaprodi S1 Teknik Industri UTY |
| Date Deposited: | 17 Dec 2024 08:57 |
| Last Modified: | 17 Dec 2024 08:57 |
| URI: | http://eprints.uty.ac.id/id/eprint/17295 |
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