Minimasi Kecacatan pada Produk Kemasan Kedelai Menggunakan Six Sigma, FMEA dan Seven Tools  di PT. SATP

Wijaya, Bagas Satria; Andesta, Deny; Priyana, Efta Dhartikasari

doi:10.35194/jmtsi.v5i2.1435

Cited by 8 publications

(8 citation statements)

References 4 publications

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“…Setiap perusahaan memiliki batas standar kualitas masing-masing dari produk yang dihasilkan. Keberhasilan suatu produk dapat tercapai dengan adanya kualitas yang baik dari kacamata pelanggan (Wijaya et al, 2021). Apabila produk yang dihasilkan tidak memenuhi standar, maka perusahaan harus melakukan pengendalian kualitas.…”

Section: Pendahuluanunclassified

Re-Desain Karton Box Pada Kemasan Bag in Box (Bib) Cokelat Cair Menggunakan Metode DFSS Untuk Keamanan Produk Perusahaan Cokelat Gresik

Bagus Arif Rahman

2024

jcm

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Gresik Chocolate Company is a food company with the main product of liquid chocolate. This research will focus on products with BIB packaging because, Gresik Chocolate Company in March-June there were 294 BIB carton boxes returned by the customer and there were 167 BIB carton boxes that were found defective or unfit for delivery in the warehouse storage area. In this study, the technique used was Design For Six Sigma with DMADV approach. In this study the tools used are control charts, cause and effect diagrams, and pareto diagrams. DMADV (Define, Measure, Analyze, Design, and Verify) is a methodology for designing and improving new services, products or processes. After re-design and taking checking samples using pareto charts when analyzing the results of new design verification, from 327 sample boxes calculated defect data 77 units or 23% defective carton boxes before re-design to 8 units or 2.4% defective carton boxes after re-design. The implementation of the DFSS method with the DMADV approach proved effective in replanning the BIB carton box design. Because it succeeded in making an optimal design by eliminating 4 types of defects in carton boxes based on VOC to 0. We recommend that companies provide clear SOPs and regular training for operators to better understand and be aware of the potential dangers that cause product defects.

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Section: Pendahuluanunclassified

Re-Desain Karton Box Pada Kemasan Bag in Box (Bib) Cokelat Cair Menggunakan Metode DFSS Untuk Keamanan Produk Perusahaan Cokelat Gresik

Bagus Arif Rahman

2024

jcm

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“…Menunjukkan bahwa cacat yang terjadi pada songkok ada tiga jenis kecacatan yaitu benang tidak beraturan, beludru tidak rapi, dan ukuran meleset [26]. Dari analisis cacat produk tersebut yang mengalami cacat yakni beludru tidak rapi yaitu sebesar 41%.…”

Section: Paretounclassified

Pengendalian Kualitas Produk Songkok untuk Meminimalkan Cacat Produksi Menggunakan Metode Seven Tools

Rosyidi,

Izzah,

Rufaidah

2023

jatiunik. jurnal. ilm. teknik. manaj. industri.

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Songkok is an iconic product from Gresik City which is a cultural heritage rich in meaning. Therefore, maintaining songkok quality needs to be done more carefully in order to maintain the integrity of this product in an increasingly competitive industry. Two Pendopo MSMEs are one of the largest songkok producing MSMEs in Gresik. However, this business is facing problems with the number of defective products produced. The purpose of this study is to minimize songkok production defects in MSMEs Two Pendopo. This research uses the seven tools method. With a total production of 4,250 units carried out over 25 working days, it was found that the largest defect was in irregular threads (4.6%). Control charts are used to monitor production variability. Remedial action involves training workers, repair of yarn material, and better environmental conditions. Periodic monitoring and evaluation is implemented to control product quality effectively.

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“…Kebaharuan dari penelitian ini dari objek dan lokasi penelitian. Studi ini mengacu pada peneltian sebelumnya [2], [3], [4], [5], [6], [7], [8], [9].…”

Section: Pendahuluanunclassified

Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh

Marlina,

Habibullah,

Armijal

2023

JOPT

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Established in 2002, the Ladior Cake and Cookies MSME operates in the culinary industry, specializing in the production of different kinds of moist cakes and pastries. The company places a strong emphasis on quality control. The company suffered from defective products resulting from quality issues in the production of both wet and dry cakes. Cake flaws include burned cakes, uneven cake sizes, unsightly cakes, easily brittle cakes, and moldy cakes. The purpose of this research is to control cake quality utilizing seven tools. This study is using a quantitative methodology. The research findings indicate that five different types of cake defects were obtained using the check sheet; the highest defects were caused by burnt cake when stratification was applied; the data were obtained using a histogram; the scatter diagram displayed the relationship between the factors causing defects; the Control Chart diagram displayed controlled cake production data; the Pareto diagram identified the defects that required attention, the most critical of which was an empty cake; and the Fish Bone Diagram identified the factors that cause burnt cake defects because the oven needed to be replaced. Factors including Man, Machine, Method, and Material are responsible for the highest number of cake defects out of all product. The Ladior Cake & Cookies owners have to improve maintenance, honing worker professionalism, and stepping up production process oversight to cut down on the amount of faulty goods. Seven tools will be added to the TQM technique by future researchers and used with other MSMEs.

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Minimasi Kecacatan pada Produk Kemasan Kedelai Menggunakan Six Sigma, FMEA dan Seven Tools di PT. SATP

Cited by 8 publications

References 4 publications

Re-Desain Karton Box Pada Kemasan Bag in Box (Bib) Cokelat Cair Menggunakan Metode DFSS Untuk Keamanan Produk Perusahaan Cokelat Gresik

Re-Desain Karton Box Pada Kemasan Bag in Box (Bib) Cokelat Cair Menggunakan Metode DFSS Untuk Keamanan Produk Perusahaan Cokelat Gresik

Pengendalian Kualitas Produk Songkok untuk Meminimalkan Cacat Produksi Menggunakan Metode Seven Tools

Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh

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