Pendekatan Lean Six Sigma, Fmea-Ahp Untuk Mengidentifikasi Penyebab Cacat Pada Produk Sandal Di Pt. “X”

Wibowo, Moh. Muhyidin Agus; Pratikto, Pratikto; Wijayanti, Widya

doi:10.21776/ub.jemis.2016.004.02.10

Cited by 1 publication

(1 citation statement)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Penerapan metode six sigma melalui lima tahapan yaitu define, measure, analyze, improve, dan control (DMAIC) (Gasperz, 2002). Selanjutnya diikuti dengan metode Failure Mode and Effect Analysis (FMEA) pada tahap analyze untuk mengidentifikasi potensi kegagalan beserta akibatnya (Wibowo et al, 2016). Penerapan metode six sigma memiliki target untuk mencapai kemampuan operasi hanya 3,4 kecacatan dalam setiap satu juta kesempatan atau Defect Per Million Opportunities (DPMO).…”

unclassified

Analisis Pengendalian Kualitas Pada Produk Roti di PT. Bapak Bakery

Dewi

Yoga

Wiranatha

2023

JRMA

View full text Add to dashboard Cite

PT. Bapak Bakery is a food processing company, especially bread with various types of products. The types of product defects that are often encountered are inappropriate shape, inappropriate size and charred. The purposes of this study were to determine the level of defect in bread products at PT. Bapak Bakery, to know the factors that cause defective products that often occur in PT. Bapak Bakery, as well to formulate the recommendation of improvement efforts to overcome defective products that often occur in PT. Bapak Bakery. Data analysis used the six sigma method through five stages, namely define, measure, analyze, improve, and control (DMAIC) and followed by the Failure Mode and Effect Analysis (FMEA) method used in the Analyze stage. The results showed that the product sigma values ??1, 2, and 3 were at the level of 3.93, 3.86 and 3.09, these values ??had not yet reached the level of 6 sigma. Product sigma values ??1, 2, and 3 indicate the possibility of product defects of 7.852, 9.457 and 56.956 for one million opportunity. PT. Bapak Bakery needs to do quality control to achieve the target of zero defects. Factors causing product defects were human factors, method factors, raw material factors and machine factors. Suggestions for improvement that can be done are holding regular training for workers, including SOPs for making bread in each room of the production process, increasing supervision starting from the selection of raw materials, weighing materials, production processes, permanently listing measuring instruments on the production table, as well as the use of kanban cards and timers to simplify the baking process.

show abstract

unclassified