| dc.description.abstract | PT XYZ merupakan perusahaan industri pangan yang memproduksi sosis, dengan masalah utama yang ditemui berupa produk reject yang menyebabkan kerugian, menurunnya efisiensi produksi, dan berpotensi menurunnya mutu produk. Penelitian ini bertujuan untuk mengidentifikasi jenis reject, menganalisis faktor penyebab reject dan memberikan rekomendasi pengendalian untuk mengurangi jumlah reject produk sosis. Metode penelitian menggunakan metode six sigma dengan pendekatan Define, Measure, Analyze, Improve, Control (DMAIC). Hasil analisis terdapat lima jenis reject yaitu ukuran tidak sesuai standar, kerutan pada casing, twist casing, bintik hitam pada permukaan, dan loss vaccum. Ditemukan jenis reject dominan yaitu ukuran tidak sesuai standar sebesar 86% dari total reject. Hasil diagram sebab akibat, produk reject ini disebabkan oleh faktor mesin, metode dan manusia. Berdasarkan implementasi tindakan perbaikan diperoleh persentase produk sosis reject setelah perbaikan sebesar 56,55% dengan kenaikan level sigma dari 4,20 menjadi 4,46 yang setara dengan rata-rata USA.
PT XYZ is a food manufacturing company that produces sausages. Its main problem is product rejection, which causes losses, decreases production efficiency, and potentially reduces product quality. This study aims to identify the types of rejects, analyze the factors that cause rejects and provide control recommendations to reduce the number of rejects of sausage products. The research method uses the six sigma method with the Define, Measure, Analyze, Improve, Control (DMAIC) approach. The results of the analysis showed that there were five types of rejects,
namely size not up to standard, wrinkles on the casing, detached casing twist, black spots on the surface, and vaccum loss. The dominant type of reject was found to be non-standard size at 86% of the total rejects. As a result of the cause and effect diagram, this reject product is caused by machine, method and human factors. Based on the implementation of corrective actions, the percentage of reject sausage products after improvement is 56.55% with an increase in the sigma level from 4.20 to 4.46 which is equivalent to the USA average. | |
| dc.description.abstract | PT XYZ is a food manufacturing company that produces sausages. Its main
problem is product rejection, which causes losses, decreases production efficiency,
and potentially reduces product quality. This study aims to identify the types of
rejects, analyze the factors that cause rejects and provide control recommendations
to reduce the number of rejects of sausage products. The research method uses the
six sigma method with the Define, Measure, Analyze, Improve, Control (DMAIC)
approach. The results of the analysis showed that there were five types of rejects,
namely size not up to standard, wrinkles on the casing, detached casing twist, black
spots on the surface, and vaccum loss. The dominant type of reject was found to be
non-standard size at 86% of the total rejects. As a result of the cause and effect
diagram, this reject product is caused by machine, method and human factors.
Based on the implementation of corrective actions, the percentage of reject sausage
products after improvement is 56.55% with an increase in the sigma level from 4.20
to 4.46 which is equivalent to the USA average. | |
