Analisis Penyebab Defect dan Upaya Perbaikan Pengemasan Soft Roll di PT Aerofood Indonesia

Abstract

Proses pengemasan soft roll di PT Aerofood Indonesia masih mengalami defect yang memengaruhi mutu produk. Penelitian ini bertujuan mengidentifikasi jenis defect, menganalisis kestabilan proses, menentukan faktor penyebab utama, serta mengevaluasi efektivitas tindakan perbaikan. Penelitian menggunakan metode Statistical Quality Control (SQC) dengan data pengamatan selama 30 hari sebelum dan sesudah perbaikan. Hasil penelitian menunjukkan bahwa terdapat dua jenis defect, yaitu poor seal dan produk terpotong, dengan poor seal sebagai defect dominan sebesar 94% dari total defect. Proses pengemasan sebelum perbaikan belum sepenuhnya terkendali secara statistik. Defect poor seal dipengaruhi oleh kondisi komponen sealing dan pengendalian parameter proses yang belum optimal. Tindakan perbaikan menurunkan persentase defect poor seal dari 13,6% menjadi 10,9%, meningkatkan kestabilan proses, dan memberikan perbedaan yang signifikan berdasarkan uji Paired Sample t-Test (p < 0,05). Hasil penelitian menunjukkan bahwa optimalisasi proses sealing efektif dalam meningkatkan kualitas pengemasan.

Defects in the soft roll packaging process at PT Aerofood Indonesia affect product quality. This study aimed to identify the types of defects, analyze process stability, determine the main causes of defects, and evaluate the effectiveness of corrective actions. The study employed the Statistical Quality Control (SQC) method using observational data collected over 30 days before and after the implementation of corrective actions. The results showed that two types of defects were identified, namely poor seal and cut products, with poor seal accounting for 94% of the total defects. The packaging process before improvement was not yet fully under statistical control. The poor seal defect was mainly caused by the condition of the sealing components and suboptimal control of process parameters. The corrective actions reduced the poor seal defect rate from 13.6% to 10.9%, improved process stability, and resulted in a statistically significant difference based on the Paired Sample t-Test (p < 0.05). The findings indicate that optimizing the sealing process is effective in improving packaging quality.