Analisis Kuantitas dan Efektivitas Tindakan Perbaikan Loss Product pada Produksi Tepung Serbaguna di PT XYZ

Abstract

Kehilangan produk pada pembuatan tepung bumbu serbaguna merupakan salah satu permasalahan yang dapat menurunkan efisiensi proses dan meningkatkan biaya produksi. Penelitian ini bertujuan untuk mengidentifikasi tahapan proses yang menghasilkan loss product terbesar, menentukan akar penyebab masalah, serta mengevaluasi efektivitas tindakan perbaikan. Metode penelitian meliputi observasi lapangan, pengumpulan data loss product, analisis X¯-R Chart, fishbone diagram, 5 Why, 5W+1H, serta uji statistik paired sample t-test. Hasil penelitian menunjukkan loss product terbesar terjadi pada tahap pengemasan dengan akar penyebab yang berasal dari kategori metode, mesin, dan manusia. Tindakan perbaikan dilakukan melalui revisi Instruksi Kerja (IK), peningkatan frekuensi monitoring berat produk, serta sosialisasi kepada operator mengenai pemantauan berat produk dan pengisian formulir sesuai prosedur. Hasil uji paired sample t-test menunjukkan adanya penurunan loss product yang signifikan dengan nilai signifikansi 0,000 < 0,05. Rata-rata loss product menurun dari 12,82 kg menjadi 2,98 kg. Penelitian ini diharapkan dapat menjadi acuan bagi perusahaan dalam meningkatkan efektivitas proses pengemasan dan meminimalkan loss product.

Product loss in the production process of all-purpose seasoned flour is one of the problems that can reduce process efficiency and increase production costs. This study aims to identify the production stage that generates the highest product loss, determine the root causes of the problem, and evaluate the effectiveness of corrective actions. The research methods included field observations, product loss data collection, X¯-R Chart analysis, fishbone diagram, 5 Why analysis, 5W+1H analysis, and a paired sample t-test. The results showed that the highest product loss occurred during the packaging stage, with root causes identified in the method, machine, and human categories. Corrective actions included revising the Work Instruction (WI), increasing the frequency of product weight monitoring, and providing training to operators on product weight monitoring and proper form completion in accordance with established procedures. The paired sample t-test indicated a significant reduction in product loss, with a significance value of 0.000 (< 0.05). The average product loss decreased from 12.82 kg to 2.98 kg. This study is expected to serve as a reference for companies in improving the effectiveness of the packaging process and minimizing product loss.