Analisis Pengendalian Mutu Mi Kering dengan Pendekatan Six Sigma dan Failure Mode and Effect Analysis (FMEA) di PT XYZ

Abstract

Pengendalian mutu penting dalam menjaga konsistensi kualitas produk mi kering, terutama pada parameter Critical to Quality (CTQ) seperti berat bersih, kadar air, dan suhu mi blok. Penelitian ini bertujuan menganalisis pengendalian mutu mi kering di PT XYZ dengan pendekatan Six Sigma dan Failure Mode and Effect Analysis (FMEA). Data dikumpulkan selama 10 hari melalui observasi dan pengukuran langsung, terdiri dari 3950 sampel berat bersih dan 3980 sampel suhu mi blok yang jumlah sampelnya dihitung dari rumus Slovin, serta 30 sampel kadar air yang mengikuti jadwal divisi Quality Control divisi analisis. Analisis dilakukan dengan tahapan Define, Measure, Analyze, Improve, dan Control (DMAIC). Nilai sigma sebesar 1,64 untuk berat bersih, 2,47 untuk kadar air, dan 2,24 untuk suhu mi blok menunjukkan bahwa proses produksi masih berada dalam kisaran umum industri pangan di Indonesia, meskipun masih di bawah standar Six Sigma ideal. FMEA mengidentifikasi penyebab dominan ketidaksesuaian mutu, seperti jumlah untaian mi tidak konsisten, suhu mi blok melebihi batas, serta kemacetan jalur pengemasan. Usulan perbaikan meliputi pelatihan operator, standarisasi prosedur operasi (SOP), penyesuaian kecepatan conveyor, serta penjadwalan perawatan alat. Penerapan metode Six Sigma dan FMEA secara terpadu dapat meminimalkan cacat produk serta meningkatkan efisiensi proses produksi pada industri pangan.

Quality control is essential in maintaining consistent product standards in dried noodles, particularly regarding Critical to Quality (CTQ) parameters such as net weight, moisture content, and temperature. This study aims to analyze the quality control of dried noodles at PT XYZ using the Six Sigma and Failure Mode and Effect Analysis (FMEA) approaches. Data were collected over 10 days through direct observation and measurement, consisting of 3,950 samples for net weight and 3,980 samples for temperature, determined using the Slovin formula, and 30 samples for moisture content, based on the schedule of the Quality Control division. The analysis followed the Define, Measure, Analyze, Improve, and Control (DMAIC) stages. The sigma levels were 1.64 for net weight, 2.47 for moisture content, and 2.24 for temperature, indicating that the production process aligns with general food industry standards in Indonesia, though still below the ideal Six Sigma level. FMEA identified key quality issues, including inconsistent noodle strands, excessive noodle temperature, and packaging line congestion. Suggested improvements include operator training, standardization of operating procedures (SOP), conveyor speed adjustments, and scheduled equipment maintenance. The integrated application of Six Sigma and FMEA can reduce product defects and enhance production efficiency in the food industry.