IMPLEMENTASI METODE SIX SIGMA DALAM DALAM MEMINIMASI PRODUK CACAT UNTUK MENINGKATKAN KUALITAS PRODUKSI (Studi Kasus Di Perusahaan Roti X)

Abstract

Six Sigma can implemented on various industry including bakery, one of that is X bakery. This research was conducted to improve quality process with minimized of defrct.  Define stage had identified four types of defects in the production process that were scorched, not fluffy, pale colors and chipped/ not intact. The pareto diagram shows the dominant type of defect was scorched by 48% of the total production. The results of fishbone diagram and 5W + 1H analysis pointed out that potential CTQ of scorched defect was setting of temperature and time.  Analyze stage shows that  production quality ratios about  97.50%,  failure rate about 3.87%, with DPMO about  9194 and  sigma level at 3.86. The experimental results showed that the  temperature setting at 186 ^° C for ovenbottom heat and 207 ^o C for oven top  heat and baked time about 30 minutes. This setting increased production quality ratio at  98.84%, decreased  product failure rate at  2.60%, with a value of DPMO about  5,800 and sigma level about 4.03 sigma.

Keywords: Six Sigma, Design of Experiments, Bakers