Arief, Archam (2017) Analisis Pengendalian Kualitas Proses Produksi Yoghurt Dengan Menggunakan Metode Six Sigma (Studi Kasus Di Cv Brawijaya Dairy Industry). Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk menentukan kemampuan produksi yoghurt dalam menghasilkan produk yang sesuai dengan spesifikasi, menentukan faktor-faktor yang paling berpengaruh dalam penyebab produk, membuat usulan perbaikan untuk mengendalikan kualitas produk dengan menggunakan metode six sigma. Pengendalian kualitas dengan metode six sigma ini akan dilakukan 4 tahap perbaikan diantaranya yaitu tahap Define (pendefinisian), tahap Measure (pengukuran), tahap Analyze (penganalisaan) dan tahap Improve (perbaikan). Hasil penelitian menunjukkan bahwa proses sealling masih perlu adanya banyak perbaikan. Berdasarkan hasil uji kenormalan data dengan uji Kolmogrov-Smirnov, diketahui bahwa data produk cacat terdistribusi normal dengan nilai Asymptotic Significance sebesar 0,695. Nilai sigma perusahaan berada di level 2,91. Hasil final yield sebesar 68,25%, sehingga metode yang ditetapkan standar perusahaan masih perlu adanya banyak perbaikan. Jumlah proporsi cacat terbesar jatuh pada hari ke 4, 5, 10, 15, dan 20, hal ini disebabkan oleh adanya beberapa faktor yaitu faktor mesin dan tenaga kerja. Produk cacat yang terjadi diantaranya adalah kemasan bocor, cacat lid cup, kotor, dan penyok. Faktor yang menyebabkan ketidaksesuaian pada proses sealling adalah mesin, manusia, metode, dan lingkungan. Usulan perbaikan yang dapat diberikan yaitu dengan membuat tim monitoring, melakukan perawatan dan perbaikan mesin secara berkala, menerapkan standard operasional procedure serta memperbaiki fasilitas kerja.
English Abstract
This study aims to determine the yoghurt production capabilities in producing products that comply with the specification, and to determine the factors that cause the product defects. This study also determine the most influential factors that causing of defective product. It will provide improvement suggestion to control the product quality using six sigma method. Quality control with the method of six sigma this would do 4 stages improvements include the stage define, measure, analyze and improve. The result shows that the sealing process is still need improvement. Based on the test results the data with the test Kolmogrov-Smirnov, note that defect product is distributed normal, which is the value of Asymptotic Significance 0.695. The value of the Company at the level of 2.91 sigma. The result of final yield is 68.25%, so the method that set by the company still needs a lot of improvement. The biggest proportion of the defect product is on the 4th, 5th, 10th, 15th, and 20th day. Product defects that occur the leak of packaging, lid cup defect, dirty, and dent packaging. It is caused by several factors, including: machine or equipment and human resources. The factors that cause products defect on the sealling process is a machine, man, method, and the environment. The improvement recommendations of the analysis with the six sigma method are to create a monitoring team to increase the discipline of the workers, maintenance of the machine regularly, implement standard operating procedure in detail as well as improve the working facilities.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/102/051702485 |
| Uncontrolled Keywords: | FMEA (Failure Modes & Effect Analysis), yoghurt, pengendalian kualitas, six sigma |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 28 Feb 2017 08:35 |
| Last Modified: | 16 Nov 2021 06:24 |
| URI: | http://repository.ub.ac.id/id/eprint/151327 |
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07_DAFTAR_PUSTAKA.pdf Download (1MB) | Preview |
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01_bagian_depan.pdf Download (1MB) | Preview |
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cover.pdf Download (1MB) | Preview |
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ringkasan_dan_summary.pdf Download (1MB) | Preview |
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08_LAMPIRAN.pdf Download (1MB) | Preview |
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DAFTAR_GAMBAR.pdf Download (1MB) | Preview |
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02_BAB_I.pdf Download (1MB) | Preview |
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06_BAB_V.pdf Download (1MB) | Preview |
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04_BAB_III_yoghurt.pdf Download (2MB) | Preview |
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03_BAB_II_yoghurt.pdf Download (1MB) | Preview |
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05_BAB_IV_yoghurt.pdf Download (2MB) | Preview |
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