Rahmania, Alifah Dian (2019) Analisis Pengendalian Kualitas Produk Mie Instan dengan Pendekatan Six Sigma pada PT. Surya Pratista Hutama, Sidoarjo. Sarjana thesis, Universitas Brawijaya.
Abstract
PT. Surya Pratista Hutama, Sidoarjo merupakan perusahaan yang bergerak dalam industri makanan kering berupa mie kering, mie instan, serta snack ringan. Selama proses produksi berlangsung, masih terdapat cacat produksi yang belum diketahui pasti penyabab dari cacat tersebut, serta persentase cacat melebihi zero deffect yang telah ditentukan perusahaan serta belum mencapai level 6 sigma. Oleh karena itu, perlu dilakukan penelitian untuk mengurangi cacat product dan mendekati zero defect. Pendekatan yang digunakan dalam penelitian ini adalah pendekatan six sigma dengan tahapan Define, Measure, Analyze, improve (DMAI). Tahap define mendefinisikan dan mendeskripsikan permasalahan yang terjadi pada proses produksi mie instan serta karakteristik produk menggunakan diagram Supplier, Input, Process, Output, Customer (SIPOC) dan mengidentifikasi Critical to Quality (CTQ). Tahap measure menghitung peta kendali P (P-Chart), Deffect per Million Opportunity (DPMO), dan level sigma. Tahap analyze mencari sebab akibat akar permasalahan dari cacat produk menggunakan diagram fishbone dan failure mode and effect analysis (FMEA). Tahap improve dilakukan rekomendasi perbaikan bedasrkan nilai RPN tertinggi yang didapat. Hasil penelitian pada tahap define memperoleh hasil 2 jenis cacat yaitu cacat mie remuk dan cacat mie gosong dengan 4 CTQ yaitu warna mie tidak kusam atau terlalu kuning, mie tidak terlalu matang, mie tidak terdapat bagian yang remuk atau hancur, dan mie mempunyai bentuk utuh dan berat yang sesuai. Tahap measure, pada P-Chart memperoleh hasil cacat mie terdapat 4 observasi pada bulan Januari, Maret, Agustus, dan September yang berada diluar Batas Kendali Atas (UCL). Sedangkan untuk 3 observasi lainnya pada bulan April, Mei, dan Juli yang berada diluar Batas Kendali Bawah (LCL). Sedangkan pada tabel yang bewarna kuning 5 observasi pada bulan Februari, Juni, Oktober, November, dan Desember yang tidak melebihi batas kendali atas maupun batas kendali bawah. Cacat mie instan mempunyai nilai DPMO 12.334,95 yang dapat diartikan bahwa dari satu juta kesempatan yang ada akan terdapat 12.334,95 kemungkinan bahwa proses produksi mie instan yang akan menghasilkan cacat produk, mempunyai level sigma 3,746. Tahap analyze didapatkan nilai RPN yang paling tinggi dan berpengaruh, yaitu cacat mie remuk yang disebabkan mata pisau aus pada mesin pemotong memiliki RPN 252 serta mie terjatuh dan tersangkut di conveyor memiliki RPN 210. Untuk cacat mie gosong yang disebabkan oleh listrik padam memiliki RP 294. Tahap improve dengan usulan perbaikan yaitu, mengganti mata pisau mesin pemotong tiap 3 hari secala berkala dalam waktu perbaikan 5 menit, pembersihan jalur conveyor dan membuat dinding pada jalur conveyor, powerplant batubara kalori medium, training karyawan, checklist pemeliharaan mesin, serta check list setiap proses pembuatan mie.
English Abstract
PT. Surya Pratista Hutama, Sidoarjo is a company engaged in the dry food industry in the form of dry noodles, instant noodles, and snacks. During the production process, there are still production defects that the causes are not known yet and the percentage of defects exceeds 0.5% that has been determined by the company and have not reached level 6 sigma. Therefore, further research needs to be done to reduce product defects and approach zero defects. The approach used in this study is the six sigma approach with the steps Define, Measure, Analyze, and Improve (DMAI). The Define phase are defined and described the problems that occured in the production process of instant noodles and product characteristics using Supplier, Input, Process, Output, and Customer (SIPOC) diagram. The Measure stage identified Critical to Quality (CTQ) and calculates P-chart, Defect per Million Opportunity (DPMO), and sigma level. The Analyze phase looks for causes due to root causes of product defects using fishbone diagram and failure mode and effect analysis (FMEA). The Improve phase is recommended for improvement of the highest RPN values obtained. The results of the study at the stage of defining there are 2 types of defects, namely crushed noodle and burnt noodles with 4 CTQ, namely the color of the noodles is not dull or too yellow, the noodles are not over-cooked, the noodles have no crush or broken piece, and the noodles have a perfect shape and weight. The results of measure stage, The PChart, there are 4 observations in January, March, August, and September that are outside the Upper Control Limit (UCL). Whereas for the other 3 observations in April, May and July that are outside the Lower Control Limit (LCL). Whereas in the yellow colored table 5 observations in February, June, October, November, and December did not exceed the upper or lower control limits. The instant noodle defect has a value of DPMO 12,334.95 which means that from one million opportunities there will be 12,334.95 possibility that the production process of instant noodles will produce product defects, has a sigma level of 3,746. Analyze stage obtained the highest and most influential RPN value, namely crushed noodle defects caused by worn blades on cutting machines having RPN 252 and noodles falling and getting stuck on the conveyor having RPN 210. For burnt noodles, the burns mainly caused by power outages that having Rp. 294. The Improve phase with proposed improvements, by changing the cutting machine blade every 3 days periodically in 5 minutes repair, cleaning the conveyor line and making walls on the conveyor line, using medium calorie coal power plant, employee training, machine maintenance checklist, and check list of each process of making noodles.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FT/2019/370/051904966 |
| Uncontrolled Keywords: | diagram fishbone, DPMO, Failure Mode and effect analysis, level sigma, Mie Instan, Six sigma, DPMO, Failure Mode and Effect Analysis, Fishbone Diagram, Instant Noodles, Sigma Level, Six Sigma |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.4 Executive management > 658.401 Planning, policy making, control, quality management > 658.401 3 Control and quality management |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 19 Oct 2020 13:58 |
| Last Modified: | 18 Jul 2023 06:39 |
| URI: | http://repository.ub.ac.id/id/eprint/172648 |
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