Saida, Zulfa Alfina and Dr. Eng Oktavianty., S.Si., MT. (2021) Implementasi Metode Lean Six Sigma Sebagai Upaya Meminimasi Waste Pada Benu Baking Factory. Sarjana thesis, Universitas Brawijaya.
Abstract
Industri roti di Indonesia mengalami peningkatan tiap tahunnya. Para pelaku industri harus memperhatikan kualitas produk dan kinerja perusahaan agar tercipta efektivitas dan efisiensi sehingga dapat bersaing di pasaran. Faktor penghambat efektivitas dan efisiensi yaitu waste perlu dieliminasi agar proses menjadi lancar. Industri roti Benu Baking Factory yang berada di Kota Blitar diperlukan identifikasi waste dengan menggunakan metode Lean Six Sigma dan memberikan usulan perbaikan untuk meningkatkan kualitas produk. Metode Lean Six Sigma yang digunakan dalam penelitian ini adalah DMAIC (Define, Measure, Analyze, Improve dan Control) dimana terbatas hanya sampai pada tahap improve. Tahap define dimulai dengan membuat current state value stream map untuk menggambarkan keseluruhan aktivitas dan mengidentifikasi waste apa saja yang terdapat di Benu Baking Factory. Tahap measure dilakukan dengan menghitung uji kecukupan dan keseragaman data, mengukur keterkaitan antar waste dengan menggunakan Waste Assessment Model serta menghitung DPMO dan level sigma untuk waste defect. Pada tahap analyze dilakukan penguraian penyebab masalah dengan menggunakan Cause and Effect Diagram. Tahap terakhir yaitu improve adalah dengan memberikan rekomendasi perbaikan berupa future state value stream map, standardized work dan shojinka. Hasil identifikasi waste pada tahap define adalah terdapat 7 waste yaitu waste defect, transportation, excess process, motion, waiting, overproduction dan inventory. Dengan membuat current state value stream map, Lead time yang dibutuhkan dalam satu batch produksi adalah 247.03 menit. Dari ketujuh waste tersebut kemudian diukur menggunakan waste assessment model dan didapatkan 3 waste terbesar yaitu waste overproduction (30%), defect (22%) dan inventory (18%) dengan level sigma pada waste defect sebesar 4.18. Penyebab dari waste tersebut digolongkan dalam beberapa kategori yaitu man, method, material, dan machine. Perbaikan dilakukan dengan mengurangi lead time menjadi 119.45 menit dengan membuat future state value stream map, standardized work dengan membuat SOP keseluruhan proses serta pengaturan jumlah pekerja yang disesuaikan dengan perubahan permintaan menggunakan teknik shojinka.
English Abstract
The bread industry in Indonesia has increased every year. Industry players must pay attention to product quality and company performance in order to create effectiveness and efficiency so that they can compete in the market. The inhibiting factor for effectiveness and efficiency, namely waste needs to be eliminated so that the process runs smoothly. The Benu Baking Factory bakery industry in Blitar City requires identification of waste using the Lean Six Sigma method and providing suggestions for improvements to improve product quality. In this study, the Lean Six Sigma method used is DMAIC (Define, Measure, Analyze, Improve and Control) which is limited to the measure stage. The define stage begins with creating a current state value stream map to describe the overall activity and identify what waste is in Benu Baking Factory. The measure stage is carried out by calculating the adequacy and data uniformity test, measuring the relationship between waste using the Waste Assessment Model and calculating DPMO and sigma levels for waste defects. At the analyze stage, the cause of the problem is described by using the Cause and Effect Diagram. The last stage, namely improve, is to provide recommendations for improvements in the form of future state value stream maps, standardized work and shojinka. The results of the identification of waste in the define stage are that there are 7 wastes, namely defect waste, transportation, excess process, motion, waiting, overproduction and inventory. By creating a current state value stream map, the lead time required in one production batch is 247.03 minutes. The seven wastes were then measured using the waste assessment model and the 3 largest wastes were found, namely overproduction (30%), defect (22%) and inventory (18%) with a sigma level of 4.18 for defect waste. The causes of the waste are classified into several categories, namely man, method, material, and machine. Improvements were made by reducing the lead time to 119.45 minutes by making a future state value stream map, standardized work by making SOPs for the entire process and setting the number of workers adjusted to changes in demand using the shojinka technique.
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0'521070324 |
| Uncontrolled Keywords: | Kata Kunci: lean six sigma, DMAIC, waste, cause and effect diagram, waste assessment model |
| Subjects: | 600 Technology (Applied sciences) > 620 Engineering and allied operations > 620.1 Engineering mechanics and materials |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | yulia Chasanah |
| Date Deposited: | 30 Mar 2022 03:54 |
| Last Modified: | 26 Apr 2022 01:33 |
| URI: | http://repository.ub.ac.id/id/eprint/190050 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Zulfa Alfina Saida.pdf Restricted to Registered users only until 31 December 2023. Download (2MB) |
Actions (login required)
 |
View Item |