Citra, Bidara Maha and STP,.MP, Dr. Sucipto and STP, MP, Dr. Siti Asmaul Mustaniroh (2023) Analisis Pengendalian Kualitas pada Proses Produksi Pie Susu Dhian Rasa Original dengan Menggunakan Metode Six Sigma (Studi Kasus Pada CV. Dhian Mandiri di Gianyar). Sarjana thesis, Universitas Brawijaya.
Abstract
Pie susu merupakan salah satu produk oleh-oleh khas daerah Bali. CV. Dhian Mandiri memproduksi merek Pie Susu Dhian dan memiliki kapasitas produksi hingga 25.000 buah per hari. Produk yang paling digemari yaitu pie susu rasa original. Namun terdapat masalah pada proses produksi yaitu masih terdapat produk cacat hancur, patah, gosong. Diperlukan adanya analisis pengendalian kualitas menggunakan suatu metode untuk meminimasi produk cacat. Penelitian ini bertujuan untuk (1) mengidentifikasi dan menganalisis jenis cacat pada proses produksi pie susu rasa original. (2) menentukan nilai six sigma pada proses produksi pie susu rasa original (3) Memberikan alternatif perbaikan untuk meminimasi jumlah cacat proses produksi pie susu rasa original. Penelitian dilakukan di CV. Dhian Mandiri di kota Gianyar-Bali. Sampel penelitian diambil selama 5 hari kerja dengan total sampel 500. Metode penelitian ini menggunakan Six Sigma dengan tahapan DMAIC dan dilanjutkan analisis Failure Mode and Effect Analysis (FMEA) untuk menilai faktor penyebab cacat yang memiliki resiko tertinggi untuk segera diambil langkah perbaikan. Hasil penelitian didapatkan jenis cacat tertinggi yaitu cacat hancur 63%. Analisis nilai sigma didapatkan DPMO sebesar 128,000. Kualitas proses produksi pie susu original mencapai nilai 2,63 sigma. Usulan perbaikan pertama mengganti kursi pekerja di unit penjepitan, menempel SOP pada setiap unit proses, melakukan pelatihan pekerja terutama pada unit pencetakan cangkang pie dan maintenance peralatan yang rusak.
English Abstract
Milk pie is one of the typical souvenirs from Bali. CV. Dhian Mandiri produces the milk pie Dhian brand and has a production capacity of up to 25,000 pieces per day. The most popular product is the original flavored milk pie. However, there are problems in the production process, namely there are still defective products that are crushed, broken, and burnt. It is necessary to have a quality control analysis using a method to minimize defective products. This study aims to (1) identify and analyze the types of defects in the original flavored milk pie production process. (2) determine the six sigma value in the original flavored milk pie production process (3) provide alternative improvements to minimize the number of defects in the original flavored milk pie production process. Research conducted at CV. Dhian Mandiri in the city of Gianyar, Bali. The research samples were taken for 5 working days with total 500 samples. This research method used Six Sigma with DMAIC stages and continued with Failure Mode and Effect Analysis (FMEA) analysis to assess the factors that cause defects that have the highest risk for immediate improvement. The results showed that the highest type of defect was crushed defect 63%. Sigma value analysis obtained a DPMO of 128,000. The quality of the original milk pie production process reaches a value of 2.63 sigma. The first improvement proposal is to replace worker chairs in the stamping unit, attach SOPs to each process unit, conduct worker training, especially in the pie shell molding unit and maintenance of damaged equipment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100474 |
| Uncontrolled Keywords: | DMAIC, Pie Susu, Pengendalian Kualitas, Six Sigma, DMAIC, Milk Pie, Quality Control, Six Sigma |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 16 May 2023 03:00 |
| Last Modified: | 16 May 2023 03:00 |
| URI: | http://repository.ub.ac.id/id/eprint/199651 |
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Text (DALAM MASA EMBARGO)
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