Quality Control Analysis of Shrimp Crackers Production Using the Six Sigma Method (Case Study on PD. Sri Tanjung Indramayu)

M. Wiranto Aris, Mawardana and Dr. Sucipto,, STP., MP and Andan Linggar Rucitra,, STP., MP. (2023) Quality Control Analysis of Shrimp Crackers Production Using the Six Sigma Method (Case Study on PD. Sri Tanjung Indramayu). Sarjana thesis, Universitas Brawijaya.

Abstract

Kualitas merupakan faktor penting dalam menentukan produk yang diinginkan konsumen. Persaingan usaha semakin ketat menuntut perusahaan untuk menjaga konsistensi produk yang dihasilkan. Oleh karena itu pengendalian kualitas perlu dilakukan oleh suatu perusahaan, termasuk PD Sri Tanjung. Salah satu jenis produk yang dihasilkan perusahaan ini yaitu kerupuk udang. Berdasarkan data historis perusahaan cacat produk kerupuk udang bulan September – November 2022 sebesar 10%. Hal ini perlu ditindak lanjuti dengan pengendalian kualitas untuk meminimalisir kecacatan produk. Pengendalian kualitas yang dilakukan perusahaan belum cukup baik karena belum dapat mengidentifikasi faktor dan penyebab kecacatan produk secara detail. Penelitian ini bertujuan menentukan jenis cacat dan ketidaksesuaian apa saja yang menjadi masalah utama pada produksi kerupuk udang, menghitung kapabilitas proses produksi kerupuk udang, menganalisis faktor penyebab kecacatan produk dan memberikan solusi perbaikan pada produksi kerupuk udang. Sampel penelitian diambil selama 20 hari kerja, dengan sampel keseluruhan ialah 4000 kerupuk udang. Metode yang digunakan yaitu Six-sigma dengan tahapan Define, Measure, Analyze, dan Improve. Hasil penelitian didapatkan ada 3 karakteristik kritis kualitas (CTQ) yaitu cacat terbelah, cacat pecah, dan cacat kontaminasi. Dari hasil analisis dan penelitian yang telah dilakukan nilai DPMO sebesar 67.666,667 dengan tingkat level sigma 2,99 dan final yield 79,15%. Hasil pengamatan tersebut menunjukan bahwa kapabilitas proses PD Sri Tanjung masih cukup baik di atas rata rata industri di Indonesia tetapi belum mencapai rata rata industri internasional. Faktor penyebab cacat produk kerupuk udang antara lain: 1). Manusia, yaitu karyawan kurang hati-hati saat melakukan pemotongan dan pengeringan 2). Mesin, yaitu kurang pelumas mesin pemotong, dan klaker rusak 3) Metode, yaitu pengawasan kurang optimal saat pengeringan dan pemotongan. 4) Material, yaitu tepung tidak sesuai dengan standar kualitas perusahaan. Adapun rekomendasi perbaikan yang diberikan yaitu pembuatan standar operasional prosedur, peningkatan pengawasan dan melakukan perawatan mesin pemotong dilakukan 7 hari sekali dan perawatan klaker 21 hari sekali.

English Abstract

Quality is an important factor in determining the products that consumers want. Increasingly fierce business competition requires companies to maintain the consistency of the products produced. Therefore, quality control needs to be carried out by a company, including PD Sri Tanjung. One type of product produced by this company is shrimp crackers. Based on the company's historical data, the product defect of shrimp crackers in September - November 2022 was 10%. This needs to be followed up with quality control to minimize product defects. The quality control carried out by the company is not good enough because it has not been able to identify the factors and causes of product defects in detail. This study aims to determine what types of defects and non-conformities are the main problems in the production of shrimp crackers, calculate the capability of the shrimp cracker production process, analyze the factors that cause product defects and provide solutions for improvements in shrimp cracker production. The research sample was taken for 20 working days, with a total sample of 4000 shrimp crackers. The method used is Six-sigma with the stages of Define, Measure, Analyze, and Improve. The results showed that there are 3 critical quality characteristics (CTQ), split defects, broken defects and contamination defects. From the results of the analysis and research that has been done, the DPMO value is 67,666,667 with a sigma level of 2.99 and a final yield of 79.15%. These observations, it shows that the process capability of PD Sri Tanjung is still quite good above the average industry in Indonesia but has not yet reached the average international industry. Factors product defects in shrimp crackers include: 1). Human, i.e. employees are less careful when cutting and drying 2). Machines, namely lack of cutting machine lubricants, and broken clamps 3) Methods, namely less than optimal supervision when drying and cutting. 4) Material, namely flour not in accordance with company quality standards. The improvement recommendations given are making standard operating procedures, increasing supervision and conducting cutting machine maintenance once every 7 days and claker maintenance once every 21 days.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	Kerupuk Udang, Pengendalian Kualitas, Six Sigma Shrimp Crackers, Quality Control, Six Sigma
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Unnamed user with username verry
Date Deposited:	10 Jan 2024 07:54
Last Modified:	10 Jan 2024 07:54
URI:	http://repository.ub.ac.id/id/eprint/207584

Text (Dalam Masa Embargo) Mohammad Wiranto Aris M.pdf Restricted to Registered users only until 31 December 2025. Download (4MB)

Actions (login required)

View Item