Perbaikan kualitas proses pada lini produksi biscuit stick di PT. MMS dengan metode Six Sigma DMAIC

Kosasih, Wilson Wilson and Ahmad, Ahmad and Sari, Widya (2012) Perbaikan kualitas proses pada lini produksi biscuit stick di PT. MMS dengan metode Six Sigma DMAIC. Karya Ilmiah Dosen. ISSN 978-602-98109-1-2

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The research was conducted at PT. Menara Manis Sarindo, which is one of the manufacturing companies that process cocoa powder into chocolate-based snacks. In today's competitive business, KPI-Q shifted from strategic advantage to being a necessity. The aim of this study were to measure the quality performance, based on sigma level indicator; find and analyze the root cause of defects that occur in the production process, and propose improvements and standardization processes on target so the number of defects can be reduced. This study uses the framework of Six-Sigma methodology DMAIC (define-measure-analyze-improve-control). Data used is the production data from the period June 2011 to september 2011. In this study, primary data collection is done by, among other things: sampling, interviews and field verification, and consensus. Meanwhile, for the secondary data obtained from historical data in production line biscuit stick. From the measurement results, obtained by the PT. MMS has reached a level of 4.2 sigma or equivalent DPMO at 3090.2. Based on statistical data, it is identified that the defects that often occur in the process of sealing and baking are “cacat miring” and “cacat patah”. From the overall analysis, the recommended proposals are standardize the process of setting a seal machine, and install the incline at the end of the conveyor.

Item Type: Article
Subjects: Karya Ilmiah Dosen > Fakultas Teknik
Divisions: Fakultas Teknik > Teknik Industri
Depositing User: Puskom untar untar
Date Deposited: 27 Mar 2017 02:42
Last Modified: 27 Mar 2017 02:42

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