Analisis Pengendalian Kualitas Tepung Terigu Kemasan 25 kg PT ISM Tbk. Divisi Bogasari Flour Mills Departemen Flour Silo Bulk & Packing (FSBP) dengan Pendekatan Six Sigma
| Main Authors: | PH, Cindy Meisya, Nurfajriah, Nurfajriah, Sari, Santika |
|---|---|
| Format: | Proceeding NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/276430/1/PROSIDING%20SENTI%202020-TP%20revisi%204-1-80%20ORIGINAL_4%20Cindy%20Meisya%20PH.pdf https://repository.ugm.ac.id/276430/ |
Daftar Isi:
- The demands of the food and beverage industry to be able to compete in the global market continue to increase, one of which comes from consumers who are increasingly critical of the food consumed. Quality Improvement can be known by emphasizing the reduction in defective products. PT ISM Tbk Bogasari Flour Mills also often experiences problems in the production process, especially in the production of defective products. Therefore, this study was created to identify and Improve the processes that cause defective products by using the Six Sigma method using the DMAIC approach (Define, Measure, Analyze, Improve, Control). Based on data processing, the average value of sigma level is 4.17 including the average quality of the USA industry with a total defect of 34649.45 sacks per million chance of defect based on DPMO calculation. It can be identified that there are 4 types of defects namely, metal detectors, scales, labels, and sewing failures where the defect failed to have the highest percentage of damage by 49%. In resolving these problems, several Improvements were made, one of which was to routinely check the sewing machine and periodically maintain the machine to increase productivity and reduce the resulting defective products