Analisa Six Sigma Guna Peningkatan Mutu Roti Manis di PT Aerofood ACS Kualanamu, Deli Serdang, Sumatera Utara.

Dian Hasni, Refki Ariyandi, Juanda Juanda

Abstract


Bread is a quite popular food product. In general, bread is usually divided into sweet bread or filled bread and plain bread. PT. Aerofood Indonesia is a company that has superior products, one of which is sweet bread. In providing its services, ACS always tries to provide the best quality bread to its customers. Currently ACS produces and tests the quality of bread using manual labor carried out by expert bread making staff, so the bread inspection time takes a long time. Therefore, to improve the quality of sweet bread produced by ACS, this research aims to identify factors that influence the occurrence of defects in sweet bread products, analyze how to reduce defects in sweet bread products, and examine changes in the quality of sweet bread after implementing corrective actions at PT. Aerofood ACS Kualanamu. Based on the results of observations carried out over 2 months in 17 production runs, 248 samples were found to have defects identified into four types of defects, namely size defects, color defects, texture defects and appearance defects. The highest number of defective products was in the texture defect type with a total of 136 products. It is suspected that the cause of the texture defect was placing the bread dough too tightly in the container and the worker's lack of accuracy in preparing the bread, resulting in the resulting bread being too dense and difficult to separate. Recommendations for improvement that can be given include reducing the arrangement of dough in containers and giving more space than before and providing warnings or sanctions for employees who often make mistakes that cause products to become defective. In the following month of production, it was found that defective products in bread production decreased rapidly, especially texture defects. This is in accordance with the researchers' aim of minimizing defective products. It is hoped that if this is implemented consistently and sustainably, it will provide positive results for the company. The application of Six Sigma and Kaizen in the bread quality improvement process has succeeded in reducing defective products, including defects in texture, color, size and appearance. The Defect per Million Opportunity (DPMO) value before repairs were carried out was 27,516 with a sigma level value of 2.47, while after repairs the DPMO value was 25,000 with a sigma level value of 2.47.


Keywords


six sigma analysis, quality improvement, sweet bread.

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References


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DOI: https://doi.org/10.17969/jimfp.v8i4.27848

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Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@usk.ac.id