PENGENDALIAN KUALITAS PRODUKSI PEYEK KEPITING KAMPOENG TIMOER MENGGUNAKAN METODE SIX SIGMA PADA CV. AZRA SENTOSA JAYA

Hernanda, Yunissa (2025) PENGENDALIAN KUALITAS PRODUKSI PEYEK KEPITING KAMPOENG TIMOER MENGGUNAKAN METODE SIX SIGMA PADA CV. AZRA SENTOSA JAYA. Bachelor thesis, Institut Teknologi Kalimantan.

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Abstract

Pengendalian kualitas merupakan tahapan yang sangat penting dalam industri makanan untuk memastikan produk memenuhi standar yang telah ditetapkan serta meningkatkan kepuasan konsumen. CV. Azra Sentosa Jaya, sebagai produsen seafood snack dengan merek Kampoeng Timoer, menghadapi permasalahan dalam produksi peyek kepiting yaitu adanya produk cacat. Penelitian ini bertujuan untuk menganalisis factor-faktor penyebab kecacatan produk serta memberikan rekomendasi perbaikan. Metode yang digunakan yaitu metode Six Sigma dengan pendekatan DMAIC (Define, Measure, Analyze, Improve, Control). Variabel penelitian yang digunakan terdiri dua jenis cacat yaitu gagal mekar dan kremesan (hancur). Hasil analisis menunjukkan bahwa selama periode 02 Januari hingga 11 Februari 2025 terdapat 633 produk cacat, terdiri dari 126 pcs cacat gagal mekar dan 507 pcs cacat kremesan (hancur). Pada peta kendali p menunjukkan beberapa titik berada di luar batas kendali, mengindikasikan bahwa proses produksi belum sepenuhnya terkendali secara statistik. Terdapat empat faktor utama penyebab kecacatan, yaitu mesin, manusia, material dan metode. Level sigma proses produksi peyek kepiting berada pada rata-rata 3,51 masih berada dibawah target ideal Six Sigma, oleh karena itu perbaikan proses perlu dilakukan. Rekomendasi perbaikan yang dirumuskan melalui pendekatan 5W+1H meliputi penggunaan mesin cetak otomatis, pemeliharaan alat produksi, pengaturan jam kerja karyawan, serta peningkatan pengawasan proses produksi. Dengan penerapan langkah-langkah ini, diharapkan jumlah produk cacat dapat dikurangi dan kualitas peyek kepiting Kampoeng Timoer semakin meningkat. Kata kunci : DMAIC, Pengendalian Kualitas, Peyek Kepiting, Six Sigma Quality control is a crucial stage in the food industry to ensure that products meet established standards and increase customer satisfaction. CV. Azra Sentosa Jaya, a producer of seafood snacks under the Kampoeng Timoer brand, faces quality issues in the production of peyek kepiting (crab crackers), particularly due to defective products. This study aims to analyze the factors causing product defects and provide recommendations for improvement. The method used is the Six Sigma approach with the DMAIC stages (Define, Measure, Analyze, Improve, Control). The research variables consist of two types of defects: gagal mekar (failure to expand) and kremesan (crumbly texture). The analysis shows that during the period from January 2 to February 11, 2025, there were 633 defective products, consisting of 126 pieces with gagal mekar defects and 507 pieces with kremesan defects. The p control chart shows several points outside the control limits, indicating that the production process is not yet fully statistically controlled. There are four main factors causing the defects machine, manpower, material, and method. The sigma level of the peyek kepiting production process was found to average 3.51, which is still below the ideal Six Sigma target. Therefore, process improvements are necessary. Recommendations are formulated using the 5W+1H approach, which includes the use of automatic molding machines, maintenance of production equipment, adjustment of working hours, and enhanced supervision of the production process. With the implementation of these steps, it is expected that the number of defective products can be reduced and the quality of Kampoeng Timoer’s peyek kepiting will improve. Keyword : Crab Crackers, DMAIC, Quality Control, Six Sigma

Item Type:	Thesis (Bachelor)
Subjects:	H Social Sciences > HA Statistics
Divisions:	Jurusan Matematika dan Teknologi Informasi > Statistik
Depositing User:	Yunissa Hernanda
Date Deposited:	04 Jul 2025 01:55
Last Modified:	04 Jul 2025 01:55
URI:	http://repository.itk.ac.id/id/eprint/22664

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