Quality Control Analysis for Minimization of Defect in Potato Chips Production using Six Sigma DMAIC Siti Asmaul Mustaniroh, Bernadeta Amalia Widyanantyas; M Arif Kamal
Universitas Brawijaya
Abstract
SMEs Rama is one of the producers of potato chips with the brand "Rama Djaya" in Batu city. Efforts to produce competitive products, SMEs must continue to improving the quality of products by minimize of defect in the production. The defects in quality of potato chips occurs in color, crunchy, and sizely. The purpose of this research is to identify and analyze the factors that can cause defects in potato chips. The research method used is Six Sigma DMAIC (Define, Measure, Improve, Analyze, and Control). The results showed that for define stage, the main priority for improvement of quality with CTQ (Critical To Quality) was changed color by 92%. In the measure stage, based on the value of process capability was final yield of 51.69% that undergrade form the industry standard in Indonesia of 69.2%. The results of analysis DPMO value is 483,091.79, equal in of 1.54 sigma so its need to improvement strategy in production
Keywords: minimization of defect; potato chips; quality control
Topic: AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION
