Peningkatan Kualitas Produk Crackers berdasarkan Metode Lean Six Sigma di PT M

ABSTRAKProduk crackers yang dihasilkan PT M belum memenuhi spesifikasi target yang sudah ditentukan perusahaan, dengan melihat indeks nilai Cpm. Saat ini terdapat masalah kualitas produk crackers di line produksi baru yang penggunaan mesinnya baru terpasang, yakni di Line 4. Penelitian ini dilakukan pada produk crackers yang dihasilkan di Line 4 dengan menggunakan metode Lean Six Sigma. Terdapat tiga pendekatan yang digunakan yaitu dengan metode DMAIC (Define, Measure, Analyze, Improve, Control), Seven Plus One Waste untuk menentukan pemborosan yang terjadi di masing-masing jenis defect, dan metode 5W-1H untuk menganalisis penyebab terjadinya pemborosan. Berdasarkan hasil identifikasi, jenis pemborosan yang terjadi adalah transportation, process, motion, defect and rework, dan waiting time. Usulan perbaikan yang diterapkan adalah melakukan pengecekan ketebalan setiap gauge roll 1-2 di sisi OS (Operating Site) dan sisi NOS (No. Operating Site). Setelah usulan dilakukan, terdapat peningkatan nilai indeks Cpm, seperti weight dough, weigh dough+topping salt, weight basecake, weight basecake+oil, diameter, salt content, dan color bottom.Kata kunci: lean, six sigma, DMAIC, seven plus one waste. ABSTRACTThe crackers produced by PT. M have not met the target specifications specified by the company, by looking at the Cpm value index. At present there are quality problems for crackers in the new production line that uses the new engine installed, namely on Line 4. This research was conducted on crackers products produced in Line 4 using the Lean Six Sigma method. There are three approaches used, namely by the DMAIC method (Define, Measure, Analyze, Improve, Control), Seven Plus One Waste to determine waste that occurs in each type of defect, and the 5W-1H method to analyze the causes of waste. Based on the results of identification, the type of waste that occurs is transportation, process, motion, defect and rework, and waiting time. The proposed improvement applied is to check the thickness of each gauge roll 1-2 on the OS (Operating Site) and NOS (No. Operating Site) side. After the proposal is made, there is an increase in the Cpm index value, such as weight dough, weigh dough + salt topping, weight basecake, basecake weight + oil, diameter, salt content, and color bottom.Keywords: lean, six sigma, DMAIC, seven plus one waste.