PENGENDALIAN DEFECT KEMASAN PRODUK BISKUIT SANDCHOCO DENGAN METODE SIX SIGMA DI PT. XYZ
DOI:
https://doi.org/10.59134/jimat.v4i1.824Keywords:
DMAIC, DPMO, fishbone, six sigma, SPCAbstract
In the development of technology and business competition today, companies are required to make breakthroughs to improve the quality of the products they produce in order to survive in today's highly competitive business world. Companies can compete in the industry by providing good quality products according to specifications and free of defects. The DMAIC (Define, Measure, Analyze, Improve, Control) concept of the Six Sigma method can be used to strive for zero-defect levels. The Define stage is used to identify the problems that occur, the Measure stage is carried out to measure the level of defects in production, the Analyze stage is used to determine the causes of the problems in the production process using a fishbone diagram, the Improve stage is used to improve the process and eliminate the causes of defects based on the Analyze stage, and the last stage, Control, is used to control performance and ensure that the main causes of defects do not appear again using Statistical Process Control (SPC). This research aims to determine the defect control of Sandchoco biscuit products at PT. XYZ using the Six Sigma method. The results show that during the production process of Sandchoco biscuits, four factors cause defects: Outer, Inner, GB, and Carton, with Outer being the most dominant. The comparison of Outer defects before and after improvement shows that the quantity decreased from 18,909 pcs (January-April 2025) to 10,140 pcs (June-September 2025), a reduction of 8,769 pcs or 46.37%. The sigma value also increased from 4.55 to 4.66, indicating that the Six Sigma concept was successfully applied in this research.
References
Akhmad, M., & Fazizah, A. (2024). Pengaruh ketepatan waktu pengiriman dan kepercayaan terhadap kepuasan konsumen dan loyalitas pelanggan di marketplace Shopee yang menggunakan jasa Shopee Express. NERACA: Jurnal Ekonomi, Manajemen dan Akuntansi, 3(2), 92-101.
Bitung, I. (2020). Penerapan Total Quality Management terhadap produk reject pada PT. Sinar Pure Foods. Indonesia Accounting, 97-102.
Devano, A. M., Sari, D., & Andari, S. A. (2025). Enhancing quality control in electronic component assembly: Integrating fault tree analysis and failure mode and effect analysis for the B31 series. Atlantis Press International BV. https://doi.org/10.2991/978-94-6463-640-
Dhiba, A. P., & Arsiwi, P. (2025). Penerapan metode statistical process control dalam pengendalian kualitas proses produksi tahu. Jurnal Teknologi dan Manajemen Industri Terapan, 4(2), 140-149. https://doi.org/10.55826/jtmit.v4i2.586
Dohiri, F. F., & Junaidi, E. (2025). Evaluasi penerapan pengendalian kualitas (quality control) produk cacat sayuran daun di PT XYZ. Jurnal Ilmiah Teknik, 3, 804-811.
Fahri Prastya. (2024). Penerapan metode Six Sigma dalam menganalisa pengendalian kualitas produk Beng-Beng pada divisi wafer PT Mayora Indah Tbk. Jurnal Penelitian Rumpun Ilmu Teknik, 3(4), 37-48. https://doi.org/10.55606/juprit.v3i4.4319
Firmansyah, E., & Sulistiyowati, W. (n.d.). Analysis of quality control of suitcases to minimize rejects using the control map method and FMECA (Failure Mode Effect and Criticality Analysis) PT. Mitra Mutu Abadi. 1-15.
HM, G. B., & Dari, Y. W. (2024). Quality control analysis using the Six Sigma approach and failure mode and effect analysis (FMEA) as an effort to reduction product rejects at CV. Hikmah Jaya Convection. Journal of Applied Sciences, Management and Engineering Technology, 5(2), 86-95. https://doi.org/10.31284/j.jasmet.2024.v5i2.6093
Ibrahim, Arifin, D., & Khairunnisa, A. (2020). Analisis pengendalian kualitas produk dengan metode Six Sigma. Jurnal KaLIBRASI: Karya Lintas Ilmu Bidang Rekayasa Arsitektur, Sipil, Industri, 3(1), 18-36.
Istianah, R. (2022). Pengembangan desain kemasan produk makanan merek Krispy Yammy Babeh. Irama: Jurnal Seni, Desain dan Pembelajarannya, 4(1), 33-44. https://doi.org/10.17509/irama.v4i1.49133
Mukhtar, S., & Muchammad, N. (2015). Peranan packaging dalam meningkatkan hasil produksi terhadap konsumen. Jurnal Sosial Humaniora, 8(2), 181-191.
Nugroho, C. A., Perdana, J. P., Tirtoadisuryo, D., & Rachmat, A. F. (2024). Enhancing quality management through advanced statistical techniques. Jurnal Ilmiah, 1(9), 1349-1357.
Pande, P., Neumann, R. P., & Cavanagh, R. R. (2002). The Six Sigma way: Bagaimana GE, Motorola & perusahaan terkenal lainnya mengasah kinerja mereka. ANDI.
Prawirosentono, S. (2002). Filosofi baru tentang manajemen mutu terpadu (Total Quality Management) abad 21: Studi kasus dan analisis. PT Bumi Aksara.
Puspitasari, H., Susetyo, J., & Khasanah, R. (2022). Produk cacat kemasan minyak telon. Jurnal REKAVASI, 10(1), 35-44.
Soerahman, S., Rohimah, A., & Hariyanto, E. (2023). Penerapan metode Six Sigma untuk penurunan reject tidak mengalir pada produk rubber hose di PT. XYZ. Industri Inovatif: Jurnal Teknik Industri, 13(2), 136-141. https://doi.org/10.36040/industri.v13i2.6199
Sondakh, D. K., & Laloan, R. M. (2023). The effectiveness of Lean Six Sigma implementation in health-care facilities. Klabat Journal of Management, 4(2), 104-111. https://doi.org/10.60090/kjm.v4i2.1016.104-111
Syah Mohamad Candra Hendrian. (2023). Pengaruh variasi produk dan social media marketing terhadap keputusan pembelian sepatu merek Ventela Shoes pada distributor Balcony Store Malang [Skripsi, Universitas Muhammadiyah Malang].
Zulkarnain, Wicakseno, T., & Silvia, D. (2021). Metode Six Sigma dalam perbaikan cacat botol pada produk personal care. Jurnal Teknik Industri: Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri, 7(1), 19-26.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Nurliana Anggraini, Anni Rohimah
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
