RACHMAN, AMINDA ADITYA (2018) IMPLEMENTASI SIX SIGMA DALAM PENINGKATAN KUALITAS PRODUK R2 DI PT. DUTA SUGAR INTERNATIONAL SERANG - BANTEN. S2 thesis, Universitas Mercu Buana Jakarta.
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Abstract
The purpose of this research is to identify Critical To Quality (CTQ) in production process, can measure Defect Per Million Opportunities (DPMO), sigma level and production capability (cpk), can analyze and establish control system based on six sigma method from factors causing defects and disruption of the production process resulting in a decrease in production quality. Data used in this research is production data in August 2016 s / d April 2017 at PT. Duta Sugar International. To identify, analyze, and control factors that affect quality using the six sigma method. Six sigma method consists of several stages: define, measure, analyze improve, control. The results obtained from the parameters that resulted in lowering the quality of products based on CTQ are Color, Moist, Ma, and Ph. The values after improvement of each CTQ are Color (Cpk 0.97, DPMO 67.412 and Sigma 3.00 level), Moist (Cpk 0.96, DPMO 36.077 and Sigma level 3.30), MA (Cpk 0.82, DPMO 65.041 and Sigma 3.01) and pH (Cpk 0.89, DPMO 28.371 and sigma level 3.41). Keywords: CTQ, DPMO, CPK, Defect, Six Sigma Tujuan dari penelitian ini adalah mengidentifikasi Critical To Quality (CTQ) pada proses produksi, dapat mengukur Defect Per Million Opportunities (DPMO), level sigma dan kapabilitas produksi (cpk), dapat menganalisis dan menetapkan sistem pengendalian berdasarkan metode six sigma dari faktor-faktor yang menyebabkan defect dan terganggunya proses produksi sehingga berakibat pada penurunan kualiatas produksi. Data yang digunakan dalam penelitian ini adalah data produksi di bulan Agustus 2016 sampai dengan April 2017 di PT. Duta Sugar International. Untuk mengidentifikasi, menganalisa, dan mengendalikan faktor-faktor yang mempengaruhi kualitas menggunakan metode six sigma.Tahapan six sigma terdiri dari beberapa tahap yaitu define, measure, analyze improve, control Hasil yang di peroleh dari parameter yang mengakibatkan menurunkan kualitas produk berdasarkan CTQ yaitu warna, ma, moist, dan Ph. Didapatkan nilai setelah perbaikan dari setiap CTQ yaitu Warna (Cpk 0.97 , DPMO 67.412 dan level sigma 3.00), Moist (Cpk 0.96 , DPMO 36.077 dan level sigma 3.30), MA (Cpk 0.82 , DPMO 65.041 dan level sigma 3.01) dan pH (Cpk 0.89 , DPMO 28.371 dan level sigma 3.41). Kata Kunci : CTQ , DPMO, CPK, Defect, Six Sigma
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