SETO, WIRAWAN DANU (2026) ANALISIS DAN PERBAIKAN KUALITAS PROSES PENGEMASAN KERUPUK IKAN TENGGIRI MENGGUNAKAN METODE SIX SIGMA DENGAN PENDEKATAN DMAIC PADA PRODUSEN KERUPUK DI CILACAP. S1 thesis, Universitas Mercu Buana Jakarta.
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Abstract
The packaging process of Spanish mackerel crackers is prone to quality defects, particularly open seals and broken crackers, which may reduce product quality and cause financial losses to the company. This study aims to identify the factors affecting packaging defects, evaluate the quality performance of the packaging process based on the defect rate, and propose Improvement strategies to reduce defects in the packaging process of Spanish mackerel crackers. This study employed the Six Sigma method using the DMAIC (Define, Measure, Analyze, Improve, and Control) approach. The Define phase involved identifying the Critical to Quality (CTQ) characteristics and using a Pareto Diagram to determine the priority defects. The Measure phase utilized a P-Chart, defects Per Million Opportunities (DPMO) calculation, and sigma level analysis. The Analyze phase employed a Fishbone Diagram to identify the root causes of defects. The Improve phase focused on developing a Standard Operating Procedure (SOP) based on the 5W+1H analysis, while the Control phase involved SOP implementation, process monitoring, and evaluation of the Improvement results. The results revealed two major defects: 339 cases of open seals and 116 cases of broken crackers, with a total of 472 Defects. The initial DPMO value was 1,921.82, with a sigma level of 4.39. After implementing the proposed Improvements, the number of defects decreased to 15 units, the DPMO value was reduced to 498.17, and the sigma level increased to 4.77. These findings indicate that the proposed Improvements effectively enhanced the packaging process quality and reduced the Defect rate of Spanish mackerel cracker products. Keywords: Six sigma, DMAIC, quality, defect, DPMO, sigma level, Spanish mackerel crackers. Industri kerupuk ikan tenggiri menghadapi permasalahan kualitas pada proses pengemasan, terutama berupa defect seal terbuka dan kerupuk pecah yang berpotensi menurunkan mutu produk serta menimbulkan kerugian bagi perusahaan. Penelitian ini bertujuan untuk mengidentifikasi faktor-faktor yang mempengaruhi defect, mengetahui kondisi kualitas proses pengemasan berdasarkan tingkat defect yang terjadi, serta menentukan usulan perbaikan untuk menurunkan tingkat defect pada proses pengemasan kerupuk tenggiri.Penelitian ini menggunakan metode Six sigma dengan pendekatan DMAIC (Define, Measure, Analyze, Improve, Control). Tahap Define dilakukan melalui identifikasi Critical to Quality (CTQ) dan analisis Diagram Pareto untuk menentukan defect yang menjadi prioritas perbaikan. Tahap Measure menggunakan P-Chart, perhitungan Defects Per Million Opportunities (DPMO), dan level sigma. Tahap Analyze menggunakan Fishbone Diagram untuk mengidentifikasi akar penyebab defect. Tahap Improve dilakukan melalui penyusunan Standard Operating Procedure (SOP) berdasarkan analisis 5W+1H, sedangkan tahap Control dilakukan melalui implementasi SOP, monitoring proses, dan evaluasi hasil perbaikan.Hasil penelitian menunjukkan terdapat dua jenis defect utama, yaitu seal terbuka sebanyak 339 kasus dan kerupuk pecah sebanyak 116 kasus dari total 472 defect. Nilai DPMO sebelum perbaikan sebesar 1.921,82 dengan level sigma 4,39 sigma. Setelah implementasi perbaikan, jumlah defect menurun menjadi 15 unit, nilai DPMO menjadi 498,17, dan level sigma meningkat menjadi 4,77 sigma. Hasil tersebut menunjukkan bahwa implementasi usulan perbaikan mampu meningkatkan kualitas proses pengemasan dan menurunkan tingkat defect pada produk kerupuk tenggiri. Kata Kunci: Six sigma, DMAIC, kualitas, defect, DPMO, level sigma, kerupuk tenggiri
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