Open AccessAnalysis of Quality Control of Chicken Nugget Products by Using Six Sigma Method at PT. XYZ
Author(s) -
Neldo Irawan,
Anny Ratnawati,
Salsa Dilla
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1764/1/012210
Subject(s) - six sigma , dmaic , quality (philosophy) , profitability index , product (mathematics) , documentation , manufacturing engineering , control (management) , automotive industry , reputation , process (computing) , raw material , term (time) , business , operations management , computer science , mathematics , engineering , artificial intelligence , quantum mechanics , physics , lean manufacturing , social science , philosophy , aerospace engineering , chemistry , sociology , operating system , geometry , epistemology , programming language , organic chemistry , finance
PT. XYZ is a company that produces chicken nugget. The company faces quality problems, namely the discovery of defective products. The purpose of this research was to identify and analyze the factors causing the occurrence of defective products in the chicken nugget production process; analyze product quality and propose improvements in improving product quality. The data collection techniques used were interviews, observations and documentation conducted for 1 month on February 13, 2020 to March 13, 2020. The Six Sigma method chosen in this study as an approach to the problem that consists of 5 stages, namely, Define, Measure, Analyze, Improve and Control. The value of Six Sigma for each process was 3.69 (Industry average in Indonesia) for the selection and preparation of raw materials, 4.1(Industry average in Indonesia) dough cutting process and 4.3 (Industry average in USA) for the coating process of cuts. The proposed strategy is divided into 6 short-term proposals and 4 long-term proposals. If this defect product problem is solved, it can maintain the brand image, reputation, profitability, and sustainability of the company. Some proposed improvements that have been applied were found to decrease the number of defects as much as 48% in dough cutting process and coating of cuts. In addition, the company could potentially maximize profits by by cutting losses by approximately 8 million rupiah/year.