Open AccessQuality Control of Chopsticks Product Using Lean Six Sigma Approach Method
Author(s) -
Rosnani Ginting,
Aulia Ishak,
Stefry,
Supriadi Supriadi
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1003/1/012097
Subject(s) - dmaic , six sigma , quality (philosophy) , measure (data warehouse) , product (mathematics) , manufacturing engineering , lean six sigma , control (management) , pareto chart , phase (matter) , reliability engineering , computer science , engineering , mathematics , lean manufacturing , data mining , geometry , artificial intelligence , philosophy , chemistry , organic chemistry , epistemology
Quality control is carried out in order to produce products in the form of goods or services in accordance with the standards desired and planned. PT. XYZ is a manufacturing company that produces chopsticks made from bamboo. In producing chopstick products, PT. XYZ is experiencing waste problem, which is the number of defective products. The percentage of product defects experienced by the company is around 3%. Therefore, the six sigma approach method is used in an effort to improve product quality through the DMAIC stage (Define, Measure, Analyze, Improve, Control). In the define phase, 3 types of defects are found, which are perforated, broken and stringy. In the measure phase, the value of DPO is 0,153. In the analyze phase, the main factors causing defect are material due to the usage of low quality materials. In the improve phase, the 5W + 1H method is used to create a new method in reducing defects. In the control phase, a new SOP (Standard Operating Procedure) is made for the company.