ANALISIS KUALITAS PENGEMASAN VAKUM IKAN BEKU DENGAN METODE SIX SIGMA (Studi Kasus di PT X, Pasuruan Jawa Timur)

Sucipto Sucipto, Retno Astuti, Ayuningtyas Megawati

Abstract

Quality control is carried out as one of the strategies to measure the capability of the production process. This is to identify the factors that cause products no standardized and propose improvements. During this time, there are often problems in the vacuum packaging of frozen fish. The analysis method used Six Sigma with the stages Define, Measure, Analyze and Improve. The results showed that the Critical to Quality (CTQ) of packaging process is leaking packaging, but the process is working well and it is above the industry average in Indonesia. It can be seen the value of Sigma and the final yield. Packaging leaked based on a fishbone diagram and Failure Modes and Effects Analysis (FMEA) is caused by human factors.The proposed improvement is by monitoring, guidance, and training of human resources. This is done so that the process can be towards the target 6-Sigma.

Keywords

FMEA;Six Sigma;Packaging;Vacuum;Fish

References

Arifin J dan Fauzi A. 2007. Aplikasi Excel dalam Aspek Kuantitatif Manajemen Sumber Daya Manusia. PT Elex Media Komputindo. Jakarta.

Bateman TS dan Snell SA. 2008. Manajemen Edisi 7. Salemba Empat. Jakarta.

BBPP. 2015. Pelatihan Manajeman Produktivitas. Dilihat pada 06 September 2015. http://www.bbp-produktivitas.org/index.php/layanan/pelatihan-manajemen-produktivitas.

de Mast J and Lokkerbol J. 2012. An analysis of the Six Sigma DMAIC method from the perspective of problem solving. Int. J. Production Economic, 139: 604-614.

Evans JR dan Lindsay WM. 2007. Pengantar Six Sigma. Salemba Empat. Jakarta.

Ganguly K. 2012. Improvement Process for Rolling Mill through The DMAIC Six Sigma Approach. International Journal for Quality research, 6(3): 221-231.

Hardjana AM. 2001. Training SDM yang Efektif. Kanisius. Yogyakarta

Kholik, H. 2008. Aplikasi DMAIC dalam metode Six Sigma dan eksperimen Shainin Bhote sebagai penurunan presentasi cacat. Jurnal Teknik Industri, 9(1): 117-127.

Kuswadi dan Mutiara E. 2004. Delta: Delapan Langkah dan Tujuh Alat Statistik untuk Peningkatan Mutu Berbasis Komputer. PT Elex Media Komputindo. Jakarta.

Lin C J, Chen F F, Wan H, Chen Y M, Kuriger G. 2013. Continuous Improvement of Knowledge ManagementSystems Using Six Sigma Methodology. Robotics and Computer-Integrated Manufacturing, 29(3): 95-103.

Madura J. 2007. Pengantar Bisnis Edisi 4. Salemba Empat. Jakarta.

Mitchell E M, Kovach J V. 2016. Improving supply chain information sharing using Design for Six Sigma. European Research on Management and Business Economics, 22, 147–154.

Nithyanandam G K and Pezhinkattil R. 2014. A Six Sigma approach for precission machining in milling. Procedia Engineering, 97: 1755-1764.

Pande PS, Neuman RP, dan Cavanagh RR. 2009. The Six Sigma Way. Penerbit ANDI. Yogyakarta.

Park SH. 2006. Six Sigma for Qulity and Productivity Promotion. The Asian Productivity Organization. Tokyo.

Putri CF. 2010. Upaya Menurunkan Jumlah Cacat Produk Shuttlecock dengan Metode Six Sigma. Widya Teknika, 18(2): 14-23.

Srinivasan K, Muthu S, Devadasan SR, and Sugumaran C. 2014a. Enhancing effectiveness of Shell and Tube Heat Exchanger through Six Sigma DMAIC Phases. Procedia Engineering, 97, 2064-2071.

Srinivasan K, Muthu S, Prasad N K, Satheesh G. 2014b. Reduction of paint line defects in shock absorber through Six Sigma DMAIC phases. Procedia Engineering, 97, 1755-1764.

Sucipto S, Sulistyowati D P, Aggrarini S. 2017. Pengendalian Kualitas Pengalengan Jamur dengan Metode Six Sigma di PT Y, Pasuruan, Jawa Timur. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 6(1): 1-7.

Sugian S. 2006. Kamus Manajemen (Mutu). PT Gramedia Pustaka Utama. Jakarta.

Sulchan M dan Nur E. 2007. Keamanan Pangan Kemasan Plastik dan Styrofoam. Maj Kedokt Indon, 57(2): 54-59.

Syukron A dan Kholil M. 2013. Six Sigma: Quality for Business Improvement. Graha Ilmu. Yogyakarta.

Trihendradi C. 2008. Statistik Six Sigma dengan Minitab. Penerbit ANDI. Yogyakarta.

Watts BM, J Kendrick, M Zipster, B Autchins and Saleh. 1966. Enzymatic Reducing Pathway in Meat. J. Food Sci., 31: 855-864.

DOI

https://doi.org/10.21107/agrointek.v12i2.4041

Metrics

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2018 AGROINTEK

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.