Penerapan Metode Six Sigma Pada Pengendalian Kualitas Air Baku Pada Produksi Makanan
Abstract: The quality of water
as a raw material in the process of food production has an important role.
Water quality control is the key in maintaining production. This is the
underlying purpose of this study to make improvements in its production
activities to reduce the number of defective products in the production
process. Water quality control of production is done by specifying several
parameters, such as pH, turbidity, and iron. This study uses the concept of Six
Sigma DMAIC.Pareto diagram shows water tends to acid, muddy, and contain much
iron. Furthermore, the fishbone diagram is used to determine the percentage
biggest defect. Improvement performed at the highest RPN value of around 630 in
the filter. In addition, the value of sigma level before improvement around 3.3
with the possibility of defects approximately 34491 to a million process.
Furthermore, the level of sigma after improvement roughly 4:09 with the
possible failure of the process around 5526.
Penulis: Dino Rimantho, Desak
Made Mariani
Kode Jurnal: jptindustridd170058
