Penerapan Perbaikan Kualitas Bahan Baku Menggunakan Metode Six Sigma di CV. Cari Temu Bantu Beres
DOI:
https://doi.org/10.65310/4y9tf721Kata Kunci:
DMAIC, Grading, Quality Control, Raw Material Quality, Six Sigma.Abstrak
Raw material quality is an important factor in maintaining the consistency of fresh food product distribution, while wilted, damaged, and non-uniform products are still found in the operational processes of CV Cari Temu Bantu Beres. This study aims to improve raw material quality control through the Six Sigma method using the DMAIC (Define, Measure, Analyze, Improve, and Control) approach. Quality measurement was conducted using defect percentage, DPO, DPMO, and sigma level, while the root causes of defects were identified using a fishbone diagram. The measurement results showed an average DPMO of 26,756 with a sigma level of approximately 3.46, indicating that opportunities for defects remain in the raw material distribution process. The analysis identified the absence of standardized loading and unloading and storage procedures, the lack of an implemented grading system, and suboptimal storage conditions as the main causes of defects. Improvements were implemented through a daily grading checklist, loading and unloading and storage SOPs, and grading labels for storage areas. The implementation of these improvements made the inspection, storage, and distribution processes more structured and controlled. Continuous quality control is required to maintain quality consistency and prevent the recurrence of defects in the distribution process.
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Referensi
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Hak Cipta (c) 2026 Putri Zahrani Amalia, Gustiar Septa Herlambang E., Tiara Mertadiani, Alif Ulfa Afifah (Author)
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