Authors :
Muhammad Sonjaya; Faridah Muttabasyimah; Bangkit Dwi Rianto; Yudi Prastyo
Volume/Issue :
Volume 9 - 2024, Issue 12 - December
Google Scholar :
https://tinyurl.com/yvmdjt5p
Scribd :
https://tinyurl.com/yvc3f48v
DOI :
https://doi.org/10.5281/zenodo.14576691
Abstract :
PT XYZ is a company engaged in
manufacturing that produces Food Flavors. The main
problem that occurs is the water consumption during
cleaning (Product Changeover) is very high. The purpose
of this study is to reduce the use of water during cleaning
and reduce cleaning time, and productivity can be
improved by the DMAIC method. The first step is to
analyze each product characteristic and collect CIP
Record data. From this data, it can be seen how long it
takes for CIP. This improvement involves the Quality
Team to verify the results of the CIP time reduction. As a
result of the improvement, the time required for CIP
from 3 hours dropped to 2 hours. As well as water
consumption from 1,088 M3 to 762 M3 (Saving 366
EUR).
Keywords :
Lean Six Sigma, DMAIC, Quality, Efficiency, Food Industry.
References :
- Ida Rinjani, Wahyudin Wahyudin, Billy Nugraha (2021), Analisis Pengendalian Kualitas Produk Cacat pada Lensa Tipe X Menggunakan Lean Six Sigma dengan Konsep DMAIC, 8(1), 18-31
- Rizka Oktaviani, Heru Rachman, Muhammad Rifky Zulfikar, Muchammad Fauzi, (2022), Pengendalian Kualitas Produk Sachet Minuman Serbuk Menggunakan Metode Six Sigma DMAIC,2(1), 122-130
- Sumiharni Batubara, Raden Abdurrahman Halimuddin (2016), Penerapan Lean Manufacturing Untuk Meningkatkan Kapasitas Produksi Dengan Cara Mengurangi Manufacturing Lead Time Studi Kasus: Pt Oriental Manufacturing Indonesia, 1(01), 49-56
- Diko Ryanda Nasution, Abdurozzaq Hasibuan, Siti Rahma Sibuea (2023), Pengendalian Kualitas CPO untuk Meminimumkan ALB Menggunakan Metode DMAIC, 1(4), 333-343
- Suseno, Taufik Alfin Ashari (2022), Analisis Pengendalian Kualitas Produk Base Plate Dengan Menggunakan Metode Lean Six Sigma (DMAIC) Pada PT XYZ, 1(6), 1321-1333
- Tegar Septiawan, Ricky Permadi,Yudi Prastyo (2024), Menganalisis Penyebab Produk NG (Not Good) Pada PT. XYZ Dengan Metode DMAIC, 3(1), 44-51
- Mayesti Kurnianingtias, Abdul Rohman Heryadi, Dinarisni Purwanningrum, Galuh Yuli Astrini, Hasna Khairunnisa, Lailin Nur Indah Sari (2021), Analisis Penyelesaian Permasalahan Bottleneck Pada Lini Produksi Di Pabrik Tekstil Dengan Metode Kaizen, 9(2), 23-30
- Joko Susetyo, Winarni, Catur Hartanto (2011), Aplikasi Six Sigma DMAIC Dan Kaizen Sebagai Metode Pengendalian Dan Perbaikan Kualitas Produk, 4(1), 78-87
- Zaharah Wahid, Mohd Radzi Che Daud,Kartini Ahmad (2020), Study Of Productivity Improvement Of Manual Operations In Soya Sauce Factory, 21(1), 202-211
- Erry Rimawan Damsiar, Yudi Prastyo (2018), Reduce Reject Painting Process Using Six Sigma Method with DMAIC Approach and Experiments on Brake Disc Products (1 Rc Hub) (Case Study PT. XYZ), 3(10), 327-337
- Putri Kartika, Annisa Marwa, Tri Wahyuningsih, Yudi Prastyo, Tri Ngudi Wiyatno (2024), Lowering Customer Claim &; Ng Ratio on Jack Bracket Part Using Lean Six Sigma-DMAIC Method at PT. XYZ, 9(1), 3319-3329
PT XYZ is a company engaged in
manufacturing that produces Food Flavors. The main
problem that occurs is the water consumption during
cleaning (Product Changeover) is very high. The purpose
of this study is to reduce the use of water during cleaning
and reduce cleaning time, and productivity can be
improved by the DMAIC method. The first step is to
analyze each product characteristic and collect CIP
Record data. From this data, it can be seen how long it
takes for CIP. This improvement involves the Quality
Team to verify the results of the CIP time reduction. As a
result of the improvement, the time required for CIP
from 3 hours dropped to 2 hours. As well as water
consumption from 1,088 M3 to 762 M3 (Saving 366
EUR).
Keywords :
Lean Six Sigma, DMAIC, Quality, Efficiency, Food Industry.