Strategy for Quality Control of “Ayam Kampung” Production Using Six Sigma-DMAIC Method (Case Study in CV. Pinang Makmur Food)


Authors : Rizki Aditama, Tukhas Shilul Imaroh

Volume/Issue : Volume 5 - 2020, Issue 1 - January

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2UqAvfl

This study aims to control the quality of “ayam kampung” products using Fishbone. Six Sigma and FMEA so that the productivity of “ayam kampung” increased from August 2018 to October 2018. The research data used were data on native chicken production for 19 months of observation (January 2017 to March 2017). From a population of 2000, 333 samples were taken (May to July 2017). The method used in this study is, Fishbone, DMAIC and FMEA. At the Fishbone stage, it is known that there are many defects. At the Define stage, it is known that “ayam kampung” defects are found in one-week-old native chickens, one-month ayam kampung, two-month old “ayam kampung” and there are 3 CTQs with 3 defect criteria. From the Measure phase, 3 defect criteria were found with the highest frequency and control chart values p, center line, upper control limit and lower control limit of 0,0775, 0,2325, 0,2625, 0,1935, 0,220 and 0,166, respectively. At the Analyze stage, it was found that the main cause of the defect was that the native chicken growth was not optimal. In the Improve stage, the solution taken using 5W + 1 H. The results shown in the Control stage are making SOPs, as well as an increase in Productivity to 4,241 (from August - October 2018). At the FMEA stage, the highest RPN value was found to be 900.

Keywords : Defect, Ayam Kampung, FMEA, DMAIC, Fishbone, Productivity, Quality.

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