ANALISIS KECACATAN PRODUK PADA PROSES PEMBUATAN TAS BATIK MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS UKM RAJA CRAFT YOGYAKARTA)

RIZKY DARA, RIANTY (2019) ANALISIS KECACATAN PRODUK PADA PROSES PEMBUATAN TAS BATIK MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS UKM RAJA CRAFT YOGYAKARTA). Skripsi thesis, Institut Teknologi Dirgantara Adisutjipto.

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Abstract

In the industrial world, product quality is a problem that needs to be considered by companies, this is done for the reason of increasing the profits set. The products produced must be maintained so that there are no defective products. So that it does not cause losses to the company and can increase company profits. The purpose of this study is so that the research that has been carried out can provide benefits that are in accordance with what is desired. The methodology used is Six Sigma with DMAIC stages in the form of define, measure, analyze, improve, and control. At the define stage, it is done to find out what data is and define critical to quality (CTQ). At the Measure stage, the percentage of defects is calculated where the overall defect is obtained the highest value in the 4th week of 46.6%, torn defects of 0.13, tilted bag defects of 0.15 and bag defects that cannot be closed of 0.18. at the sigma level value, the sigma level is 3.15σ with a DPMO value of 49.545 meters and a P-Chart control map. Furthermore, the analyze stage is carried out using a fishbone diagram, and the factors that cause defects are obtained, including from the operator (man), machine, material, method and environment. At the Improve stage, the development of an action plan is carried out using FMEA (Failure Mode and Effect Analysis) by calculating the RPN (Risk Priority Number) value and providing improvement proposals to provide system improvement efforts.

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