Analysis of Controlling And Improving The Quality Of Crystal Guava Production Using The Six Sigma And Kaizen Methods
Analisa Pengendalian dan Perbaikan Kualitas Produksi Jambu Kristal dengan Menggunakan Metode Six Sigma dan Kaizen
DOI:
https://doi.org/10.21070/ups.2273Keywords:
Quality Control, Quality Improvement, Guava Crystals, Methods Six Sigma, Methods KaizenAbstract
Crystal guava is a superior product from UD Bumiaji Sejahtera since 2012 with problems of damage to crystal guava production which experience defects with an average of 25% (around 150 kg per 1000 kg harvest). Due to high consumption, risk mitigation is crucial. This study aims to enhance crystal guava quality using the six sigma and kaizen methods. Four harvests revealed the highest defects in non-uniform maturity, constituting 60 kg (38.71%). The average DPMO across these harvests was 28543.1, corresponding to a sigma level of 3.4 (level 3). Five factors influence defects: environment, materials, methods, machines, and human elements. The Five M-Checklist kaizen approach and 5S (Seiri, Seiton, Seiso, Seiketsu, Shitsuke) present recommendations for addressing these factors. Thus, these methods offer valuable insights for ameliorating crystal guava defects at UD Bumiaji Sejahtera.
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