Analysis of Production Quality Control at the Smoked Tilapia UMKM Using the Six Sigma Method with the DMAIC Approach
Analisis Pengendalian Kualitas Produksi Pada UMKM Mujair Asap Menggunakan Metode Six Sigma Dengan Pendekatan DMAIC
DOI:
https://doi.org/10.21070/ups.4845Keywords:
six sigma, Quality Control, DMAIC, smooked tilapiaAbstract
An important factor in building a business is quality. Quality control is important to maintain consumer loyalty.This research aims to determine the sigma value and factors that cause defects in the production process of Mujair Asap MSMEs and determine risk mitigation for product quality control at Mujair Asap MSMEs. In this research, the method used is the Six Sigma method with the Define, Measure, Analyze, Improve and Control stages. As a result of this research, it is known that the highest risk in the Mujair Asap MSME production process is defects in the form of shapes that do not comply with standards. Priorities for improvement are additional training for workers, creation of SOPs, suitability of the raw materials used and appropriate methods and equipment to support MSME productivity and minimize defects in the products produced.
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