Quality control analysis for minimize of defect in potato chips production using six sigma DMAIC

Abstract

Abstract SMEs (Small Medium Entreprises) Rama is one of the potato chip producers in Batu city with the brand named “Rama Djaya”. To produce competitive products, SMEs must continue to improve the quality of products by minimizing defects in the production. The defects in the quality of potato chips occur in color, crunchy and size. The purpose of this research is to identify and analyze the factors that can cause defects in potato chips. The research method used is Six Sigma DMAIC (Define, Measure, Improve, Analyze, and Control). The results showed that for the defined stage, the main priority for quality improvement using the CTQ (Critical To Quality) was color change by 92%. In the measurement stage, the value of process capability produced the final yield of 51.69% which showed a lower percentage compared to the Indonesian National Standard of 69.2%. The analysis result of DPMO (Defect Per Million Opportunity) value was 483,091.79, equal to 1.54 sigma so it needed to improve its strategy in production.