Electronic Theses and Dissertation

Pt sinar sosro deli serdang merupakan sebuah perusahaan yang bergerak dalam bidang industri makanan dan minuman dengan memproduksi berbagai jenis minuman teh. beberapa produk minuman yaitu teh botol 220 ml, fruit tea botol 235 ml, fruit tea 500 ml, fruit tea 350 ml, tebs 350 ml, tebs 500 ml dan galon prima 19 liter. selama berjalannya produksi, perusahaan memiliki permasalahan yang terjadi terkait jumlah cacat kemasan produk fruit tea 350 ml yang dihasilkan melebihi batas standar toleransi yang telah ditetapkan perusahaan yaitu sebesar 2% dari jumlah produksi yang dihasilkan. hal ini menyebabkan terdapat pemborosan dalam segi biaya yang akan dikeluarkan perusahaan, dikarenakan seluruh produk cacat akan langsung dibuang baik dari kemasan botol maupun isi minumannya. penelitian ini dilakukan dengan tujuan menguraikan jenis cacat yang terjadi selama proses produksi berlangsung dan redesign kemasan produk sehingga dapat mengurangi jumlah cacat yang terjadi selama proses produksi berlangsung menggunakan metode design for six sigma (dfss). dalam menggunakan metode dfss dilakukan dengan pendekatan define, measure, analyze, design, verify (dmadv) sebagai alat untuk mengimplementasikan rancangan baru karena penekanan fokus pada basis data, analisis, dan identifikasi awal keberhasilan. hasil penelitian menunjukan terdapat satu jenis defect tertinggi yaitu deformasi dengan persentase cacat sebesar 36,2% dan menghasilkan level sigma sebesar 4,14, serta menghasilkan redesign produk dengan perubahan pada sudut runcing botol. jenis kegagalan deformasi mendapatkan hasil perhitungan rpn tertinggi, yang dihitung menggunakan design failure mode and effect analysis dengan nilai 240. kata kunci: peningkatan kualitas, design for six sigma, critical to quality, dfmea, redesign.

PT Sinar Sosro Deli Serdang is a company engaged in the food and beverage industry by producing various types of tea drinks. Some of the beverage products are 220 ml bottled tea, 235 ml bottled fruit tea, 500 ml fruit tea, 350 ml fruit tea, 350 ml Tebs, 500 ml Tebs and 19 liter gallon prima. During the production process, the company had a problem related to the number of defects in the packaging of the 350 ml Fruit tea product produced exceeding the standard tolerance limit set by the company, which is 2% of the total production produced. This causes waste in terms of costs that will be incurred by the company, because all defective products will be immediately discarded both from the bottle packaging and the contents of the drink. This study was conducted with the aim of describing the types of defects that occur during the production process and redesigning the product packaging so that it can reduce the number of defects that occur during the production process using the Design for Six Sigma (DFSS) method. In using the DFSS method, the Define, Measure, Analyze, Design, Verify (DMADV) approach is used as a tool to implement new designs because the emphasis is on the database, analysis, and early identification of success. The results of the study showed that there was one type of highest defect, namely deformation with a defect percentage of 36.2% and produced a sigma level of 4.14, and resulted in product redesign with changes to the bottle's tapered angle. The type of deformation failure obtained the highest RPN calculation results, which were calculated using Design Failure Mode and Effect Analysis with a value of 240. Keywords: Quality Improvement, Design for Six Sigma, Critical to Quality, DFMEA, Redesign.