Usulan Perbaikan dalam Mengurangi Produk Cacat pada PT. Sehati Tortilla

Abstract

PT. Sehati Tortilla is a culinary industry enterprise specializing in tortilla production. PT. Sehati Tortilla serves as a key supplier of tortilla skins in Medan city. During the production process, PT. Sehati Tortilla encounters challenges in quality control, specifically the continuous occurrence of defective products. Common defects observed during production include tears, uneven spots, inconsistent diameter, and uneven thickness. The Six Sigma method is employed to address these issues at PT. Sehati Tortilla. This systematic approach comprises the Define-Measure-Analyze-Improve-Control (DMAIC) stages. DMAIC is a structured Six Sigma methodology aimed at enhancing business processes by identifying problems, measuring current performance, analyzing root causes, improving processes, and controlling to sustain improvements achieved. Based on data collection and analysis, the highest failure sigma level obtained is 3.99, indicating that the company has not fully optimized quality control practices. This research explores the implementation of DMAIC in the context of defect product improvement, highlighting specific steps taken to enhance product quality and overall process efficiency. Consequently, a proposal for improvement is formulated, focusing on establishing clear standards for storage, raw material specifications, and other relevant areas.