Penerapan Lean Six Sigma untuk Meningkatkan Efisiensi dan Kualitas pada Produksi Kue Skippy

Abstract

UMKM AS-LI Khas Medan is one of the business actors engaged in the cake industry, one of the types of cakes produced is skippy cake. The problems faced are non-value added activities and waste such as broken, burnt and moldy. The purpose of this study is to identify and eliminate activities that are non-value added and waste using the Lean Six Sigma method. The type of research used is descriptive research. Based on the results of measurements and observations, there are 24 activities where there are 2 non-value added activities with a process cycle efficiency of 64.3%. Furthermore, improvements were proposed by eliminating 2 non-value added activities, the process cycle efficiency was obtained to be 72.39%, which means an increase of 8.09%. The previous product defects were 3.52%, then an estimate of the quality improvement was obtained, it was found that by increasing the product quality by at least 20%, the percentage of defects was obtained to be 2.82% with a DPMO value of 9,400 and a sigma level of 3.85. Based on the results of the analysis using FMEA, it is known that the RPN value of each waste is broken waste with the largest RPN value of 294 which is caused by the machine, burnt waste with the largest RPN value of 245 which is caused by the work method, moldy waste with the largest RPN value of 256 which is caused by the work method. To reduce waste, the recommended action proposed is to conduct checks and calibrations at least once a month and add workers to help supervise workers.