ABSTRAK
Setiap perusahaan seyogyanya berupaya memperkecil resiko kegagalan dalam berproduksi. Tingginya persentase produk defect dalam setiap siklus produksi selain berimplikasi terhadap menurunkan kepercayaan konsumen juga menaikkan biaya produksi sehingga berakibat menurunkan daya saing produk di pasar. Tujuan penelitian ini adalah mengidentifikasi faktor kritis penyebab defect pada produk dan menemukan bentuk perbaikan kinerja dalam proses manajemen yang dapat dilakukan untuk mengurangi jumlah produk defect pada proses produksi fillet ikan kakap putih kualitas ekspor pada salah satu perusahaan pengolahan ikan di Bali menggunakan metode six sigma. Penelitian ini mencakup lima tahapan implementasi six sigma yaitu DMAI (Define, Measure, Analyze, dan Improve) yang melibatkan pihak manajemen dan karyawan perusahaan. Hasil penelitian menunjukkan bahwa terindentifikasi dua faktor kritis penyebab tertinggi dari enam kategori defect fillet ikan kakap putih. Karakteristik kinerja yang dicapai oleh perusahaan saat ini dicirikan oleh angka DPU (Defect per Unit) sebesar 0,09, DPO (Defect per Opportunities) sebesar 0.045, DPMO (Defect per Million Opportunities) sebesar 45,463 yang setara dengan kinerja pada level 3,125-Sigma sehinga tergolong dalam kategori tingkat kinerja rata-rata industri. Perusahaan berpotensi meraih peningkatan kinerja hinga pada level 4,000-Sigma sepanjang bersedia melakukan sejumlah perbaikan secara berkesinambungan dalam manangani baik terhadap pengawasan mutu bahan baku ikan maupun ketidaksempurnaan pemberiaan gas CO pada produk. Dengan penerapan metode six-sigma, maka faktor kritis penyebab defect tertinggi yang ditemukan yakni daging pecah/lembek dan berbau serta pemberian gas CO yang kurang merata sehingga bentuk perbaikan kinerja dalam proses manajemen yang direkomendasikan adalah menjalankan formulir checklist pada setiap proses produksi, memberikan pelatihan-pelatihan bagi karyawan dan melakukan pemeriksaan terhadap kemasan.
ABSTRACT
Every company should try to minimize the risk of failure in production. The high percentage of defective products in each production cycle has implications not only reducing consumer confidence but also increasing production costs, which results in lower product competitiveness in the market. The objective of this study was to identify the critical factors that cause defects in the product and find a form of performance improvement in the management process that can be done to reduce the number of defect products in the export quality white snapper fillet production process at a fish processing company in Bali using the six-sigma method. This research consisted of Six-Sigma implementation stages, namely DMAI (Define, Measure, Analyze, and Improve) which involved management and company employees. The results showed that two critical factors were identified as the highest cause of the six categories of white snapper fillet defects. The performance characteristics achieved by the company are currently characterized by a DPU (Defect per Unit) number of 0.09, DPO (Defect per Opportunities) of 0.045, DPMO (Defect per Million Opportunities) of 45.463 which is equivalent to performance at the 3,125-Sigma level so that belongs to the category of industry average performance level. The company has the potential to achieve an increase in performance up to the 4,000-Sigma level as long as it is willing to make a number of continuous improvements in handling both the quality control of fish raw materials and imperfections in the supply of CO gas in the product. With the application of the six-sigma method, the critical factors causing the highest defects were broken / mushy and smelly meat and uneven distribution of CO gas so that the recommended form of performance improvement in the management process was running a checklist form at each production process, providing training for employees and conducting an inspection of packaging.
IMPLEMENTATION OF SIX SIGMA IN PRODUCT QUALITY CONTROL
