Analisis Pengendalian Kualitas Dengan Metode DMAIC Pada Usaha Pengolahan Tahu Putih Di UD Sari Murni

Abstract

Angelin Gustiana, 103117026. Analysis of Quality Control Using the DMAIC Method in White Tofu Processing at UD Sari Murni.

The rapid growth of UMKM in Indonesia has resulted in increased competition so that business actors must have good competitiveness. Tofu processing UMKM is one of the businesses that will experience increased competition because tofu products are projected to be able to export. This causes the tofu processing business actor to be competitive. One way to have good competitiveness is by paying attention to the quality of the tofu products produced. UD Sari Murni is one of the tofu processing businesses that must pay attention to the quality of the tofu products produced. This is because there are still many tofu products that are produced with defects. Based on this, this study aims to control the quality of defective tofu products at UD Sari Murni by using the Six Sigma method with DMAIC stages (Define, Measure, Analyze, Improve, Control). Based on the results of the DMAIC analysis, it shows that broken or broken tofu is the main problem. Broken or broken tofu produces a DPMO value of 1,940.433 with a Sigma value of 4.39 and a UCL value of 136.96 and LCL 75.17 with a Cpk value of 0.45. In this study, several causes of broken or damaged tofu occurred and efforts to repair them.