ANALYSIS OF QUALITY CONTROL OF SOY CHIPS WITH THE SIX SIGMA METHOD IN RAGILE SMEs, KEDIRI REGENCY
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Abstract
Tempe is a typical Indonesian food that is in great demand by Indonesian people, apart from its delicious taste, the price is also relatively cheap. Tempe can be processed into various kinds of processed tempe products, one of the processed tempe products is tempe chips. This research was carried out in April 2022, at Ragile UMKM, Kediri Regency. This study aims to reduce product defects by quality control and determine what factors affect the quality of soybean chip products. The data analysis method used to answer the objectives of this study is data analysis using the Six Sigma method, which is a philosophy in reducing and preventing defects so that costs are reduced and customers are satisfied with the expected product. Six Sigma is also defined as a well-designed approach to identify and eliminate defects, errors or failures in business processes or systems with a focus on the performance characteristics of these processes that are of interest to consumers. The results of this study are the types of product defects that occur in the production of Ragile MSME soybean chips including non-full round defects, double defects and thick defects. The highest defects occur in the size of defects that are not full circle with a defect percentage of 90.38%. This UMKM has a sigma value of 2.7 or it can be said that it is included in the category of the standard level of the Indonesian industry average. The solution to the factors that cause product defects caused by the fermentation place is to provide shelves so they are not exposed to direct sunlight, the hot room environmental factor is to provide a fan in the production room, and the factor of workers who are negligent in cleaning the chopping machine is by make SOP on the use of chopper machine.
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