An  Analysis of Product Quality Control using The Six Sigma Method at Omah Produksi Tempe Rizky Jaya, Batu City

Novita Nurrry Chrisyani; Cakti Indra Gunawan; Yuni Setyawati

Authors

Novita Nurrry Chrisyani Management, Faculty of Economics, University of Tribhuwana Tunggadewi, Malang, Indonesia
Cakti Indra Gunawan Management, Faculty of Economics, University of Tribhuwana Tunggadewi, Malang, Indonesia
Yuni Setyawati Management, Faculty of Economics, University of Tribhuwana Tunggadewi, Malang

Keywords:

Product, Quality control, Six sigma

Abstract

This study aims to analyze product quality control using the Six Sigma method at Omah Tempe Production Rizky Jaya MSME in Batu City. The main problem faced by this MSME is the high level of defective products such as mushy textured tempeh and moldy tempeh. The Six Sigma method with the DMAIC (Define, Measure, Analyze, Improve, Control) approach is applied to identify the causes of defects, analyze the performance of the production process, and provide recommendations for improvement. The results showed an average sigma value of 3.30, indicating that the production process is still at a medium level and needs to be improved. The main factors causing defects are humans, raw materials, machines, work methods, and the environment. Recommendations for improvement include workforce training, improved sanitation, and standardization of production procedures.

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