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All Journal Jurnal Sains Matematika dan Statistika Tekinfo | Scientific Journal of Industrial and Information Engineering BAREKENG: Jurnal Ilmu Matematika dan Terapan Unisda Journal of Mathematics and Computer Science (UJMC) Jurnal TAMBORA Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Teknik Industri Terintegrasi (JUTIN) JENIUS: Jurnal Terapan Teknik Industri Jurnal Industri Pariwisata Industrika : Jurnal Ilmiah Teknik Industri International Journal of Community Service Brilliance: Research of Artificial Intelligence Profisiensi : Jurnal Program Studi Teknik Industri Jurnal Informatika Teknologi dan Sains (Jinteks) Jurnal Industri dan Teknologi Samawa (JITSA) Hexagon JASTEN (Jurnal Aplikasi Sains Teknologi Nasional
Firda Utami, Silvia
Universitas Teknologi Sumbawa
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Pengendalian Kualitas Produk Roti Menggunakan Six Sigma DMAIC Silvia Firda Utami; Koko Hermanto; Muhammad Basrik Saputra
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 9 No. 2 (2026): April
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v9i2.58419

Abstract

Quality control is an important function in a business. Companies that prioritize product quality control have significant advantages in terms of stability, safety, and business sustainability. UD. Roti Jase is one of the food industries facing problems related to a high number of defective products, which has resulted in decreased revenue. The purpose of this study is to identify the causes of defects in the bread production process to produce high-quality bread. The Six Sigma DMAIC method was used to analyze these problems. Based on the analysis results, the most common defect was burnt bread, with a percentage of 31.80%. The DPMO value was 159,701, indicating that the company operates at a 3.2 Sigma level. The factors that most significantly influenced the defects were machine and human factors, namely the absence of a digital temperature control device and workers’ lack of attention during the production process. Quality improvement efforts at UD. Roti Jase to minimize defects include providing a digital temperature device, conducting direct supervision during the production process, and recruiting additional workers.
Co-Authors Adiasah, Iksan Ainul Nizha Fitri Altarisi, Salman Andani, Rina Meri Andika, Ahyar Eki Ruskartina Fadhli Dzril Ikram Fazriansyah Harizahayu, Harizahayu Haryadin, Muhammad Nur Hermanto, Koko Hudaningsih, Nurul Iksan Adiasa Imam Munandar Indria Kusumadewi Ismi Mashabai Ismunandar M. Faisal Meriandani, Rina Mietra Anggara mira sugala Muhamad Faiz Almatsir Muhammad Basrik Saputra Muhammad Firdaus Nurul Huda Rapni Yepeikene Rifaldi Ryan Suarantalla Sakina, Cici Putri Salman Altarisi Satriyo, Qiranda Surma Septiana, Widya Sis Yanti Arisma Sri Ayu Suarantalla, Ryan Tsani, Farhan Turrahmi, Ulfa Ulfaturrahmi, Ulfaturrahmi Utami, Rani Nur Wari Ammar Abdul Jabbar