<![CDATA[High reject rates in the inner packaging process remain a critical issue in the food manufacturing industry because they reduce product quality, increase production costs, and lower operational efficiency. This study aims to identify the root causes of product rejects and evaluate the effectiveness of an integrated quality improvement framework combining Statistical Process Control (SPC), Root Cause Analysis (RCA), Failure Mode and Effects Analysis (FMEA), and sensor-based Poka-Yoke at PT CANDY JTK. A quantitative case study was conducted using production data from July–December 2025 as the baseline period and January–June 2026 as the post-improvement evaluation period. SPC was applied to monitor process stability, RCA to identify root causes, FMEA to prioritize risks based on the Risk Priority Number (RPN), and sensor-based Poka-Yoke to prevent process errors. The proposed framework reduced monthly rejects by 28.36%, from 53,500 kg to 38,330 kg, lowered the reject rate from 4.31% to 3.05%, increased production by 1.41%, and generated estimated cost savings of approximately IDR 303.4 million per month. These findings demonstrate that the integrated framework effectively improves process quality and operational efficiency in food manufacturing.]]>
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