Quality Control of Margarine Production by Applying Six Sigma Method in PT. XYZ

Abstract

This research took place in PT. XYZ, Jakarta. The purposes of this research are to know which sigma company has reached this level, the factors that can cause defective products and the best solutions to reduce the number of faulty products. This research is using qualitative methods to collect data. A data analysis method used in this research is Six Sigma DMAIC (Define-Measure-Analyze-Improve-Control). The result from this research showed that the company's sigma level is in 3.53 for mc margarine and 3.52 for GB margarine, the main factor that causes the defective product in PT. XYZ is a misstep when adding the ingredients and the emulsifiers, which is caused by the workers (man). Recommended actions that were given by the researcher s are the implementation of the 5S system and Signboard Strategy, the which is making an indication or an explanation about the place, name of supporting materials, and the amount of supporting documents adding in the making of margarine production.