Analisis Pengendalian Kualitas Produk Cacat Teh Hitam dengan Menggunakan Metode Six Sigma (DMAIC)

Abstract

PT. Tenggara is one of the companies that produces black tea powder. The products produced by this company often receive complaints from customers because the quality of the tea does not meet their requirements. One of the reasons is that the quality control of the drying process is not optimal, so there is still a lot of tea that does not meet the established quality standards. This research aims to determine the level of defects in black tea products, the factors that influence the sub-optimal drying process and the actions that companies should take to reduce product defects using the Six Sigma DMAIC method. In this research, data processing techniques were carried out using quantitative techniques with the help of Minitab software and data collection through observation and interviews with company supervisors. The results of the research show that PT. Southeast is in a 3 sigma state, which shows that the ability to cause defects is still at an average level, the factors that cause product defects come from machines, people, environment and methods. To improve product quality, companies must continuously improve and control the four factors that cause product defects.

Keyword: Black Tea, Defective Products, Quality Control, Six Sigma DMAIC