Integrating Seven Tools and Kaizen Approach in Evaluating Defects on Tofu Production Process
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Jun 30, 2022
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Abstract
UKM Tofu ADA is a tofu producer that makes an effort to develop the quality standardization of the tofu production process. Managing tofu quality through maintaining the production process is challenging, resulting in no good tofu. Defective products cause economic loss and the inability to fulfill customer orders. This study aims to evaluate defects in the tofu production process using the Seven Tools and Kaizen approach. The results of this study configure three types of product defects. Namely, mushy, cracked, and crushed. The highest percentage of defects is mushy tofu, with 43.8%. The proposed improvement using kaizen analysis is the Kaizen Five-M Checklist.
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Wardana, A. D., & Nina Mahbubah. (2022). Integrating Seven Tools and Kaizen Approach in Evaluating Defects on Tofu Production Process. Jurnal E-Komtek (Elektro-Komputer-Teknik), 6(1), 101-113. https://doi.org/10.37339/e-komtek.v6i1.879
References
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[3] F. Ibrahim, H. Awandani, and F. H. Azhra, “Evaluasi Pengendalian Kualitas Kain Grey pada Divisi Weaving Rapier PT XYZ dengan Metode Seven Tools,†Opsi, vol. 13, no. 2, p. 106, 2020, doi: 10.31315/opsi.v13i2.3961.
[4] L. Bachtiar and S. Riyadi, “Measurement of the Maturity Level of Micro, Small, and Medium Enterprises (MSMEs) Business Processes in East Kotawaringin Regency during the Covid-19 Pandemic,†J. E-KOMTEK, vol. 5, no. 2, pp. 217–229, 2021, DOI: https://doi.org/10.37339/e-komtek.v5i2.767.
[5] A. Hernawan and N. A. Mahbubah, “Integrasi Statistical Process Control dan Failure Mode And Effect Analysis Guna Meminimalisasi Defect Pada Proses Produksi Pipa PVC,†J. Engine Energi, Manufaktur, dan Mater., vol. 5, no. 2, p. 65, 2021, doi: 10.30588/jeemm.v5i2.906.
[6] N. Hairiyah, R. R. Amalia, and Nuryanti, “Pengendalian Kualitas Amplang Menggunakan Seven Tools di UD. Kelompok Melati,†Agrointek, vol. 14, no. 2, pp. 67–74, 2020, doi: DOI 10.21107/agrointek.v14i2.6055.
[7] F. Afif, C. Desi Kusmindari, and S. Hardini, “Analisis Kualitas Crude Palm Oil Menggunakan Metode Seven Tools Dan Konsep Kaizen,†J. Ilm. TEKNO, vol. 15, no. 1, pp. 18–32, 2018.
[8] Sanusi, N. C. Abdurahman, and A. Arifin, “Analisis Pengendalian Kualitas Produksi Kantong Semen Dengan Seven Tools,†J. Ind. Kreat., vol. 4, no. 01, pp. 97–108, 2020, doi: 10.36352/jik.v4i01.51.
[9] A. E. Saputra and N. A. Mahbubah, “Analisis Seven Tools Pada Pengendalian Kualitas Proses Vulkanisir Ban 1000 Ring 20 Di Cv Citra Buana Mandiri Surabaya,†STRING (Satuan Tulisan Ris. dan Inov. Teknol., vol. 5, no. 3, pp. 252–262, 2021, doi: http://dx.doi.org/10.30998/string.v5i3.8465.
[10] H. Alfadilah, A. F. Hadining, and H. Hamdani, “Pengendalian Kualitas Produk Cacat Piece Pivot pada PT. Trijaya Teknik Karawang Menggunakan Seven tool dan Analisis Kaizen,†J. Serambi Eng., vol. 7, no. 1, pp. 2814–2822, 2022, doi: 10.32672/jse.v7i1.3667.
[11] D. Tri, A. Rakhmanita, and A. Anggraini, “Implementasi Kaizen Dalam Meningkatkan Kinerja Pada Perusahaan Manufaktur Di Tangerang,†J. Ecodemica J. Ekon. Manajemen, dan Bisnis, vol. 3, no. 2, pp. 198–206, 2019, doi: 10.31311/jeco.v3i2.6077.
[12] A. Butanil, Winarni, and M. Yusuf, “Usulan Pengendalian Kualitas Produk Dengan Metode Seven Tools Dan Kaizen Sebagai Upaya Mengendalikan Tingkat Kerusakan Produk Di Pt Pri Adhi Husada,†J. Rekavasi, vol. 7, no. 2, pp. 41–46, 2019.
[13] P. R. Adawia and A. Azizah, “Analisis Penerapan Metode Kaizen Terhadap Imprtasi Material Produksi Pada Perusahaan Manufaktur,†Target J. Manaj. Bisnis, vol. 2, no. 1, pp. 56–70, 2020, doi: 10.30812/target.v2i1.700.
[14] S. V. Palkhe, “Six Sigma DMAIC Methodology,†Int. J. Res. Appl. Sci. Eng. Technol., vol. 8, no. 8, pp. 999–1002, 2020, doi: 10.22214/ijraset.2020.31081.
[15] R. Andiwibowo, J. Susetyo, and P. Wisnubroto, “Pengendalian Kualitas Produk Kayu Lapis Menggunakan Metode Six Sigma & Kaizen Serta Statistical Quality Control Sebagai Usaha Mengurangi Produk Cacat,†J. REKAVASI, vol. 6, no. 2, pp. 100–110, 2018.
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