<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "ANALISIS PENGENDALIAN KUALITAS PADA PRODUKSI BAKPIA BASAH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS :UMKM BAKPIA PATHOK 52)"^^ . "UMKM Bakpia Pathok 52 is one of the SMEs that produces bakpia. The types of\r\nbakpia produced are wet bakpia and dry bakpia. The production process of wet\r\nbakpia is still carried out manually, so it is highly dependent on operator skills.\r\nThis condition causes the production process to tend to be inconsistent and\r\nincreases the risk of product defects. Based on data from the period October–\r\nDecember 2025, there was an increase in production followed by an increase in the\r\npercentage of defects from around 3% to 4%, where this figure exceeded the\r\ncompany’s tolerance limit of 1%. This study aims to identify the types, causal\r\nfactors, and solutions that can be provided to minimize product defects using the\r\nSix Sigma DMAIC method. Based on the identification, there were five types of\r\nproduct defects, namely damaged skin, undercooked texture, size too small, size too\r\nlarge, and burnt. The DPMO value obtained was 7475.69 and the sigma value\r\nobtained was 3.933, which is included in the moderate category but has not yet\r\nreached the ideal value of 6 sigma. Two dominant types of defects were identified,\r\nnamely damaged skin defects and undercooked texture defects. Based on the\r\nanalysis using the five why analysis method to determine the root causes of defects,\r\nhuman and equipment factors were identified as the main causes of defects.\r\nFurthermore, risk priority determination was carried out using the FMEA method.\r\nThe 5W+1H method was used to formulate improvement recommendations. The\r\nproposed improvements include the use of measuring spoons according to the\r\nstandard filling size of bakpia, inspection using the sampling method, appointing a\r\nproduction leader as a production supervisor, preparing SOPs for bakpia filling\r\nand baking processes, and recording defects using a checksheet. The results of this\r\nstudy are expected to assist in identifying, analyzing, and providing suggestions to\r\naddress product defects so that defects in wet bakpia products can be reduced."^^ . "2026-05-22" . . . . "UIN SUNAN KALIJAGA YOGYAKARTA"^^ . . . "FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA"^^ . . . . . . . . . "NIM.: 22106060021"^^ . "Nayla Adisti"^^ . "NIM.: 22106060021 Nayla Adisti"^^ . . . . . . "ANALISIS PENGENDALIAN KUALITAS PADA PRODUKSI BAKPIA BASAH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS :UMKM BAKPIA PATHOK 52) (Text)"^^ . . . . . "22106060021_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf"^^ . . . "ANALISIS PENGENDALIAN KUALITAS PADA PRODUKSI BAKPIA BASAH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS :UMKM BAKPIA PATHOK 52) (Text)"^^ . . . . "HTML Summary of #76869 \n\nANALISIS PENGENDALIAN KUALITAS PADA PRODUKSI BAKPIA BASAH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS :UMKM BAKPIA PATHOK 52)\n\n" . "text/html" . . . "670 Teknik Industri" . .