ANALISIS PENGENDALIAN KUALITAS PADA PRODUKSI BAKPIA BASAH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS :UMKM BAKPIA PATHOK 52)

Nayla Adisti, NIM.: 22106060021 (2026) ANALISIS PENGENDALIAN KUALITAS PADA PRODUKSI BAKPIA BASAH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS :UMKM BAKPIA PATHOK 52). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

UMKM Bakpia Pathok 52 is one of the SMEs that produces bakpia. The types of bakpia produced are wet bakpia and dry bakpia. The production process of wet bakpia is still carried out manually, so it is highly dependent on operator skills. This condition causes the production process to tend to be inconsistent and increases the risk of product defects. Based on data from the period October– December 2025, there was an increase in production followed by an increase in the percentage of defects from around 3% to 4%, where this figure exceeded the company’s tolerance limit of 1%. This study aims to identify the types, causal factors, and solutions that can be provided to minimize product defects using the Six Sigma DMAIC method. Based on the identification, there were five types of product defects, namely damaged skin, undercooked texture, size too small, size too large, and burnt. The DPMO value obtained was 7475.69 and the sigma value obtained was 3.933, which is included in the moderate category but has not yet reached the ideal value of 6 sigma. Two dominant types of defects were identified, namely damaged skin defects and undercooked texture defects. Based on the analysis using the five why analysis method to determine the root causes of defects, human and equipment factors were identified as the main causes of defects. Furthermore, risk priority determination was carried out using the FMEA method. The 5W+1H method was used to formulate improvement recommendations. The proposed improvements include the use of measuring spoons according to the standard filling size of bakpia, inspection using the sampling method, appointing a production leader as a production supervisor, preparing SOPs for bakpia filling and baking processes, and recording defects using a checksheet. The results of this study are expected to assist in identifying, analyzing, and providing suggestions to address product defects so that defects in wet bakpia products can be reduced.

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