Pengendalian Kualitas Produksi AIr Minum Dalam Kemasan Dengan Metode Six Sigma Di Ud. Tarbatin

Quality control is an effort to maintain the quality of the products produced by minimizing the number of defective products. The purpose of this study is to determine the quality control system using the Six Sigma method in the production of drinking water in 220ml glass packaging. The method used is the Six Sigma method with the DMAIC model. The results of this study showed that the company had a total number of defects of 376 pcs consisting of tilted label defects (30percent), dented glass (16 percent) and nontight/leaking covers (54percent). The DPMO value for the production of 220 ml bottled water is 6,417 pcs with a Sigma capability of 3.98 ?, which means that in one million occasions there are 6,417 pcs of products that do not match customer specifications and wishes. Based on Sigma value, the company is at the average level of the Indonesian Industry but needs to make improvements to minimize rejected products and improve Sigma capabilities. Based on the results of the analysis, the factors causing damage are people, methods, machines and materials. To minimize product waste, companies must make repairs to every damage factor and provide training and supervision of employee work.