Update Artikelilmiah: 54546

TATA GINATA PUTRA

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan mengevaluasi pengendalian kualitas makanan pada Peorgam Makan Bergizi Gratis di SPPG Banyumas Purwokerto Timur Kranji menggunakan metode Six Sigma melalui tahapan DMAIC (Define, Measure, Analyze, Improve, dan Control). Penelitian menggunakan pendekatan kuantitatif deskriptif dengan data primer berupa observasi dan wawancara, serta data sekunder berupa 120 lembar uji organoleptik yang dikumpulkan selama delapan hari pengamatan. Penilaian kualitas dilakukan terhadap empat aspek kualitas, yaitu rasa, warna, aroma, dan tekstur. Hasil penelitian menunjukkan terdapat 2.520 opportunity dan 228 defect, sehingga diperoleh nilai DPO sebesar 0,090476, DPMO sebesar 90.476, dan level sigma berdasarkan konversi DPMO diperoleh nilai ±2,84. Analisis Pareto menunjukkan bahwa komponen sayur 44,74% dan buah 35,53% merupakan penyumbang defect terbesar dengan persentase kumulatif 80,27%. Analisis Fishbone mengidentifikasi penyebab utama defect berdasarkan faktor 5M+1E, yaitu manusia, metode, material, mesin, pengukuran, dan lingkungan.

Abtrak (Bhs. Inggris)

This study aimed to evaluate food quality control in the Free Nutritious Meal Program at SPPG Banyumas Purwokerto Timur Kranji using the Six Sigma method through the DMAIC (Define, Measure, Analyze, Improve, and Control) approach. The study employed a quantitative method using primary data obtained from observations and interviews, as well as secondary data from 120 organoleptic evaluation forms collected over eight days of observation. Food quality was evaluated based on four quality attributes, namely taste, color, aroma, and texture. The results showed 2.520 opportunities and 228 defects, resulting in a Defect per Opportunity of 0,090476, a Defect per Million Opportunities of 90.476, and a sigma level of approximately 2.84 based on DPMO conversion. Pareto analysis indicated that the vegetable component (44.7%) and fruit component (35.53%) were the largest contributors to defects, accounting for a cumulative 80.27% of the total defects. Fishbone analysis identified the root causes of defects based on the 5M + 1E factors, namely man, method, material, machine, measurement, and environment.

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