Abstract:
Product quality is an important aspect for companies regarding their existence,
performance, productivity, and profitability. The company faces issues with many
defects with total defects in semester 1 (Jan-Jun) 25,734 with the highest defect
color, taste, and aroma defects. These factors contributed to 17,850 defects, or 69%
of all defects in the company, during the first semester (Jan-Jun). Therefore, Lean
Six Sigma with a DMAIC approach was also applied to address these issues in the
research, The research found that these defects were caused by inconsistent color
and rotting in chili peppers, which was further affected by a lack of supplier
selection criteria and no SOP for inspection upon the arrival of chili peppers at the
warehouse. As a result, supplier selection using AHP was implemented, and an SOP
for inspection was created. This improvement successfully reduced defects in color,
taste, and aroma the main focus of this research to only 179 defects, or just 4% of
the total defects.
