Improving Quality Control in Cup Beverage Production Using the Six Sigma Method
DOI:
https://doi.org/10.37638/bima.5.2.219-228Keywords:
DMAIC, DPMO, Six Sigma, Quality Control, Beverages ManufacturingAbstract
Purpose: This study aims to reduce defect rates and enhance operational efficiency in the cup beverage production process using the Six Sigma DMAIC methodology. Methodology: The research applies the DMAIC framework (Define, Measure, Analyze, Improve, Control) to identify key defect causes and implement process improvements. Results: The application of Six Sigma DMAIC significantly reduced defect rates, as evidenced by improved Defects Per Million Opportunities (DPMO) metrics. Findings: The study demonstrates the effectiveness of Six Sigma in improving process quality and reducing waste, leading to better operational performance and customer satisfaction. Originality: This research uniquely applies Six Sigma in the cup beverage production sector, showcasing its adaptability to this industry. Novelty: While Six Sigma has been widely used in various industries, its implementation in beverage production remains underexplored, making this study a valuable contribution. Conclusions: The Six Sigma DMAIC methodology effectively reduces defects, enhances process efficiency, and increases customer satisfaction. Type of Paper: Empirical research paper.
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