Quality control of kremes noodle products based on food safety aspects with six sigma and swot methods

M Diky Ariyanto; Hana Catur Wahyuni

Authors

M Diky Ariyanto Industrial Engineering, University of Muhammadiyah Sidoarjo
Hana Catur Wahyuni Industrial Engineering, University of Muhammadiyah Sidoarjo

Keywords:

food safety, quality, six sigma, SWOT

Abstract

At this time food safety problems often occur in the management of the production process from internal and external factors, this occurs because the quality of the production is not good enough to affect the quality of the product. Aims to improve quality in the production process of Kremes Noodles to determine critical to quality, determine the quality level of noodle products, and develop strategies to improve the quality of Kremes Noodle products. So by using the six sigma method which has the steps of Defining, Measuring, Analyzing, Improving, and Controlling. To strengthen the strategy in the improve stage, this is done using a SWOT analysis. In this study, there are 5 types of errors that have an impact on product quality and one of the strategies used is to carry out inspections before the process starts and monitoring during the process.

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