Application of Six Sigma methodology to enhance the quality of cream-filled coconut biscuit manufacturing at XYZ company

XYZ is one of the companies engaged in the food and beverage processing industry sector in Indonesia. XYZ currently sets one of the indicators in the KPI regarding the defect rate, which is a maximum of 2%. In 2022, one of the XYZ biscuit products, namely cream-filled coconut biscuits, had an average defect rate of 3%, exceeding the company's tolerance limit. The purpose of this study is to identify the types of defects in cream-filled coconut biscuit products, identify critical factors that cause defects, and give recommendations for appropriate improvements to overcome these causal factors. The method used in this research is Six Sigma, with the Define, Measure, Analyze, and Improve stages. The analysis stage uses RCA and FMEA to determine the root cause of the problem. Furthermore, the 5W+1H method is used to determine the appropriate improvement; the improvement selected is the design of SOPs for the cleanliness of production equipment.