Improve the quality of Korean garlic cheese bread using the Six Sigma method

• Main Authors: Affiyanti, Melati Nur, Aribowo, Budi, Parwati, Niken, Purwandari, Aprilia Tri
• Format: Conference Proceeding
• Language: English
• Subjects: Bread; Butter; Cheese; Customer satisfaction; Defects; Dough; Garlic; Optimization; Pareto analysis; Quality control; Room temperature; Six Sigma; Taguchi methods
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0110277

Quality control is the main thing that must be considered by a company because quality is a very influential factor in customer satisfaction. In this study, the identification of factors that inhibit the quality of Korean garlic cheese bread products was identified using the Six Sigma method. The purpose of implementing the Six Sigma method is as an analytical tool in order to optimize production and minimizing product defects. Based on the analysis conducted, there are five types of CTQ defects in bread production including sodden, unequal size, burnt, overbaked, and excess filling. Then, by doing a Pareto analysis, on the number of each type of defect, the main focus in repairing is three types of defects, namely sodden, unequal size, and burnt. The main factors causing the problem of this type of product defect are temperature, time, mixer speed, and butter dosing. By implementing the Taguchi method, the optimal combination is obtained including the mixing process time of bread dough for 10 minutes, the mixer working speed of 5 speed, room temperature of 27 °C, and dosing of butter as much as 35 grams. After implementation for ±3 weeks, the sigma level was increasing from 3.76 become 3.97.