PENINGKATAN KUALITAS PRODUKSI BAGLOG JAMUR MELALUI SIX SIGMA (Studi Kasus Rumah Jamur BUMDes Joyo Mulyo)

Abstract

This study aims to identify types of defects, measure defect rates, and formulate recommendations for improvements in the oyster mushroom baglog production process at the Joyo Mulyo Village-Owned Enterprise Mushroom House. The company produced 96,506 baglogs during the period from August to November 2025 and produced 3,940 defective products, or 4.08% of total production. This percentage exceeds the mushroom house’s desired quality standard of 2% to 3%, thus requiring systematic quality control. This study uses a quantitative approach with the integration of Six Sigma and Kaizen methods through the DMAIC stages, namely define, measure, analyze, improve, and control. The researchers identified the types of defects using a checksheet and SIPOC diagram. The researchers measured the defect rate using a Pareto chart, P control chart, and Defects Per Million Opportunities calculation and sigma value. The researchers analyzed the root causes of defects using Fault Tree Analysis and compiled improvement proposals using the Kaizen Five M Checklist approach. The results showed that defects consisted of 2,046 units or 52% of mycelium not growing, 1,381 units or 35% of wild fungus contamination, and 513 units or 13% of baglog breakage from the total defects. The two main types of defects accounted for 87% of the overall quality problems. The DPMO value of 13,608.83 and the sigma value of 3.71 indicate that the production process has not yet reached the Six Sigma level. The P-chart shows that the entire process lies outside the UCL and LCL, so the production process is deemed to be statistically out of control. This study recommends improvements in work methods, production environment control, and increased operational discipline to reduce the defect rate to the specified quality standards.