Finished Goods Packaging Defect Analysis in PT. So Good Food

Abstract

The process from the packaging room to the distribution enhances handling exposures that, if ignored, will cause a certain proportion of defects and losses in appearance and performance (Tummala & Schoenherr, 2011). Besides, any error a business makes will eventually result in a cost, whether it's a lost customer, the need for rework, wasted time or resources, lost efficiency, or decreased production (George, 2010). It is stated as the current problem in the company from the data gathered from June to September 2022 the % defect is 0.78%. Since it is crucial to preserve the defect at a minimal level and even reduce it, analyzing the defect in order to see the most likely defect and know the source of the defect is essential. This project used the Six Sigma approach. Several analyses were conducted in order to perform the methodology of defining, Measuring, Analyzing, and giving solutions. Based on analysis it is mainly due to handling as the secondary packaging gets a dent, scratch, and wetted due to leaked product. Hence, this study suggested some alternatives to pallet pattern and wrapping, the addition of QC packing, and lastly increasing the height of secondary packaging to reduce pressure on the product.