ANALISIS PENGENDALIAN KUALITAS PRODUK PADA GUBUG MAKAN MANG ENGKING PANDAAN PASURUAN

Gubug Makan Mang Engking Pandaan is a restaurant that often receives complaints from customers due to product defects regarding food and beverages. This study aims to control the quality of the production process at Gubug Makan Mang Engking Pandaan using the six sigma method. The identification results show that there are five types of defects, namely, food and beverage flavors, not fresh carp, caterpillars in food, hard food texture, and food portions. Food and beverage flavors are the main problem with a total of 25 complaints or 43% of the total defects. The causes of defects are analyzed using a fishbone diagram which is divided into 4 categories, namely, materials, manpower, machinery, and methods. Proposed improvements include the preparation of standard operating procedures, tool changes, and continuous monitoring.