Analysis of SS Tempe production quality control with the six sigma method at Sirajussa’adah Islamic Boarding School Limo Depok

Quality is a factor to increase the competitiveness of product. By increasing quality, production costs will be reduced, thus it eventually reduce waste. The failure product can caused by availability raw materials, machines, equipment, human resources, and environmental factors during process. control method used keep needed market within controlled limits. This study aims determine quality Tempe SS products at Sirajussa’adah Islamic Boarding School in Limo Depok. It carried out see whether still limits or not using Six Sigma with several stages DMAIC (Define, Measure, Analyze, Improve Control) implementation. In this research, calculations are checksheet, flow chart, histogram, Pareto Hart, control, scatter diagram fishbone methods production. Based on results, concluded that for 25 times study, obtained value center line (CL) 0.0036, upper limit (UCL) 0.0050, lower (LCL) 0. also found there number variations process outside (out control) (in Sirajussa However, inadequate fermentation infrastructure, equipment packaging manual cause defective products.