Rayhan Radinoor Akbar, . (2025) OPTIMASI DRY HOUSE DENGAN PENDEKATAN LEAN SIX SIGMA UNTUK MENGURANGI PERTUMBUHAN JAMUR PADA BIJI KOPI (STUDI KASUS: PT. KOPI RAWDEE RAWAGUEDE). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
The coffee bean drying process is a crucial post-harvest stage that significantly affects the final quality of the product. PT. Kopi Rawdee Rawageude still faces problems such as a high rate of defective coffee beans caused by mold growth and long drying time, which lead to decreased product quality and production efficiency. These issues occur because the existing Dry House system is not yet equipped with an automatic temperature and humidity control device, resulting in unstable and non-uniform drying conditions. This research aims to optimize the performance of the Dry House in reducing mold growth and coffee bean defects using the Lean Six Sigma approach. The research method follows the DMAIC stages (Define, Measure, Analyze, Improve, Control), with data collected through direct observation, interviews, and company production records. In the Define stage, a Fishbone Diagram and Pareto Chart were used to identify the main defect types, namely moldy beans, hollow beans, and broken beans. The Measure stage was carried out by calculating DPMO (Defects Per Million Opportunities) and creating a P-Chart to measure process quality levels. The Analyze stage employed Failure Mode and Effect Analysis (FMEA) to determine improvement priorities based on the Risk Priority Number (RPN) values, as well as Design of Experiment (DOE) to identify the optimal combination of temperature, humidity, and drying duration. The analysis results show that the average DPMO value is 20,000 with a sigma level of 3.55, indicating that the drying process is still in the average quality category. The defect with the highest RPN value was moldy beans (RPN = 1184), followed by hollow beans (RPN = 714) and broken beans (RPN = 622). Based on the experimental results, the optimal drying condition was achieved at a temperature of 40–50°C, humidity of 50%, and duration of 10 days. The Improve stage resulted in the design of an automatic Dry House system equipped with a temperature–humidity sensor (DHT22), forced-convection exhaust fan, and Wi-Fi-based smart plug for automatic control. Implementation of this system successfully reduced the drying time from 14 days to 10 days (time efficiency of 28.6%), decreased the defect rate by approximately 60%, and improved the sigma level to 4.05. The Control stage involved the establishment of a new Standard Operating Procedure (SOP), operator training, and periodic monitoring to ensure that the improvements could be sustained. Overall, the application of the Lean Six Sigma approach has proven effective in optimizing the Dry House system, enhancing process efficiency, and maintaining the stability of coffee bean quality at PT. Kopi Rawdee Rawageude.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [Rayhan Radinoor Akbar: 2110312081 [Pembimbing 1: Santika Sari] [Pembimbing 2: Yulizar Widiatama] [Penguji 1: Nurfajriah] [Penguji 2: Donny Montreano] |
| Uncontrolled Keywords: | Lean Six Sigma, Dry House, Coffee Beans, FMEA, DMAIC, DPMO |
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture T Technology > TS Manufactures |
| Divisions: | Fakultas Teknik > Program Studi Teknik Industri (S1) |
| Depositing User: | RAYHAN RADINOOR AKBAR |
| Date Deposited: | 12 Mar 2026 07:03 |
| Last Modified: | 12 Mar 2026 07:03 |
| URI: | http://repository.upnvj.ac.id/id/eprint/42164 |
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