ANALISIS PENGENDALIAN KUALITAS CACAT CURLING KEMASAN LAMINASI BISKUIT BERBSIS SEVEN TOOLS DI PT XYZ

Penelitian ini bertujuan untuk menganalisis penyebab terjadinya cacat curling pada produk kemasan fleksibel Biskuit hasil proses dry laminasi di PT XYZ . Penelitian menggunakan metode deskriptif kuantitatif dengan QC Seven Tools, Fishbone diagram, analisis 5 Why, dan 5W+1H. Data diperoleh dari hasil pengujian curling, data retur customer, observasi, wawancara, dan dokumentasi perusahaan. Hasil penelitian menunjukkan bahwa 44 dari 46 roll sampel retur customer (95,6%) mengalami cacat curling dengan nilai rata-rata 2,8 cm, melebihi standar perusahaan sebesar 1 cm. Faktor penyebab utama berasal dari machine, method, material, dan man. Tindakan perbaikan dilakukan melalui perbaikan sistem tension mesin, penyesuaian suhu proses, penyusunan checklist produksi, dan pembuatan One Point Lesson (OPL). Setelah perbaikan diterapkan, nilai rata-rata curling menurun menjadi 0,6 cm. Hasil tersebut menunjukkan bahwa tindakan perbaikan yang dilakukan efektif dalam mengurangi cacat curling serta meningkatkan kualitas produk.
Kata kunci: Cacat Curling, Dry Laminasi, QC Seven Tools, Pengendalian Kualitas.

This study aims to analyze the causes of curling Defects in Biscuit flexible packaging products produced through the dry lamination process at PT XYZ . A quantitative descriptive method was employed using QC Seven Tools, Fishbone
diagram, 5 Why analysis, and 5W+1H. Data were collected from curling test results, customer return data, observations, interviews, and company documentation. The results showed that 44 out of 46 returned rolls (95.6%) experienced curling Defects, with an average value of 2.8 cm, exceeding the company standard of 1 cm. The analysis identified machine, method, material, and man factors as the main causes of the Defect. Improvement actions included repairing the machine tension system, adjusting process temperatures, implementing production checklists, and developing a One Point Lesson (OPL). After implementation, the average curling value decreased to 0.6 cm, indicating that the corrective actions were effective in reducing curling Defects and improving product quality.
Keywords: Curling Defect, Dry Lamination, QC Seven Tools, Quality Control.