Penerapan RCA dan DOE untuk Menurunkan Scrap Residual Batter pada Baking Oven PT Waferindo
DOI:
https://doi.org/10.31004/ijisk.v3i4.551Keywords:
Root Cause Analysis, Design Of Experiment, Scrap, Wafer, Baking OvenAbstract
PT Waferindo menghadapi masalah scrap residual batter pada proses baking Oven B yang melebihi standar perusahaan sebesar 3,50%. Penelitian ini bertujuan mengidentifikasi akar penyebab scrap, menentukan faktor proses yang perlu dioptimalkan, memperoleh kombinasi parameter optimum, dan mengevaluasi hasil implementasi dengan tetap mempertahankan kualitas wafer. Penelitian menggunakan Root Cause Analysis (RCA) melalui Fishbone Diagram dan Five Whys, kemudian dilanjutkan dengan Design of Experiment (DOE) menggunakan Full Factorial Design 2². Eksperimen melibatkan dua faktor, yaitu durasi pembacaan sensor suhu dan volume adonan hopper, dengan 24 observasi. Data dianalisis melalui uji normalitas, Analysis of Variance (ANOVA), Main Effects Plot, dan Interaction Plot menggunakan Minitab. RCA menunjukkan bahwa deformasi rantai penggerak sistem start-stop menyebabkan tension tidak merata dan posisi pengisian batter tidak stabil. Setelah rantai diganti, DOE menunjukkan bahwa faktor durasi pembacaan sensor suhu, volume hopper, dan interaksinya berpengaruh signifikan terhadap scrap. Kombinasi optimum diperoleh pada durasi 270 detik dan volume hopper 95%. Implementasi selama Mei-Juli 2026 menghasilkan scrap 2,86%, 2,88%, dan 2,82%, dengan rata-rata 2,85%, di bawah standar 3,50%. Kualitas wafer berada pada rentang 99,7%–100,0% dengan rata-rata sekitar 99,89%. Hasil menunjukkan bahwa integrasi RCA dan DOE efektif menurunkan scrap tanpa menurunkan kualitas wafer.
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