Publication Details
Abstract
This study explores the application of Total Quality Management (TQM) through Six Sigma techniques to enhance product quality in the Fahmi Cookies peanut cake business, addressing the challenge of maintaining competitiveness through continuous quality improvement. Despite extensive research on Six Sigma in large-scale industries, its application in small-scale culinary businesses remains underexplored. The study analyzed production data from October to December 2022, covering 16,805 peanut cakes with 290 defective products, yielding a Six Sigma performance level of 3.7 and a defect rate of 17,257 Defects Per Million Opportunities (DPMO). Common defects included irregular shapes, hard textures, lumpy dough, and uneven coloring. The findings demonstrate the effectiveness of Six Sigma in reducing defects, enhancing operational efficiency, and improving customer satisfaction in small-scale food enterprises, contributing practical insights into quality management for local culinary businesses.