Analysis on Product Quality of Brie Cheese using Six Sigma Maftuh Kafiya, Liana Fatma Leslie Pratiwi, Indah Kartika Sandhi
UPN Veteran Yogyakarta
Abstract
The study aimed to determine the sigma value in the quality control of brie cheese, identify the factors that caused defective products and minimize defective products to improve the quality of production process. This research used Six Sigma method based on the define, measure, improve, control (DMAIC) approach. The data collection is carried out by observation and interviews. The type of defect in brie cheese that was observed is growth percentage of fungi in the cover of brie cheese under 80%, the colour tendency to dark yellow, and the crumbly texture. The factors that cause defects in brie cheese are the temperature and RH which are not optimal in the cooking environment. The proposed advice is that producers must create an optimal temperature and RH environment when the aging takes place, especially at the age of 1 week. Moreover, checking the temperature and RH of the cleaning environment needs to be carried out regularly by the production team.
Keywords: brie cheese, defect product, quality control
