Scholarlink

<p>This paper aims to investigate the application of Lean Six Sigma (LSS) methodology to improve product quality and streamline production processes within micro-scale food manufacturing enterprises. A qualitative case study design was used to examine the business operations of a bakery shop. The study focuses on identifying and addressing the root causes of product defects using the DMAIC (Define, Measure, Analyze, Improve, and Control) approach to product quality and to the cheese tarts process. Over three months, data collection revealed that cracked tart shells and inconsistent cheese texture were the primary quality issues. The cheese tart production process was assessed at a Sigma level of 3.20. To improve product quality, the study uses a Taguchi method–based Design of Experiments (DOE) and recommends specific process parameters: a mixing speed of 80&#xa0;rpm, a baking duration of 15&#xa0;min, and an oven temperature of 180&#xa0;°C. As a result, defect rates were reduced, leading to improved product quality and an enhanced production process with fewer defective products. This paper is based on a single case study, which limits the findings to other micro-scale food manufacturers or industries. The study's results show that micro-scale manufacturers can achieve significant improvements in product quality and operational efficiency by adopting a tailored LSS approach. The findings of this study can inform practitioners and researchers on effective strategies for leveraging LSS methodology in similar organizational contexts.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Application of Lean Six Sigma for product quality improvement and production process enhancement in micro-scale food manufacturing

  • 期刊论文

  • 发表日期：

    2026年4月11日

查看全文
  • Muhamad Husni Amar,
  • Mohamad Reeduan Mustapha,
  • Muhammad Ashraf Fauzi,
  • Muhammad Fakhrul Yusuf,
  • Haruna Babatunde Jaiyeoba,
  • Parvez Shaik

摘要

This paper aims to investigate the application of Lean Six Sigma (LSS) methodology to improve product quality and streamline production processes within micro-scale food manufacturing enterprises. A qualitative case study design was used to examine the business operations of a bakery shop. The study focuses on identifying and addressing the root causes of product defects using the DMAIC (Define, Measure, Analyze, Improve, and Control) approach to product quality and to the cheese tarts process. Over three months, data collection revealed that cracked tart shells and inconsistent cheese texture were the primary quality issues. The cheese tart production process was assessed at a Sigma level of 3.20. To improve product quality, the study uses a Taguchi method–based Design of Experiments (DOE) and recommends specific process parameters: a mixing speed of 80 rpm, a baking duration of 15 min, and an oven temperature of 180 °C. As a result, defect rates were reduced, leading to improved product quality and an enhanced production process with fewer defective products. This paper is based on a single case study, which limits the findings to other micro-scale food manufacturers or industries. The study's results show that micro-scale manufacturers can achieve significant improvements in product quality and operational efficiency by adopting a tailored LSS approach. The findings of this study can inform practitioners and researchers on effective strategies for leveraging LSS methodology in similar organizational contexts.