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Moisture content and dirt content are important parameters to determine the quality of Crude Palm Oil (CPO) products produced by Palm Oil Mills. In recent periods, the quality of moisture content and dirt content at the clarification station for the purifier machine at PT. ACL does not meet the specified standards, namely for moisture content of more than 0.2% and impurities content of more than 0.5% for CPO samples coming out of the purifier machine. This research was conducted to improve the quality of the water content and dirt content of CPO on the purifier machine using kaizen at PT. ACL. The results of the kaizen analysis using the 5W+1H method were applied to take corrective actions. Based on observations, after corrective action was taken, the results obtained moisture content and dirt content that did not exceed the established standards so as to improve the quality of CPO produced by PT. ACL.

UD Melati Group is a home industry for processing amplang. In the production process, non-standard products were found. This study aims to improve the quality of amplang products by identifying the types and causes of amplang defects, compiling corrective steps and implementing the repair phase. The method used is to apply six sigma using the new seven tools. Data collection is done by direct observation in the field, interviews, and literature studies. The results showed that the types of defects found in the Melati Group UD were non-swelling amplang and hollow amplang with an average sigma value of 1.9831 and a DPMO of 314,500, which means that each production process with the possibility of damage is 314,500 seeds for one million amplang seeds produced. . The main factors causing defects are dough that is too thick, forgetting to add soda, not stirring continuously during frying, stirring and mixing fish, flour and spices that are not smooth, grinding fish that is not soft, fish that are too big/old , and fish that are too small. After the repair, the sigma value increased from 1.98 to 2.3414 and the DPMO value decreased by 11.45% from 314,500 seeds to 200,000 seeds.

Based on the result of preliminary research at UD Kelompok Melati, in the production process the problem was found, namely the occurrence of waste in the production process. This research purpose to describe the Amplang production process flow, analyze efforts to improve Amplang product productivity with the Lean Six Sigma method and recommend improvements to improve the productivity of Amplang product in UD Kelompok Melati. The production process of Amplang at UD Kelompok Melati begins with sorting of mackerel, cleaning of mackerel, separating meat and bone, milling of mackerel meat, mixing the meatwith mashed seasonings, forming dough, frying, draining and packaging. Efforts to increase productivity at UD Kelompok Melati with the Lean Six Sigma method succeeded in increasing productivity efficiency with a total production time of 113,9 minutes (87,6%) to 94,5 minutes (89,9%) in one production. Recommendations for improving the productivity of Amplang product at UD Kelompok Melati is are proposed layout redesign to reduce waste, create Future Value Stream Mapping (FVSM) and design SOP (Standard Operating Procedure).

Tanah Laut Regency, which is the center of tourism in South Kalimantan, has one of the superior products that are commonly used as souvenirs, namely amplang products. Currently, the competition for amplang products is getting stronger with the increasing number of amplang industries in Tanah Laut Regency, so a study is needed so that the Melati Group Amplang Industry can survive and compete. This study aims to determine what attributes affect the buyer's decision to buy amplang products, measure the level of satisfaction and consumer interests and identify strategic planning for improving the quality performance of amplang products using the Quality Function Deployment (QFD) method. This research was conducted in Takisung District, Tanah Laut Regency, using descriptive methods and a survey approach. The data collection technique was done by interviewing the VOC (Voice of Customer) through questionnaires and literature study. The data in this study were analyzed using the Quality Function Deployment (QFD). Based on the results of research conducted using the QFD method, there are 15 product attributes desired by consumers and translated into 8 technical responses in the House of Quality (HOQ). The level of customer importance to UD Kelompok Melati amplang product with the greatest value was the completeness of the packaging information attribute (4.40) and the importance level with the smallest value was the appropriate color attribute (3.67). The highest level of customer satisfaction with Amplang products is the price attribute that matches the quality (4.23), and the smallest level of satisfaction is the appropriate color attribute (3.60). Meanwhile, steps to improve the quality performance of amplang products, get priority attributes and technical response performed by SMEs (maintaining a distinctive and strong spice formula, selecting the quality of mackerel fish, speed of customer response, employee coterbuatordination and appropriate product selling prices).

Maju Jaya Abadi farmer group is a farmer group engaged in the cultivation of kelulut bee in Telaga Langsat village, Takisung District, Tanah Laut Regency with Yamni Honey as its outpot product. Based on provious research, it is know that the marketing productivity of their product is still low, so it has an impact on the benefits obtained. Offorts to increase marketing productivity serving are formulated with the Business Model Canvas and SWOT analysis. The results showed that the Yamni Honey had all the building blocks in the Business Model Canvas, including the customer segments (tourists, general public and shops or pharmacies), value proposition (trademark, PIRT number, price, taste and thickness of honey), channels (private outlet , partner outlet and delivery order), costumer relationship (party or retail purchases and discounted prices), revenue stream (product marketing), key resources (facilities, human and financial), key activities (culvation, honey processing, packaging and product marketing), key partnership (government tourim office, Dekranasda, paman Adul pastry shop and Hani pharmacy), and cost structure (production cost, promotion and marketing). As for SWOT analysis, it is shown that the raw materials, production, product, price and marketing are a factor strengths, weakness, opportunities and threats to Yamni Honey marketing. Based on the analysis of the Maju Jaya Abadi farmer group are in quadrant I (growth) with a strength value of 0.39 and an opportunity of 0.18. Efforts made to improve the productivity of marketing that serves is to use SO (Strength-Oppotunity) strategy, where in marketing their product the farmer group Maju Jaya Abadi is expected to utilize the strengths they have to achieve opportunities that exist outside the product in order to increase marketing productivity from Yamni Honey.

UD Kelompok Melati is a home industry the processed of amplang.On the process, there is a deficiency product affect to not optimal profit for the industry. The aims of this research is find of the damage kind cause of amplang damage and step to minimize of amplang damage it used with old seven tools (flow chart, Check Sheet, Histogram, Control Chart and Cause and Effect Diagram). Data collection techniques are observation, interview and literature study. The research showed that the deficiency contained at UD Kelompok Melati is amplang cannot expand and perforated. The according of result by check sheet obtained percentage of defects that is 62,9%. The histogram shows from 1000 amplang to the samples, it has 389 amplang that is not expending and 240 amplang had a hole. Seen from control chart it shows the deformities are normal because it is not to cross either the top or down of the line, but quality control has to be optimum because the data of demage from check sheet is over 50%. The factor of damage according by cause and effect diagram is raw material, man and method.

Tofu is one of the processed foods of the home industry which is processed from soybeans. One of the home industries that produce tofu in Tanah Laut Regency is UD. Sumber Urip. Currently the tofu products produced at UD Sumber Urip have a non-uniform texture and size. It is necessary to analyze the application of quality control to the performance of tofu processing at UD Sumber Urip. This research was conducted to control and improve the quality of tofu at UD Sumber Urip by using the Six Sigma method through the Define, Measure, Analyze, Improve, and Control stages. Based on the results of the analysis of the sigma level of 1.87 and the value of DPMO 626666. This shows that the company has not implemented the production process properly, because it is still far from the target 6σ. Based on this study it is recommended that companies should increase the quality of sigma by adjusting the size to the standard, paying attention to the addition of materials, providing a place to cut and paying attention to cleanliness in the tools used in the tofu industry process.