IMPROVING DRINKING WATER PRODUCTION QUALITY THROUGH STANDARD OPERATING PROCEDURES: A CASE STUDY OF AN INSTITUTIONAL DRINKING WATER FACILITY

Abstract

This study aims to develop Standard Operating Procedures (SOPs) for the production of UKHUWAH UMI bottled drinking water to enhance product quality by integrating the Six Sigma DMAIC, Taguchi, and House of Ergonomics (HOE) methods. Key issues include product quality inconsistency, the emergence of unwanted odors and tastes, and elevated defect rates resulting from suboptimal SOP implementation. The study employs an applied quantitative approach utilizing observation, documentation, experimentation, and statistical analysis. The DMAIC framework is used to identify root causes, the Taguchi method optimizes production process parameters, and HOE ensures the integration of ergonomic aspects into system improvements. The research output is a production SOP model capable of minimizing process variation, enhancing quality consistency, and strengthening continuous quality control. Expected outcomes include reduced product defect rates, improved drinking water quality, increased consumer confidence, and the establishment of a production system that is effective, safe, healthy, comfortable, and efficient—thereby supporting the development of a sustainable halal industry at UKHUWAH UMI through the implementation of SOPs grounded in quality, ergonomics, and continuous improvement.