Bolu merupakan makanan Indonesia yang sangat populer.Bolu mudah ditemui di toko-toko bakery, salah satunya dapat dibeli di Lyly Bakery.Lyly Bakery merupakan salah satu industri yang menjalankan usaha pembuatan bakery, cake, pastry dan donuts.Tujuan dari penelitian ini adalah mengetahui faktor-faktor apa saja yang menyebabkan terjadinya produk cacat sehingga menyebabkan turunnya tingkat kualitas bolu Lyly Bakery dan mengetahui nilai sigma dari proses produksi bolu Lyly Bakery. Terdapat berbagai cara dalam pengendalian kualitas salah satunya dengan menggunakan metode Six Sigma dengan tahapan define, measure, analyze, improve, control. Dari hasil penelitian dapat diketahui bahwa kualitas bolu yang dihasilkan cukup baik yaitu 3,3 sigma dengan tingkat kerusakan 4.974 untuk satu juta produksi (DPMO). Terdapat tiga penyebab produk cacat yaitu bantat 41,2%, gosong 37,3%, pecah 21,6%. Kata Kunci: bolu, Lyly Bakery, Six Sigma

Sponge is a very popular Indonesian food. Sponge easily found in the bakery shops, one of them can be bought at lyly bakery. Lyly Bakery is one of industry that is running in the business of making bakery, cake ,pastry and donuts. The aim of this research was to determine what factors are causing the occurrence of products defects that cause a decline in the level of quality's sponge lyly bakery and know the value of sigma from the production process of sponge lyly bakery. There are various ways in the quality control, one of them is by using six sigma methods with five stages, define, measure, analyze, improve, and control. The result of this research is the quality of sponge is good enough with a level of 3.3 sigma with damage level 4.974 for one million production (DPMO). There are three causes of a defective product is collapse bread 41.2%,charred 37.3% ,and broken 21,6% . Key Word: sponge ,Lyly Bakery ,Six Sigma .

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