LEITE, Jandecy Cabral2024-08-152024-08-152022-11-30AMARAL, Kelen Farias de. Aplicação do lean seis sigma e método DMAIC para redução da perda de açúcar em uma empresa de refrigerante. Estudo de caso: Grupo Simões. F.94. Dissertação do programa de pós-graduação em Engenharia. Gestão de Processos, Sistema e Ambiental (EGPSA), Instituto de Tecnologia e Educação Galileu da Amazônia (ITEGAM), Manaus, 2022.https://rigalileo.itegam.org.br/handle/123456789/76The Lean Six Sigma method is the integration between Lean Manufacturing and Six Sigma, two methods that have been adding value to the production processes, generating the best results, because they provide tools to assist in the management of the indicators of the companies that use them. The use of this method in the manufacturing process is a strategic factor for competitive companies, whose focus seeks to meet the customers with a cost appropriate to market requirements, considering that the existing processes related to the manufacture of a finished product have their variability. The objective of this study was to present the application of Lean Six Sigma tools, describe the use of the DMAIC model and demonstrate its application in the syrup production and beverage filling process in one of Simões Group companies, as well as demonstrate the results obtained with the reduction of production cost through the reduction of sugar loss. The technique applied in this study followed the steps of the DMAIC methodology. This project relied on a team that, by applying VOC (Voice of Customer) methodologies, identification of Critical Attributes to Quality (CTQs), Serpent Diagram and SIPOC, was able to collect information from internal customers about the manufacturing processes of simple syrup, final syrup, and the bottling of beverages in PET bottles, as well as others related to the theme. It was possible to determine and quantify the main process waste after the full implementation of the actions proposed by the Six Sigma team, having achieved the objective of this project. When comparing the sugar loss with the previous period measured, the analyzed process reduced the average percentage of losses from 2.02% to 0.07% after the implemented actions. Thus, there was a financial contribution of the project to the company with the average annual production cost reduction on sugar waste of 33% for the company.pdf.Lean Six SigmaDMAICRedução de PerdasIndústria de BebidasDissertação3.08.00.00-5 Engenharia de Produção