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The researchs purpose is to analyze the problems in the production process in the occurrence of waste. The method used by the researchers is lean six sigma approach to define, measure, analysis, improve and control (DMAIC). The results of the study were the ability for saus sambal to be at level 3 sigma, while the sambal terasi was at level 4 sigma. The results of the analysis of researchers, in the production process there are two waste. First, waste transportation is in the form of activities to move the labelling table, so the labelling table is placed close to the pallet during the packing process and the second is waste processing in the form of sorting activities and manually re-stripping the raw material in the compounding process. As for the improvements suggested by the researchers, the first is to improve the packing area layout and use conveyors to move the cans to be packed and the second suggestion is to standardize Rpm and the appropriate amount of release rubber to produce optimal fresh raw material peels.