Analisis Pengendalian Kualitas Produk Tahu Dengan Metode Statistical Process Control (SPC) Pada UMKM Tahu Sehati Kabupaten Banyuwangi

Putri, Arinda Wima (2022) Analisis Pengendalian Kualitas Produk Tahu Dengan Metode Statistical Process Control (SPC) Pada UMKM Tahu Sehati Kabupaten Banyuwangi. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Tofu is a processed soybean food that is quite popular with the public, from the lower middle class to the upper class. One of the tofu making industries is the UMKM Tahu Sehati located in Tulungrejo Hamlet, Glenmore District, Banyuwangi Regency. This study aims to analyze the quality control of tofu products, the application of control maps and the application of process capabilities in controlling the quality of tofu products in UMKM Tahu Sehati using the Statistical Process Control (SPC) method with causal diagram analysis tools, np control maps, pareto diagrams, and process capabilities. Based on the results of the study, the results of quality control for UMKM Tahu Sehati showed the highest disability based on the pareto diagram, namely the inappropriate tofu texture variable of 38.77%. Factors that influence the occurrence of tofu product defects are human factors, method factors, machine factors, material factors and environmental factors. Based on the results of the application of the np control map, the results were obtained that quality control on the variables of tofu integrity, tofu cleanliness and tofu texture are within the limits of statistical control. The process capability (Cp) in UMKM Tahu Sehati was obtained for the tofu integrity variable of 0.982, the tofu hygiene variable of 0.979 and the tofu integrity variable of 0.97. Based on this, the company is expected to continue to maintain and improve the quality control of tofu products and evaluate the factors causing product defects in order to produce products that are in accordance with company standards and of high quality.

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