Perancangan Standard Operating Procedure (SOP) Proses Produksi Bawang Merah Goreng UD Super Quality Di Kabupaten Jember

Mutaifah, Siti (2026) Perancangan Standard Operating Procedure (SOP) Proses Produksi Bawang Merah Goreng UD Super Quality Di Kabupaten Jember. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

UD Super Quality is a fried shallot processing business in Jember Regency that still experiences inconsistencies in its production process, particularly in slicing thickness, frying temperature, raw material inspection, and the use of Personal Protective Equipment (PPE). This study aims to describe the production process, develop Standard Operating Procedures (SOP), and evaluate their implementation. The study employed quantitative and qualitative descriptive methods through observation, interviews, documentation, and literature review. The results showed that the production process includes raw material receiving, sorting, peeling, washing, slicing, flour coating, frying, draining, cooling, weighing, and packaging. Based on the identified problems, 13 SOP covering all production stages were developed. The implementation of the SOP reduced product nonconformities from 74 grams to 35 grams, or by 14%, improved product quality consistency, and resulted in a fried shallot yield of 30%. The developed SOP can be used as work guidelines to improve production quality and production efficiency.

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