Perancangan Standard Operating Procedure Proses Produksi Keripik Pisang Dedeun Chips Di Desa Sidodadi Kecamatan Tempurejo

Alaydrus, Habib Husnul (2026) Perancangan Standard Operating Procedure Proses Produksi Keripik Pisang Dedeun Chips Di Desa Sidodadi Kecamatan Tempurejo. Undergraduate thesis, Politeknik Negeri Jember.

	Text (ABSTRAK) ABSTRACT.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (210kB)
	Text (BAB 1 PENDAHULUAN) BAB 1.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (184kB)
	Text (DAFTAR PUSTAKA) DAFTAR PUSTAKA.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (178kB)
	Text (LAPORAN LENGKAP) Laporan Lengkap_Habib Husnul Alaydrus_D41182199.pdf Restricted to Registered users only Download (8MB) | Request a copy

Abstract

This study aims to (1) identify and analyze the production process of Dedeun Chips' oven-baked chips in Tempurejo District, Jember Regency, (2) design a Standard Operating Procedure (SOP) for the production process, and (3) assess and evaluate the implementation of the designed SOP. The method used is a mixed-method approach combining qualitative and quantitative methods. Primary data were obtained through field observations and direct interviews with the business owner and production employees, while quantitative data were obtained from records of product defects over 28 days before and 28 days after the implementation of the SOP. Secondary data were collected from documentation and other supporting sources. The results show that the production process consists of six stages, namely raw material preparation and sorting, peeling and slicing, frying and draining, seasoning, oven-drying, and packaging. The SOP design was developed based on actual field conditions through discussions with management and the involvement of workers, and was subsequently validated by the business owner and a party competent in food production before being implemented. The final SOP design consists of six main stages: (1) Raw Material Preparation and Sorting, (2) Peeling and Slicing, (3) Frying and Draining, (4) Seasoning, (5) Oven-Drying, and (6) Packaging. The evaluation results show that the average number of product defects decreased from 857.14 grams before the implementation of the SOP to 640.00 grams after its implementation. The Paired Sample T-Test result shows a Sig. (2tailed) value of 0.000 (< 0.05), indicating a significant difference in the level of product defects between before and after the implementation of the SOP. This SOP is expected to serve as a standard guideline to maintain product quality and improve production efficiency at Dedeun Chips.

Actions (login required)

View Item