Analisis Pengendalian Kualitas Produk Tempe dengan Metode SQC dan SPC pada Home Industri Tempe Ibu Hasanah di Kabupaten Pasuruan

Likha, Maslikha (2022) Analisis Pengendalian Kualitas Produk Tempe dengan Metode SQC dan SPC pada Home Industri Tempe Ibu Hasanah di Kabupaten Pasuruan. Diploma thesis, Politeknik Negeri Jember.

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Abstract

Tempe is one of the food products made from fermented soybean seeds, most of tempe produced by small or medium scale industries. Home Tempe industry Mrs. hasanah is one of the small industries that produce fresh tempe since 1996. To maintain business continuity, the home industry seeks to maintain the quality of tempe products by controlling the production process. Proper quality control activities can improve the quality of tempeh and minimize errors in the production process. This study aims to analyze the quality control in the Home Industry Tempe Mrs. Hasanah and identify the causes of product defects and errors in the production process by using the method of SQC (Statistical Quality Control) and SPC (Statistical Process Control) by using statistical quality control analysis tools. The results of this study are based on the SQC method obtained three types of product defects, namely the color of tempe is not normal, cleanliness in tempe and maturity of tempe is not perfect. In the analysis of pareto diagram can be seen that the most dominant disability occurs at the level of maturity of tempe is not perfect with a percentage of 41% and the analysis using the control chart can be seen the type of disability that has not been controlled is on the cleanliness of tempe. While based on the SPC method, in the analysis of pareto diagrams and histograms, the most dominant type of error occurs in the fermentation process with a percentage of 23%. Some of the factors causing errors in the fermentation process, namely the material factor is less quality raw materials, the machine factor is the grinding machine that is jammed due to lack of maintenance, the people factor is less competent labor in terms of product inspection, the environmental factor is the cleanliness of the production process space that is less awake and the room temperature is humid, the method factor is the process of product arrangement that is less precise and the sorting time is less consistent.

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