Pengendalian Kualitas Produk Tahu dengan Metode Statistical Process Control pada Pabrik Tahu Ikhsan di Kabupaten Kediri

Hayati, Ana Fitri (2023) Pengendalian Kualitas Produk Tahu dengan Metode Statistical Process Control pada Pabrik Tahu Ikhsan di Kabupaten Kediri. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Tofu is one of the traditional foods made from soybeans that is very popular with the people of Indonesia. This is an opportunity that must be used as a business, both small and large scale businesses. Ikhsan Tofu Factory is one of the small-scale tofu processing agro-industry businesses that is able to take the opportunity. To be able to maintain its business continuity in the midst of competition, Ikhsan Tofu Factory strives to maintain the quality of its tofu products by making quality controls at every stage of the production process. This quality control is carried out because there is a decrease in the number of requests from consumers due to defects in the tofu products produced. The purpose of this study is to analyze the application of tofu quality control and identify the causes of product defects related to tofu integrity, tofu color, and tofu hygiene using statistical methods. The type of research used is descriptive with a quantitative approach. The method used is Statistical Process Control with analytical tools in the form of p control charts, process capabilities, pareto digrams, and cause-and-effect diagrams. Based on the results of the study, the following conclusions were obtained: (a) The results of the analysis using the control chart p for all variables (integrity, color, and cleanliness of tofu) can be said to be controlled because there are no points that are outside the control limit; (b) Factors causing defects in the integrity of tofu, namely equipment, people, methods, and the environment; (c) The factors causing hygiene defects know that are humans, the environment, equipment, and humans; (d) Tofu color defects that occur due to material, environmental, and equipment factors; (e) Based on the calculation of the value of process capability (Cp) on each variable which includes the integrity, color, and tofu hygiene, it can be seen that the process capability at the Ikhsan Tofu Factory is declared good.

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