Analisis Pengendalian Kualitas Tempe Dengan Metode Statistical Process Control (Spc) Pada Cv. Araya Group Di Kabupaten Jember Skripsi

Fauzi, Oktora Vityan (2021) Analisis Pengendalian Kualitas Tempe Dengan Metode Statistical Process Control (Spc) Pada Cv. Araya Group Di Kabupaten Jember Skripsi. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Tempe is one Indonesian traditional food especially in Java Island. It is made from soybean. Tempe is made by fermentation of soybean and Rhizopus (name of fungus). Several region in Indonesia are quite large soybean producer. One of them is in Jember, East Java. CV Araya group is one of tempe-making industry in Jember. It has been established since 2009. In the process of making tempe, requires proper quality control activity to improve product quality and to avoid product defects. So that the company can produce optimally. This research aims to analyze the quality control of tempe in CV Araya Group and to find out the causes of defective products, such as the shape of tempe is different from the other, dirt on tempe and the black spot on the surface of tempe. This research uses Statistical Process Control Method by using Pareto diagrams, Ishikawa diagrams, np control charts and process capabilities to analyze. The result of the research related to pareto diagrams, it was found that there is a variable that make a defective and non-standard production, with percentage of 46,53%. It is variable shape. And the causes of defective product in tempe making process are human errors, tool and materials, environment and methods. The result of research based on np control chart and process capability, it was found that the shape variable, hygiene and the color was statiscally controlled. Hopefully the company can maintain it and do improvement and further monitoring to the factors that cause defected products in tempe making process. Key Words: Quality Controlling, Tempe, Statistical Process Control (SPC)

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