Analisis Pengendalian Kualitas Tahu Putih Dengan Metode Statistical Process Control (Spc) Pada Umkm Agus Tahu Di Kabupaten Banyuwangi
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Institusion
Politeknik Negeri Jember
Author
Nurcahyani, Erni Septi
Subject
576 - Manajemen Industri
Datestamp
2022-08-01 04:32:34
Abstract :
Tofu is one of the processed food products made from soybean seeds which goes through a protein deposition process with the addition of other permitted substances. UMKM Agus Tahu is one of the industries engaged in the soybean processing business in the form of white tofu located in Banyuwangi Regency. In the production process the company requires a quality control to maintain product quality and minimize the presence of defective products. The purpose of this study was to determine the application of quality in the company and to find out what factors influence the occurrence of defects in the variables of tofu, tofu integrity, and tofu cleanliness. The method used in this research is Statistical Process Control (SPC) using four statistical tools including Pareto diagrams, np control charts, Ishikawa diagrams, and process capabilities. Based on the analysis obtained from quality control at the UMKM Agus Tahu in the diagram, it is known that the variable that has the highest level is the tofu integrity variable with a percentage of 39.20%. The factors that influence the quality of tofu in UMKM Agus Tahu are four factors, including human factors, method factors, tool factors, and environmental factors. Based on the results of the application of the np control chart and process capability for all variables is statistically controlled, it can be seen on the np control chart that for each variable there are no points that are outside the control limits. For this reason, the company is expected to be able to maintain and improve related product control so that the company is able to produce products with good quality. Keywords: Quality control, , Statistical Process Control (SPC), White Tofu
Tofu is one of the processed food products made from soybean seeds which goes through a protein deposition process with the addition of other permitted substances. UMKM Agus Tahu is one of the industries engaged in the soybean processing business in the form of white tofu located in Banyuwangi Regency. In the production process the company requires a quality control to maintain product quality and minimize the presence of defective products. The purpose of this study was to determine the application of quality in the company and to find out what factors influence the occurrence of defects in the variables of tofu, tofu integrity, and tofu cleanliness. The method used in this research is Statistical Process Control (SPC) using four statistical tools including Pareto diagrams, np control charts, Ishikawa diagrams, and process capabilities. Based on the analysis obtained from quality control at the UMKM Agus Tahu in the diagram, it is known that the variable that has the highest level is the tofu integrity variable with a percentage of 39.20%. The factors that influence the quality of tofu in UMKM Agus Tahu are four factors, including human factors, method factors, tool factors, and environmental factors. Based on the results of the application of the np control chart and process capability for all variables is statistically controlled, it can be seen on the np control chart that for each variable there are no points that are outside the control limits. For this reason, the company is expected to be able to maintain and improve related product control so that the company is able to produce products with good quality. Keywords: Quality control, , Statistical Process Control (SPC), White Tofu
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