PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE STATISTICAL QUALITY CONTROL (SQC) DAN TAGUCHI (Studi Kasus: Pabrik Tahu Krukut)

Widya Marti Turnip, . (2025) PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE STATISTICAL QUALITY CONTROL (SQC) DAN TAGUCHI (Studi Kasus: Pabrik Tahu Krukut). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Krukut Tofu Factory is a UMKM that produces soybean-based food products in the form of tofu. The production process at this factory involves several stages, including soaking, washing, grinding, boiling, filtering, coagulating soybean extract, molding, cutting, and packaging. However, the production process still results in products that do not meet the established quality standards. Some common defects include soft-textured tofu, large pores, damaged surfaces, and overly thin tofu. These defective products cannot be sold and are not reprocessed or recycled, leading to financial losses. To address this issue, improvements were made using the Statistical Quality Control (SQC) method, a statistical technique used to control, analyze, and improve product and process quality. Additionally, the Fault Tree Analysis (FTA) method was used to trace and identify the root causes of product defects, and the Taguchi method was applied to design improvements in the production process. The research findings indicate that the most dominant factor affecting defect variation is Factor B (coagulation time), with a contribution of 41.58%. The Taguchi experiment involved three factors, each with two levels. The initial settings before the experiment were: Factor A (soaking time): 150 minutes, Factor B (coagulation time): 10 minutes, and Factor C (pressing time): 10 minutes. After conducting the Taguchi experiment, the optimal factor combination for process improvement was determined as follows: Factor A (soaking time) at level 2 (180 minutes), Factor B (coagulation time) at level 2 (20 minutes), and Factor C (pressing time) at level 1 (12 minutes). This combination is expected to reduce the defect rate and improve the quality of tofu produced by the Krukut Tofu Factory.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2010312012] [Pembimbing: M. Rachman Waluyo] [Penguji 1: Nur Fajriah] [Penguji 2: Yulizar Widiatama]
Uncontrolled Keywords: Quality Control, SQC, FTA, Taguchi
Subjects: T Technology > TA Engineering (General). Civil engineering (General)
T Technology > TS Manufactures
Divisions: Fakultas Teknik > Program Studi Teknik Industri (S1)
Depositing User: WIDYA MARTI TURNIP
Date Deposited: 20 Aug 2025 06:34
Last Modified: 20 Aug 2025 06:34
URI: http://repository.upnvj.ac.id/id/eprint/39742

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