Analisis Pengendalian Kualitas Produksi Tahu Dengan Metode Six Sigma DMAIC (UMKM WIR)

Abstract

WIR MSME is one of the MSMEs engaged in the soybean-based food processing industry, namely tofu products. WIR MSME was established and operated in 2011, located in Cangkuang Banjaran, Bandung Regency. This research is motivated by problems regarding product quality due to the absence of a good quality management system in the production process. This study aims to analyze the production quality control process to reduce defective products in tofu production. The study was conducted using the Six Sigma method with the DMAIC approach with a focus on reducing defective products by emphasizing understanding, measuring, and improving the process. This research was conducted on the tofu production process from February to March 2025. The analytical tools used in this study were CTQ, SIPOC Diagram, p-control chart, DPMO calculation, sigma value, Pareto diagram, fishbone diagram, and the 5W + 1H approach. The research focused on the production process flow starting from the boiling stage of soybeans to the packaging process stage. The results showed that there were 4 defect variables, namely damaged shape defects, pale color defects, dirt/contamination defects, and soft texture defects. The measurement of the DPMO value and sigma level in the tofu production process is at 3.96, indicating that the production process is at a medium performance level so that improvements are needed to reduce the number of product defects. The types of defects in this production are sorted from the most dominant type, namely damaged shape defects at 28%, pale color defects at 27%, impurities at 23%, and soft texture defects at 22%. The main factors causing product defects are human factors and methods. The proposed improvements in this study are the implementation of standard operating procedures in the printing process line, dye mixing, and coagulant dosage. By implementing a good quality management system, it is hoped that WIR MSMEs can improve the efficiency of the production process, thereby improving product quality and customer satisfaction.