ANALISIS FAKTOR PENYEBAB PRODUK CACAT GUNA MENINGKATKAN KUALITAS TAHU PADA UKM TAHU JOHAN

Anggraini, Maria Septi (2021) ANALISIS FAKTOR PENYEBAB PRODUK CACAT GUNA MENINGKATKAN KUALITAS TAHU PADA UKM TAHU JOHAN. Working Paper. Perpustakaan Universitas Katolik Musi Charitas Palembang. (Submitted)

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Abstract

At UKM Tahu Johan is an UKM that produces tofu which consists of tofu, Jambi and tofu. The problem with SMEs is that there is frequent damage/defective products in the production process to the hands of consumers, so it is necessary to analyze the factors that cause defective products and formulate solutions to minimize defective products. The results of the factors that influence the causes of defective products, namely humans, raw materials, machines and equipment, environment and methods, with the formulation of the solution, namely making tofu packaging without being stacked, namely by making tofu packaging arranged per piece, giving regularly. training discusses work orders for employees so that employees are responsible for carrying out these procedures, provide exact sizes or measurements according to the UKM SOP (i.e. 1 ounce of yeast, 0.5 kg of flour and 1 liter of water) and meet standards in each production process, so you know produced according to standards and meet specifications so as to reduce defective products, provide good equipment facilities and make maintenance schedules for each equipment so that it is maintained and can be used optimally so as not to interfere with the production process. Key words: factors, defective products, quality.

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