Vina Meriana Pengarang

The Analysis of Tofu Quality Control Using Control Maps at UD Pabrik Tahu Siyono in Jember Regency; Supervisor Dr. Ir. Ridwan Iskandar, MT Vina Meriana Agroindustry Managament Study Programme Agribusiness Managament Major ABSTRACT Tofu is an agricultural processed product that is widely consumed by Indonesian people as a side dish or a snack, it means the opportunity to running this tofu factory is still a big business. UD Pabrik Tahu Siyono In Jember Regency is one of the businesses tofu factory that are managed from generation to generation. The process of producting tofu requires quality control to improve the quality of the tofu and to avoid some errors. This study aims to know the application of quality control and the causes of problems related to the texture of tofu, hygiene of tofu, and tofu pieces using a tool such as map control p, capability process (Cp), pareto diagrams, and cause and effect diagrams. Based on the results of the research related to the control chart p, for the criteria in texture of tofu is still in the statistical boundary line so that the quality control process is under controlled, for the criteria of hygiene of tofu is still at the statistical boundary line so that the quality control process is also under controlled, while for the criteria in tofu pieces there is one point that is outside the statistical boundary line so that the quality control process is not controlled properly. The factors that cause errors in producting tofu such as human factors, environmental factors, and tool factors. The main problem that occurs on produced tofu is the pieces are not suitable. Keywords: Quality Control, Tofu, control Map