IMPLEMENTASI PENGENDALIAN KUALITAS PRODUK TAHU PADA PABRIK TAHU TAQWA ORGANIC PAMEKASAN

Abstract, This research aims to describe what factors cause product damage, to determine the type of damage that dominates and to provide alternative problem solving in minimizing damage to tofu products at the Taqwa Organic Pamekasan Tofu Factory. This research is research using applied research with an evaluation research type. The population in this research is tofu production data from the Taqwa Organic Pamekasan Tofu Factory which was produced in 2021. This research uses the Statistical Quality Control (SQC) method. The results of the analysis show that the factors that cause product damage are the first factor, namely human labor, the second is regarding machines, in this case there is no consistency in temperature or steam produced so that the mixing of tofu and color is less than optimal, the third factor is the raw materials used. and the fourth factor is regarding methods. The type of damage that dominates the product is texture damage, namely 728 tofu seeds or 54.17% of the total types of product damage, namely 966 from a production output of 26,703 seeds. The alternative used to minimize product damage is that the owner must increase employee work discipline and set performance standards