Optimalisasi Pengendalian Mutu Guna Mengurangi Jumlah Kerusakan Produk Pada IKM Tempe 21 A Yosodadi Metro Timur

Abstract

The research problem formulation is what are the factors that cause the amount of product
damage and how to optimize quality control to reduce the amount of product damage in IKM
Tempe 21A Yosodadi Metro Timur. how to optimize quality control to reduce the amount of
product damage in IKM Tempe 21A Yosodadi Metro Timur. The type of research is
qualitative research, the data collection technique uses observation, and interviews. This
study focuses on the implementation of Quality Control (quality control) in IKM Tempe 21A
Yosodadi Metro Timur. Based on the results of research and discussion, it can be concluded
that the factors that cause the amount of damage to tempe products in Mr. Khairunas' Tempe
IKM consist of lack or excess of yeast, duration of fermentation, changing room temperature
conditions, washing soybeans that are not clean, damaged machines. , and the quality of
soybeans and how to reduce the amount of product damage, namely ensuring the size of the
yeast with the appropriate amount of soybeans so that there is no shortage or excess,
ensuring cleanliness in soybean washing, ensuring the fermentation process is good enough
without overlapping tempeh, and repairing the machine and seeing the quality of soybeans.
become raw materials.