<![CDATA[Purpose – This study aims to analyze and identify defects in tempeh products at UD Imam Jaya Sentosa and formulate quality improvement recommendations through the application of the Seven Tools method and Failure Mode and Effect Analysis (FMEA). The research seeks to improve product quality control by identifying dominant defects and prioritizing corrective actions. Design/Methodology/Approach – This study employs a quantitative descriptive approach using quality control methods. The Seven Tools method is applied to analyze production data and identify the dominant types of defects, while Failure Mode and Effect Analysis (FMEA) is used to evaluate potential failure causes and determine improvement priorities based on the Risk Priority Number (RPN). Statistical control analysis is conducted using control charts to evaluate process stability. Findings – The findings show that the dominant defects in tempeh products are golden and blackish discoloration (57.94%) and destroyed products (42.06%). The control chart analysis indicates that all defect proportions remain within statistical control limits, although weekly fluctuations suggest the need for further process improvement. FMEA analysis identifies the main causes of failure as worker carelessness (RPN = 210), excessive fermentation temperature (RPN = 192), and high room humidity (RPN = 168). Recommended improvements include employee training, installation of temperature and humidity control equipment, and restructuring of production processes. Originality/Value – This study contributes to quality management practices in the food processing industry by integrating the Seven Tools method and FMEA to develop a systematic product quality control strategy. The findings provide practical guidance for small-scale food producers in identifying defect sources, prioritizing improvement efforts, and enhancing production quality through data-driven decision-making.]]>
