<![CDATA[This study aims to analyze quality control in the production process of Botolin soy milk in Bogor City, identify the types of product defects and their causes, and determine improvement priorities based on the importance and performance levels of quality attributes. The study employs a descriptive approach using a case study method. Primary data were obtained through direct observation and interviews with the business owner, while secondary data were gathered from relevant literature. Data analysis was conducted using the Input–Process–Output (IPO) method, check sheets, stratification, Pareto diagrams, and Importance-Performance Analysis (IPA). The results indicate that the production process comprises steps such as washing, soaking, grinding, filtering, cooking, flavoring, cooling, and packaging. Two types of product defects were identified: protein separation and curdling (affecting 24 bottles or 64.86%) and damaged packaging (affecting 13 bottles or 35.14%). The primary defect stemmed from an excessive time lag between the grinding and cooking stages. Of the 17 quality attributes, 10 were deemed highly important by the business owner, particularly those related to raw material quality, hygiene, the core production process, product inspection, and quality consistency. Recommended improvements include establishing time limits between process stages, creating written Standard Operating Procedures (SOPs), maintaining periodic records of defects, and inspecting packaging materials from suppliers.]]>
