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Septine Brillyantina
Politeknik Negeri Jember
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Analisis Pengendalian Kualitas Produk Pentol Cilok Menggunakan Metode Statistical Process Control di Kabupaten Sidoarjo (Studi Kasus Pada UMKM Pentol Cilok Mitra Kabupaten Sidoarjo) Gizzeo Ogjha Bimma Subekti; Rahmat Dhandy; Septine Brillyantina; Julia Agustina
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 3 No. 4 (2026): JULI
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v3i4.2774

Abstract

Quality control is an essential aspect of food production to ensure product consistency, minimize defects, and improve customer satisfaction. However, many Micro, Small, and Medium Enterprises (MSMEs) still experience quality variations due to the absence of systematic quality control practices. This study aimed to analyze the quality control process of Pentol Cilok Mitra MSME in Sidoarjo Regency using the Statistical Process Control (SPC) method, identify the dominant types and causes of product defects, and formulate improvement recommendations. This research employed a quantitative descriptive approach. Data were collected through observation, interviews, documentation, and check sheets during 20 production observations with 400 samples in each observation, resulting in a total of 8,000 observed products. The data were analyzed using SPC tools, including check sheets, p-control charts, Pareto diagrams, process capability analysis, and Ishikawa diagrams. The results showed that 998 products (12.48%) were defective. The dominant defects consisted of non-uniform shape (42%), texture defects (26%), inappropriate product temperature (21%), and non-uniform color (11%). The p-control chart indicated that the production process was generally under statistical control, although several observations of shape defects approached the upper control limit. The Ishikawa analysis revealed that defects were mainly caused by human, material, equipment, method, and environmental factors. The study recommends implementing standard operating procedures, standardizing raw materials, improving production equipment, conducting routine quality inspections, and enhancing workplace conditions to improve process consistency and product quality.
Penerapan SWOT-QSPM untuk Perancangan Strategi Pengembangan Dimsum Bebas Gluten dari Bandeng dan Kepala Udang: Penelitian Ahmad Haris Hasanuddin Slamet; Septine Brillyantina; Cindiah Syahnaz; Cicik Retnowati
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i3.3863

Abstract

The study purpose was to design a development strategy for innovative gluten-free dimsum utilizing local raw materials, specifically milkfish and shrimp head waste in Sidoarjo Regency. This quantitative descriptive research collected primary data through interviews with five experts selected via purposive sampling, comprising academics, practitioners, and entrepreneurs. The analysis employed SWOT (Strengths, Weaknesses, Opportunities, Threats) matrices to map internal and external factors and the Quantitative Strategic Planning Matrix (QSPM) to prioritize development strategies. The IFE matrix indicated the main strength was product innovation based on local potential (score 0.46), while the main weakness was the requirement for freezer storage. The EFE matrix showed the healthy food trend as the greatest opportunity (score 0.53). The product's strategic position lies in Quadrant I (Growth Oriented Strategy). Based on QSPM analysis, the top priority strategy with the highest Total Attractive Score (TAS) of 6.72 is strengthening product branding as a healthy and eco-friendly option. The development of gluten-free dimsum from milkfish and shrimp head waste holds significant potential using aggressive strategies, primarily by strengthening branding to enhance market competitiveness and consumer acceptance.
Strategi Pemasaran Produk Inovasi Tinta dari Ekstrak Daun Jambu Biji Menggunakan Analisis SWOT di Kabupaten Sidoarjo Septine Brillyantina; Dini Nafisatul Mutmainah; Rahmat Dhandy; Asmunir Asmunir; Sasi Kirana Dipo Maharani
Journal of Business Management Vol. 1 No. 2 (2023): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jobm.v1i2.7

Abstract

Penggunaan spidol sebagai alat tulis ketika kegiatan belajar mengajar sudah sangat lazim. Banyaknya penggunaan tinta isi ulang spidol dikarenakan banyaknya kelas yang menggunakan. Penggunaan spidol isi ulang sudah tentu menimbulkan dampak yang kurang baik bagi kesehatan. Penelitian ini akan menemukan strategi pemasaran terhadap produk inovasi tinta dari ekstrak daun jambu biji yang ramah lingkungan menggunakan analisis SWOT di Kabupaten Sidoarjo, yang terdiri dari kekuatan, peluang, kelemahan dan ancaman dengan mempertimbangkan data primer dan sekunder. Akhirnya hasil penelitian ini akan digunakan untuk menemukan strategi pasar dalam memanfaatkan produk inovasi karena akan mampu bersaing dan mengembangkan produk tinta yang ramah lingkungan di masa depan.
Co-Authors Ahmad Haris Hasanuddin Slamet Ahmad Haris Hasanudin Slamet Andini, Paramita Anik Zainiyyah Ardiansyah, Helmy Aritiya Liawidiyanti Hermini Asmunir Budi Utomo Cicik Retnowati Cindiah Syahnaz Dini Nafisatul Mutmainah Dyah Kusuma Wardani, Dyah Kusuma Farikha Auliza Firnanda, Aprinda Dewi Yudian Gizzeo Ogjha Bimma Subekti Hasanudin Slamet, Ahmad Haris Humaidi, Taufiq Rahman Inaya Rahmasari Intan Putri Ekawati Jafri Kasyful Hujbi Jannah, Warda Rohmatul Julia Agustina Julia Agustina Kaila Tirta Tri Meifa Kirana Kusumaningrum Mochammad Rifki Ulil Albaab Mohammad Edwinsyah Yanuan Putra MUHAMAD, NUR Muhammad Haris Suhud Mutmainah, Dini Nafisatul Nasrudin, Ahmad Nasri Nurwahyuningsih Nurwahyuningsih Pratama, Fredy Eka Ardhi Rabbani Ischak Rachmah Tri Inayah Rahagiyanto, Angga Rahma Dita Widya Astuti Rahma Dita Widya Astuti Rahmad Dhandy Rahman Humaidi Rahmat Dhandy Rahmawati, Elis Rasyidah Aisy Ariyanto Retnowati, Cicik Rizki Amalia Nurfitriani Rizqullah, Rafly Saiful Anwar Sasi Kirana Dipo Maharani Sekar Ayu Wulandari Solihah, Mar’atus Syahnaz, Cindiah Syaiful Bachri Taufik Hidayat Wildanu Ubaidillah