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All Journal Journal of Innovative and Creativity
Ana Yulita Da Silva
niversitas Logistik dan Bisnis Internasional, Bandung
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Analisis Waste Pembuatan Tahu Untuk Perbaikan Kualitas Dengan Menetapkan Waktu Standar Ana Yulita Da Silva; Suntoro Suntoro; Rizqi Permana Sari
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.3014

Abstract

Mahrup Cibogo Tofu Factory is a small-scale business that has been producing white and yellow tofu since 1979, founded by Mr. Mahrup. Currently, the factory is facing quality issues such as defective products including misshapen tofu, tofu with holes on the surface, inconsistent sizes, and contamination. These defects are mainly caused by time inefficiencies in the production process due to the absence of established standard time and lack of a Standard Operating Procedure (SOP), leading workers to rely on their personal experience without consistency. This research aims to assist the factory by analyzing the root causes of product defects and determining standard times for each production stage. Tools like histograms, Pareto diagrams, P-Charts, and fishbone diagrams are used to identify the defects, while work time measurements are used to calculate standard time. The results show that the most common defect is shape damage at 31.6%. The total standard time for the complete tofu production process is 217.68 minutes (3 hours and 38 minutes). The proposed improvements include implementing the suggested SOP to minimize waste, control product quality, and provide clear work guidelines for employees
Co-Authors Rizqi Permana Sari Suntoro Suntoro