Defect Reduction in Tempe Production Using SPC and FMEA Methods

Hadinugraha, Aditya Shafa
Jazuli, A Muhammad

Jurnal Management Risiko dan Keuangan
Vol. 4 No. 2 (2025)

Purpose – This study aims to analyze quality control in Omah Tempe’s tempe production using Statistical Process Control (SPC) and to evaluate improvement actions through Failure Mode and Effect Analysis (FMEA).   Design/methodology/approach – This research uses a descriptive quantitative approach based on production data from December 27, 2024, to January 26, 2025. Data were collected through observation, interviews, and documentation. SPC tools (check sheet, control chart, Pareto diagram, and cause-and-effect diagram) were applied to identify defect types and causes, while FMEA was used to prioritize corrective actions using the Risk Priority Number (RPN).    Findings – The study identifies thirteen causes of production defects, including limited workforce, unhygienic worker behavior, weak supervision, inconsistent fermentation, and raw material issues. The results indicate that these factors significantly contribute to production defects in tempe manufacturing.   Originality/value – This study integrates SPC and FMEA methods to provide a structured approach for identifying defects and prioritizing improvements in small-scale food production, particularly in traditional tempe industries.