<![CDATA[Quality control in MSMEs within the agri-food sector still faces challenges in integrating root cause diagnosis with objective intervention prioritization. This study aims to integrate Seven Quality Control (7QC) Tools and the Analytical Hierarchy Process (AHP) in a sequential framework to prioritize quality improvement in Bawang Lanang MSMEs in Gresik, East Java. Data were collected through observation of ten production batches, interviews, and AHP questionnaires completed by four experts (owner, two senior workers, and an industrial extension worker). The 7QC Tools results revealed dominant defects: peeling (69.7%) and scorching (30.3%), with the process under statistical control (p-chart: CL=32%, UCL=41%, LCL=23%). The AHP analysis showed that the Human factor had the highest priority weight (0.438; CR=0.02), followed by Material (0.195), Machine (0.146), Method (0.132), and Environment (0.089). Critical sub-factors identified were a lack of formal worker training and the absence of written SOPs. Based on these priorities, an improvement plan was formulated using the 5W2H approach, targeting a 50% defect reduction within six months, equivalent to saving 148.5 kg of product per cycle and a potential profitability increase of 20–25%. The contribution of this study is an integrative 7QC-AHP model that enriches the MSME quality management literature and provides a measurable and participatory improvement roadmap.]]>
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