<![CDATA[Tempeh is a traditional Indonesian fermented food with high economic value and is widely consumed by the public. In the tempeh industry, packaging quality is a crucial factor as it protects the product during fermentation, storage, and distribution. Packaging defects such as torn packaging or loose seals can reduce product quality and increase the risk of contamination. This study aims to analyze the level of packaging defects and evaluate the stability of the tempeh packaging process using a Statistical Quality Control (SQC) approach. The study was conducted at a tempeh industry in Yogyakarta using observation data for seven days of production. The analysis was conducted using check sheets, Pareto diagrams, and c-charts. The results showed that during the observation period, 179 packaging defects were found out of a total production of 3,670 kg. The 700 g packaging size had the highest number of defects at 71 defects (39.7%), followed by the 425 g packaging with 64 defects (35.8%), while the 150 g and 270 g packaging each contributed 14.5% and 10.0% of the total defects, respectively. Pareto analysis showed that 700g and 425g packaging contributed 75.5% to the total defects, making them a top priority in the quality improvement program. The c-chart analysis showed a CL value of 25.57, a UCL of 40.74, and a LCL of 10.40. All observation points were within the control limits, indicating that the packaging process was in statistically controlled conditions. However, the relatively high number of defects indicated the need for continuous improvement efforts, especially in large-sized packaging. This study demonstrated that the application of the SQC method can be used effectively to identify quality improvement priorities and evaluate the stability of the packaging process in small and medium-scale tempeh industries.]]>
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