Wibowo, Sekar Nuringtyas (2017) Strategi Perbaikan Kualitas Proses Produksi Keripik Tempe Dengan Metode Fuzzy Analytical Hierarchy Process (FAHP) (Studi Kasus Klaster UKM Keripik Tempe Sanan, Malang). Sarjana thesis, Universitas Brawijaya.
Abstract
Sentra industri tempe Sanan merupakan salah satu sentra pembuatan besar di Kota Malang. Sentra ini terletak di Jalan Sanan, Kelurahan Purwantoro, Kecamatan Blimbing, Kota Malang. Sentra tersebut mayoritas penduduk memproduksi tempe beserta olahan dari tempe. Terdapat 9 UKM yang dijadikan objek penelitian ini yang termasuk pada klaster keripik tempe, yaitu UKM Purnama, Deny, Amangtiwi, Amel, Sri Bawon, Arin, Karina, Putra Ridho dan Delima. Klaster UKM keripik tempe ini memiliki kendala dalam proses standarisasi produk dikarenakan beberapa produk keripik tempe masih belum seragam serta permasalahan di kegiatan proses produksi. Oleh karena itu diperlukan adanya perbaikan kualitas proses produksi keripik tempe. Tujuan penelitian ini dapat mengetahui penerimaan konsumen terhadap kualitas keripik tempe dengan menentukan formula terbaik sesuai standar SNI serta dilanjutkan strategi perbaikan kualitas produk keripik tempe menggunakan metode Fuzzy Analytical Hierarchy Process (FAHP). Perbaikan kali ini menggunakan 2 jenis uji yaitu uji organoleptik meliputi warna, rasa, tekstur, aroma, kenampakan dan uji laboratorium meliputi kadar air dan asam lemak bebas yang dianalisis dengan metode indeks efektivitas (IE) dan multiple attribute (MA). Hasil terbaik kedua uji diatas akan dibandingkan dengan SNI 01-2602-1992 kemudian dianalisis menggunakan Control Point (CP). Hasil perbaikan proses dapat digunakan sebagai acuan dalam menentukan strategi perbaikan kualitas produksi keripik tempe yang dianalisis dengan metode FAHP. Hasil penelitian didapatkan formula terbaik pertama keripik tempe diperoleh UKM Sri Bawon (SB). Hasil uji laboratorium keripik tempe UKM SB sudah memenuhi syarat mutu. Oleh karena itu dilakukan perbaikan proses menggunakan hasil uji organoleptik, viii didapatkan nilai terendah sebesar 3,20 pada atribut rasa. Kemudian dilakukan perbaikan proses menggunakan perlakuan pertama proses pembuatan adonan celup dengan penambahan bumbu, rempah serta potongan daun jeruk purut. Setelah dilakukan perbaikan proses didapatkan hasil uji organoleptik menunjukkan kesukaan keripik tempe dengan penambahan daun jeruk, yaitu warna (4,10), rasa (3,75), tekstur (3,93), aroma (3,88), dan kenampakan (4,18). Berdasarkan hasil pembobotan dengan metode FAHP didapatkan nilai bobot tertinggi diperoleh variabel bahan baku, faktor utama yang perlu diperbaiki. Strategi yang diperoleh dalam perbaikan kualitas meliputi pelatihan tenaga kerja, peningkatan akses informasi, menjalin kemitraan, dimana strategi pelatihan tenaga kerja mendapat nilai bobot tertinggi.
English Abstract
Tempe Sanan industrial center is one of the major manufacturing centers in Malang. This center is located at Jalan Sanan, Purwantoro, Blimbing, Malang. In the center the majority of the resident produces tempe and processed from tempe. There are 9 SMEs that became the object of this study which included in the tempe chips clusters in Sanan, there are Purnama, Deny, Amangtiwi, Amel, Sri Bawon, Arin, Karina, Putra Ridho and Delima.The SMEs of tempe chips Sanan has constraints in the process of product standardization due to some tempe chips are still not similar also problems in production process. Therefore it is necessary to improve the quality of tempe chips production process. The purpose of this study can know the acceptance of consumers to the quality of tempeh chips by determining the best formula according to SNI standards and continuing strategy to improve the quality of tempe chips by Fuzzy AHP method. This improvement uses two types of test: organoleptic test includes color, taste, texture, flavour, appearance and laboratory test including moisture content and free fatty acid analyzed by effectiveness index (IE) and multiple attribute (MA). The best results of both tests will be compared with SNI 01-2602-1992 then analyzed using Control Point (CP). The result of process improvement can be used as a reference in determining quality improvement strategy of tempe chips production process which is analyzed by method of FAHP. Based on the research, the results obtained the best first formula of tempe chips obtained by Sri Bawon (SB). Result of laboratory test of tempe chips SME SB meets the quality x requirements. Therefore, the process improvement using organoleptic test results, obtained the lowest value is 3.20 on taste attributes. Then performed the process improvement using the first treatment of making dough with the addition of herbs, seasoning, and lime leaves. After improving the process, the result of organoleptic test showed the favorite of tempe chips with lime leaves, which are color (4.10), flavor (3.75), texture (3,93), aroma (3,88), and appearance (4,18). Based on the result of assessment by FAHP method got the highest weight value obtained variable of raw material, the main factor that need to be repaired. Strategies gained in quality improvement include labor training, improved access to information, partnerships, where employment training strategies are rated the highest..
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/666/051711569 |
| Uncontrolled Keywords: | Keripik Tempe, Perbaikan Kualitas, Proses Produksi |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.72 Milling and milling products > 664.726 Nuts, legumes, other non-cereal seeds and theri flour, meals, by-products |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 25 Jan 2018 03:40 |
| Last Modified: | 05 Dec 2020 07:11 |
| URI: | http://repository.ub.ac.id/id/eprint/8387 |
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