PENERAPAN MANAJEMEN KUALITAS TERPADU PADA INDUSTRI MAKANAN SKALA MIKRO, KECIL DAN MENENGAH (STUDI KASUS UMKM NASI GORENG)
DOI:
https://doi.org/10.22441/pasti.2022.v16i3.003Kata Kunci:
effort impact, failure mode & effect, manajemen kualitas terpadu, kuliner, usaha mikro dan kecilAbstrak
Persaingan global membawa tantangan dan peluang bagi UMKM yang bergerak pada sektor kuliner di Indonesia, khususnya UMKM nasi goreng. Namun, permasalahan yang cukup sering terjadi pada UMKM sektor kuliner adalah keterlambatan waktu penyajian dan kualitas dari makanan yang disajikan. Penelitian ini bertujuan untuk menerapkan TQM pada UMKM kuliner nasi goreng sebagai upaya peningkatan pelayanan dan penanganan dari keluhan pelanggan. Data penelitian diperoleh melalui observasi dan wawancara pada pelaku UMKM nasi goreng di kota Depok. Analisis dilakukan menggunakan fishbone diagram dan failure mode & effect yang menjadi masukan untuk effort impact. Berdasarkan diagram hubungan antara solusi dan root cause, solusi dan tindakan untuk perbaikan yang perlu dilakukan oleh pelaku UMKM memiliki hubungan yang kuat. Hasil dari penelitian memperlihatkan bahwa dengan menerapkan TQM dapat meningkatkan kepuasan pelanggan, meningkatkan produktivitas, dan keuntungan dalam UMKM.
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