Quality improvement strategy of tofu stick production using fuzzy analytical hierarchy process (Case study in tofu stick SMEs cluster in Tinalan, Kediri)

Abstract

Recent development of SMEs in Kediri is rapid, especially SMEs of local and creative food. Problem found in SMEs cluster of tofu stick is the difference of production process in each SMEs, so there are various quality of tofu stick. Therefore, it needs quality improvement to make the tofu stick product in accordance with quality standard (Indonesia National Standard/SNI) and consumers’ taste. Research obectives are to determine the best formula of tofu stick in Tinalan based on SNI using integration of consumer acceptance and laboratory test, and to determination quality improvement strategy alternatives using FAHP. Respondents consisted of 50 people for consumer acceptance test and 4 people as expert respondents. The results showed that the best formulas obtained are process improvement on a frying pan with first frying temperature 140 ± 2°C in 22 seconds and second frying temperature is 200 ± 2°C in 25 seconds, as well as packaging technique using the hot air temperature around the sealer. Average score of the consumer acceptance test was color (4.00), the uniformity of the form (4.16), crispness (4.00), smell (4.04) and taste (4.06) and in laboratory test for the Total Plate Count values appropriate with SNI of 3.0x102 colonies/g. The alternative strategy for increasing SMEs perfomances are to train of manpower, increase of information acces and enforce about partnerships.