Analisis Total Quality Management Pada UMKM Sinar Laut di Kabupaten Bandung

Authors

  • Luthfiah Al Afifah Universitas Padjajaran Author
  • Junianto Universitas Padjajaran Author

Keywords:

Total Quality Management, ,Fish Meatballs , Product Quality , Sinar Laut

Abstract

The food industry is growing in line with increasing consumer demand for high quality products. One of the products in demand is fish balls, which have a high nutritional value and are an important source of animal protein. This study focuses on Sinar Laut brand fish balls, which are popular processed products among consumers. In order to maintain product quality and competitiveness, the implementation of Total Quality Management (TQM) is very important. TQM is a management approach that aims for continuous improvement at every stage of production. This study aims to analyse the implementation of TQM in Sinar Laut fish balls. The method used is descriptive, with data collected through direct observation of the production process and interviews with business owners. The results of the study indicate that Sinar Laut has implemented TQM principles such as continuous improvement, active employee participation and strong leadership in its production process.

References

[1] Wulandari, K., Sulistijowati, R., dan Mile, L. 2015. Kitosan Kulit Udang Vaname Sebagai Edible Coating Pada Bakso Ikan Tuna. Jurnal Ilmiah Perikanan dan Kelautan, 3 (3), 118-121

[2] Pancawati, N.L.P.A. (2022). Total Quality Management Dan Biaya Mutu: Meningkatkan Daya Saing Melalui Kualitas Produk. Jurnal Ilmu Sosial dan Humaniora, 5(2), 185-194.

[3] Purnia, D.S., Muhajir, H., Adiwisastra, M.F., dan Supriadi, D. (2020). Pengukuran Kesenjangan Digital Menggunakan Metode Deskriptif Berbasis Website. Evolusi: Jurnal Sains dan Manajemen, 8 (2), 79-92.

[4] Veronika, D., Achmar, Z., Salahuddin, F., dan Citta, A.B. (2023). Pengembangan Manajemen Sumber Daya Manusia Dalam Meningkatkan Mutu Perguruan Tinggi Berbasis Total Quality Management Pada Politeknik Maritim AMI Makassar. INNOVATIVE: Journal Of Social Science Research, 3 (4), 6331-6342.

[5] Basuki, M.F. dan Arsyad, F. (2024). Pengukuran Total Quality Management (Tqm) dalam Pendidikan. Jurnal Manajemen Pendidikan Islam, 02 (01) : 22-34.

[6] Kotler, P., Burton, S., Deans, K., Brown, L., & Armstrong, G. (2015). Marketing. Pearson Higher Education AU.

[7] Khamaludin, K., Respatiningsih, I., & Kustiawan, B. (2023). Manajemen Mutu. Jambi: PT. Sonpedia Publishing Indonesia.

[8] Utami, H.D. dan Warnadi, K.P. (2020). Prosiding Seminar Teknologi dan Agribisnis Peternakan VII-Webinar: Implementasi Strategi TQM Untuk Meningkatkan Kualitas Susu dan Pangan Sehat: Studi Kasus Pada Koperasi Susu di Pasuruan Jawa Timur.

[9] Nawir, M., Putri, L.A., Damayanti, N., dan Subair, M.A.F. (2024). Optimalisasi Sumber Daya Manusia dalam Industri: Analisis Peran dan Strategi Pengembangan Keahlian dalam Meningkatkan Kinerja Sektor Perikanan. Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim, 3 (1), 19-27

[10] Ariyani, R. (2017). Implementasi Total Quality Management (TQM) Di Lembaga Pendidikan Tinggi Islam. An-Nahdhah, 11(1), 1–22.

[11] Maknun, A. I. L., Asmedi, N. M., & Safuan. (2024). Implementasi Total Quality Management dalam Meningkatkan Daya Saing Perusahaan. Jurnal Syntax Admiration, 5(8), 3209–3218.

[12] Gurning, F.A. Manumono, D., dan Ismiasih. (2016). Manajemen Pengadaan Bahan Baku Tandan Buah Segar pada Pabrik Kelapa Sawit (Studi Kasus Di PT Gawi Bahandep Sawit Mekar Kecamatan Seruyan Hilir, Kabupaten Seruya Provinsi Kalimantan Tengah). JURNAL MASEPI, 1 (1).

[13] Ahyari. 1986. Manajemen Produksi, Pengendalian Produksi. Penerbit BPFE UGM. Yogyakarta.

[14] Tuerah, M.C. (2014). Analisis Pengendalian Persediaan Bahan Baku Ikan Tuna Pada CV. Golden KK. Jurnal Emba, 2 (4), 524-536.

[15] Suripto, Adi. (2019). Proses Produksi Spare Part Sharp Pada PT. Guna Alpha Global Kadudampit Kabupaten Sukabumi. Tugas Akhir Diploma Politeknik Sukabumi.

[16] Supriyatin. (2013). Manajemen Produksi dan Operasi. Lampung : CV Mitra Kreatif Solusindo

[17] Dewanti R, Hariyadi. (2013). HACCP (Hazard Analusis Critical Control Point) Pendekatan Sistematik Pengendalian Kemanan Pangan. Dian Rakyat. Jakarta. Hal 30-31.

[18] Basri dan Yelofeva, A. (2022). Penerapan Good Manufacturing Practices (GMP) dan Sanitation standard Operating Procedure (SSOP) pada Produk Bakso Ikan Bandeng (Chanos Chanos) di PT Indo Lautan Makmur Sidoarjo Jawa Timur. Journal Pengelolaan sumberdaya Perairan, 6 (1), 34-45.

Downloads

Published

26/10/2024

How to Cite

[1]
“Analisis Total Quality Management Pada UMKM Sinar Laut di Kabupaten Bandung”, jse, vol. 9, no. 4, Oct. 2024, Accessed: Dec. 13, 2024. [Online]. Available: https://jse.serambimekkah.id/index.php/jse/article/view/569

Similar Articles

1-10 of 245

You may also start an advanced similarity search for this article.