PENGENDALIAN KUALITAS PADA PRODUK UMKM MAKANAN RINGAN WIROKERTEN BANTUL PADA MASA PANDEMI COVID-19

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in Wirokerten Bantul produce snacks. The conditions of the Covid-19 pandemic as it is today have had a massive impact on the sustainability of MSMEs in the area. The space for MSMEs actors is minimal, from looking for raw materials until their income has decreased dramatically. So it is necessary to analyze the quality control efforts to find the cause of snack defects and reduce snack defects so that the percentage of snack defects becomes small using the Fishbone method. This activity was carried out in the context of community service by the Industrial Engineering Study Program of the Sarjanawiyata Tamansiswa University (UST) Yogyakarta by providing socialization and education about quality control of MSMEs snack products. The solution was by providing knowledge about how to maintain the quality of snack products by looking for cause-and-effect product defects with the Fishbone method. Of all the snack-making processes, it is necessary to control and continuously improve if there is a product defect. The results are expected that the MSMEs snack business actors in Wirokerten Bantul will gain knowledge related to quality control in products and can practice their efforts to improve quality.

 Keywords : MSMEs, Quality Control, Defect, Fishbone and Covid-19