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UMKM Tahu XYZ, a small-scale tofu producer, is currently facing significant challenges in maintaining consistent product quality, primarily due to a high defect rate. Common issues identified include crumbled tofu shapes, overly soft textures, and inconsistent taste, which negatively impact customer satisfaction and business sustainability. This study aims to investigate the root causes of these quality issues and propose practical solutions using the Lean Six Sigma methodology. The research employs a descriptive quantitative approach through the DMAIC framework—Define, Measure, Analyze, Improve, and Control—to ensure systematic problem-solving. Data were collected over a six-month period through direct observation, structured interviews, and review of production records. The analysis identified four dominant types of waste within the production process: unnecessary transportation, product defects, excessive movement, and over-processing. The root causes of these inefficiencies are linked to poor handling of raw materials, variability in soybean quality, and an ineffective production layout that hampers workflow and consistency. To address these problems, the study proposes several targeted interventions, including the redesign of the production layout to optimize flow, the implementation of the 5S (Sort, Set in order, Shine, Standardize, Sustain) workplace organization method, the development of standardized operating procedures (SOPs), and the adoption of improved soybean boiling technology. The implementation of these improvements is projected to significantly reduce product defects, enhance process efficiency, and ultimately increase customer satisfaction. Furthermore, these actions are expected to improve the overall competitiveness of UMKM Tahu XYZ within the highly demanding food industry sector. This research provides actionable insights for other micro, small, and medium enterprises (MSMEs) seeking to apply structured quality control methods to strengthen operational performance and long-term business resilience.

This study aims to analyze the product quality of tofu at Tahu Tansa, a tofu business located in Bogor City, by utilizing quality control tools such as check sheets, Pareto diagrams, and fishbone diagrams. Tofu is a nutritious food product with high consumer demand, but its production process often encounters defects that affect product quality. This research uses primary data obtained through direct observation and interviews and is analyzed using descriptive quantitative methods. The results show that the most dominant defect is non-standard tofu cutting size (50%), followed by overly soft texture (37.87%), and residual cloth stuck on the product (12.13%). Based on fishbone analysis, these defects are caused by suboptimal factors including manpower, machines, methods, raw materials, and measurement. The findings imply that improvements in operational standards, workforce training, and strict monitoring of raw materials and equipment are necessary to maintain quality and improve production efficiency at Tahu Tansa.

Bandarejo Tofu Factory, Dusun 3 is an example of a micro-enterprise that has developed by utilizing local resources. From an Islamic economic perspective, the development of this business reflects the application of sharia principles, such as justice, social welfare, and sustainable resource management. Islamic economics emphasizes the balance between profit and fair distribution, and avoids detrimental practices, such as usury and monopoly. This factory plays a role in creating jobs and supporting the local economy by using soybean raw materials from local farmers. The production process that is in accordance with Islamic law makes this business meet the halal criteria, while its orientation towards social desires and responsibilities reflects the values ​​of Islamic economics. However, the main challenge faced is maintaining Islamic ethical principles, such as honesty in transactions and concern for worker welfare, amidst competitive economic competition. This study aims to analyze the dynamics of the development of the Bandarejo Tofu Factory, Dusun 3 from an Islamic economic perspective, in order to contribute to the development of micro-enterprises based on sharia values. This study uses a qualitative approach with primary data obtained through interviews and documentation. The main informant is the factory owner, Mrs. Atin. Data analysis techniques include data reduction, data presentation, and drawing conclusions. The results of the study indicate that the development of the Bandarejo Dusun 3 Tofu Factory has made a significant contribution to the community's economy through marketing and capital strategies. In addition to increasing economic income, this business also absorbs local workers and helps reduce poverty levels in the Bandarejo Dusun 3 area.

This research aims to determine the application of environmental cost accounting in the Super Jaya tofu factory industry.   This research uses qualitative methods. In this research, the data sources used are primary data and secondary data. The data collection technique uses observation, interviews and documentation. By conducting direct interviews with the owners of the Super Jaya tofu factory industry. The data analysis technique uses data collection, data reduction, data presentation, conclusions and data verification. The research results obtained from the application of environmental cost accounting are still not effective because they have not prepared financial reports and have not implemented cost accounting in presenting financial reports because the costs traced are only general costs related to the tofu production process. Such as raw material costs, labor costs, general capital costs and special capital costs, while the costs for waste management are only labor costs for the filtering section and environmental cleaning equipment costs.

Every company that carries out production activities needs a supply of raw materials. With the availability of raw materials, it is hoped that industrial companies can carry out the production process according to consumer demand. In addition, adequate supplies of raw materials in the warehouse are also expected to improve the smoothness of production or service to consumers, as well as prevent shortages of raw materials. This research aims to identify and analyze the inventory management of raw materials implemented by the National Tofu Factory. The research method used is descriptive, with analysis using the Economic Order Quantity (EOQ) method. The data collected is in the form of interview results as primary data. The results of the research show that the management of raw material inventory by the National Tofu Factory has not been optimal. Based on the EOQ calculation, the amount of existing raw material inventory is smaller than what is recommended by the EOQ method. Therefore, additional raw material supplies are needed to support the smooth production process. The National Tofu Factory is also advised to provide adequate warehouses to store raw material supplies, especially for soybeans, so that they can accommodate more raw materials and reduce ordering costs.

MSME Tofu Bu Ida is a processed tofu business located in Sengkan RT 07 RW 59 Njoho Depok, Sleman. Along with the development of MSME Tofu Bu Ida, which has long started a business since 1980, it turns out that these MSME are still found errors and product defects in every production process. The general problem in MSME Tofu Bu Ida is that there are defective production results and an undisciplined workforce. These problems certainly interfere with the production process and partially inhibit and reduce product quality. This research produces data containing several types of tofu damage accompanied by the amount of damage and corrective steps that can be taken to overcome the problem.The results of the analysis show that there is a lot of damage that occurs during the production process, therefore it is necessary to provide repairs to prevent damage from continuing. Improvement steps that can be taken are using a tofu cutter, using a press, increasing lighting, and establishing SOP.    

Tofu Prapto MSMEs are tofu producers who often experience quality problems in the tofu they produce. Based on the data obtained, it shows that the amount of tofu production is 8,400 pcs (100%) and product defects of 1,009 pcs (12%) that occur in Tofu Prapto MSMEs during September 2023.This research will be carried out an analysis of quality control of Tofu defective products in Tofu Prapto MSMEs using the Six Sigma method and Re-Layout Design. By implementing the six sigma method and Re-Layout Design, it is expected to identify defects and provide recommendations for improvement to MSMEs Tahu Prapto.The factor causing the highest defect in the type of dirty tofu defect is caused by there are stations that are too close together such as boiling stations too close to the filtering and printing station in the production process so that dust and dirt from burning wood fuel when The boiling process can stick to the filtering and printing process so that there needs to be a distance between work stations from each other. From the sigma calculation, the average DPMO value is 120119,048 with a sigma value of 2.68 from the sigma calculation results, it can be said that the sigma value is still far from the desired sigma value, which is 6.

 This study aims to analyze the determination of selling prices to increase sales at Sentra Tahu Berkah Jaya. Sentral Tahu Berkah Jaya is one of the businesses engaged in the production of tofu which has been established since 2003 located in Ganjar Agung, West Metro Metro City. The type of research used is case study research with observation and interview methods. The data processed is data in the form of basic price records such as raw material costs, labor costs and factory overhead costs. While the data analysis techniques used in the research are (1) data collection, (2) data reduction, (3) data presentation, (4) conclusion making. The results of the study show that the tofu production process has a major effect on determining the selling price.

Tofu is a characteristic of Indonesian food, so it is not uncommon for this tofu food to be found in Padang. Tofu is a food made from soybeans, and the process is still simple and limited to household scale. Suryanto (in Hartaty, 1994) states that what is meant by tofu is solid food printed from soymilk (Glycinespp) by a protein deposition process at its isoelectric point, without or with the addition of other permitted substances. The production process of tofu starts from washing, grinding, and pressing which are carried out by humans as well as machines. The purpose of this study is to obtain alternative production strategies that can be applied in Tofu Factory Industry SMEs. The stages of this research are Preparation, Screening, Activity Implementation, Activity Evaluation