Susanto, Danar Agus (2026) Pengembangan Standar Sistem manajemen Mutu Untuk UKM Makanan. Doctoral thesis, Instititut Teknologi Sepuluh Nopember.
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Abstract
Usaha Kecil dan Menengah (UKM) sektor makanan memiliki peran strategis dalam mendukung ketahanan pangan, penciptaan lapangan kerja, serta pertumbuhan ekonomi nasional. Namun, UKM makanan masih menghadapi berbagai kendala struktural dan operasional dalam menjamin mutu produk secara konsisten, antara lain keterbatasan sumber daya manusia, infrastruktur produksi, serta pemahaman terhadap Sistem Manajemen Mutu (SMM) – ISO 9001. Kompleksitas dan biaya tinggi yang terkait dengan implementasi ISO 9001 yang formal dan konvensional menyebabkan rendahnya tingkat penerapan ISO 9001 di kalangan UKM, padahal kualitas merupakan faktor krusial dalam meningkatkan daya saing produk, loyalitas konsumen, dan keberlanjutan usaha. Penelitian ini bertujuan untuk mengembangkan standar SMM-ISO 9001 yang relevan bagi UKM makanan di Indonesia. Pendekatan penelitian menggunakan metode Framework for Analysis, Comparison, and Testing of Standards (FACTS) yang terdiri dari empat langkah utama yaitu Stakeholder Analysis, Technical Analysis, Comparison, dan Testing untuk menghasilkan standar ISO 9001 yang tidak hanya berbasis teori, tetapi juga mencerminkan kebutuhan dan karakteristik UKM makanan. Pada tahap Stakeholder Analysis, sebanyak 13 variabel utama dan 54 sub variabel didapatkan melalui studi literatur. Data tersebut disampaikan kepada pelaku UKM, akademisi, pemerintah, pembina UKM, dan auditor ISO 9001, untuk memperoleh kebutuhan stakeholder terkait variabel ISO 9001 yang relevan untuk UKM makanan. Tahap Technical Analysis dilakukan analisa dengan menggunakan metode aritmatic mean untuk menentukan prioritas dan kelayakan variabel sehingga diperoleh 7 variabel dan 32 sub variabel ISO 9001 yang relevan untuk UKM Makanan. Tahap selanjutnya adalah Comparison yang dilakukan melalui validasi untuk menyelaraskan dan memastikan bahwa variabel yang dikembangkan dapat memenuhi kebutuhan semua stakeholder. Validasi dilakukan melalui sembilan panel ahli yang merupakan perwakilan dari stakeholder, sehingga diperoleh kesimpulan bahwa 7 variabel dan 32 sub variabel valid. Variabel tersebut adalah kepemimpinan, berbasis filosofi mutu, perencanaan strategis, peran pelanggan dalam kualitas, infrastruktur peningkatan kualitas, jaminan kualitas produk dan layanan, dan penilaian kinerja. Tahap terakhir adalah Testing yang berfungsi untuk validasi terakhir pada kondisi nyata UKM dalam bentuk pengujian standar. Standar ini diuji pada UKM yang belum menerapkan SMM dan dinilai berdasarkan kriteria tingkat penerapan dan kebermanfaatan. Hasil validasi menunjukkan bahwa Standar ini bisa diterapkan dalam pengelolaan kualitas. Penelitian ini berkontribusi dalam menyediakan solusi sistemik terhadap kesenjangan penerapan standar formal SMM (ISO 9001) di sektor UKM makanan, sekaligus menawarkan kerangka standar pengelolaan kualitas yang lebih sesuai dengan realitas dan keterbatasan yang dimiliki oleh UKM.
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Small and Medium Enterprises (SMEs) in the food sector play a strategic role in supporting food security, job creation, and national economic growth. However, food SMEs continue to face various structural and operational constraints in consistently ensuring product quality, including limited human resources, inadequate production infrastructure, and insufficient understanding of Quality Management Systems (QMS), particularly ISO 9001. The complexity and high costs associated with the formal, conventional implementation of ISO 9001 have led to its low adoption rate among SMEs, despite the fact that quality is a critical factor in enhancing product competitiveness, customer loyalty, and business sustainability. This study aims to develop an QMS-ISO 9001 that is contextually relevant for food SMEs in Indonesia. The research employs the Framework for Analysis, Comparison, and Testing of Standards (FACTS) method, which consists of four main stages: Stakeholder Analysis, Technical Analysis, Comparison, and Testing, to produce an ISO 9001 standard that is not only theoretically grounded but also reflective of the needs and characteristics of food SMEs. During the Stakeholder Analysis stage, 13 main variables and 54 sub-variables were identified through a comprehensive literature review. These variables were subsequently evaluated by SME practitioners, academics, government representatives, SME facilitators, and ISO 9001 auditors to capture stakeholder requirements regarding ISO 9001 variables relevant to food SMEs. In the Technical Analysis stage, the arithmetic mean method was applied to determine the priority and feasibility of each variable, yielding a refined set of 7 variables and 32 sub-variables deemed relevant to food SMEs. The subsequent Comparison stage involved expert validation to align and ensure that the developed variables adequately addressed the needs of all stakeholders. Validation was conducted by a panel of 9 expert stakeholders, confirming the validity of the selected 7 variables and 32 sub-variables. These variables comprise leadership, quality philosophy–based approach, strategic planning, customer involvement in quality, quality improvement infrastructure, product and service quality assurance, and performance evaluation. The final Testing stage served as real-world validation through the implementation of the standard in food SMEs that had not previously adopted a formal QMS. The standard was assessed based on implementation level and perceived benefits. The validation results indicate that the proposed standar is feasible and applicable for quality management practices in food SMEs. This study contributes by providing a systemic solution to address the gap in formal QMS (ISO 9001) adoption within the food SME sector, while offering a quality management framework better aligned with the practical realities and constraints faced by SMEs.
| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | Sistem Manajemen Mutu (SMM), UKM makanan, kualitas, ISO 9001, FACTS, daya saing. Quality Management System (QMS), food SMEs, quality, ISO 9001, FACTS, competitiveness. |
| Subjects: | T Technology > TS Manufactures T Technology > TS Manufactures > TS156 Quality Control. QFD. Taguchi methods (Quality control) |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26001-(S3) PhD Thesis |
| Depositing User: | Danar Agus Susanto |
| Date Deposited: | 02 Feb 2026 07:04 |
| Last Modified: | 02 Feb 2026 07:04 |
| URI: | http://repository.its.ac.id/id/eprint/131716 |
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