Analisis Peningkatan Kualitas Proses Roasting Kopi Pada SHOP "Small Coffe" Dengan Menggunakan Metode Seven Tools dan Triz

This study aims to improve the coffee roasting process at Small Coffee, a micro, small, and medium enterprise (MSME) in Cikarang, by implementing quality control tools and innovative methods. The approach used includes seven quality control tools, such as fishbone diagrams and affinity diagrams, to identify the main causes of defects, such as burnt, undercooked, or unevenly roasted coffee beans. Furthermore, the TRIZ (Theory of Inventive Problem Solving) method is applied to develop creative solutions capable of resolving contradictions in the process, such as between efficiency and quality, without causing new issues. The research results show a roasting success rate of 81.36%, with defects attributed to machine conditions, human factors, raw material quality, work methods, and the environment. This approach has proven effective in improving process efficiency, reducing defect rates, and consistently producing high-quality coffee. These findings provide a practical model for SMEs in the coffee industry to implement continuous improvement through the combination of quality control tools and systematic innovation.

Keywords: Coffee roasting, Seven Quality Control Tools, TRIZ, process improvement, product defects innovation, coffee quality