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Quality is a factor to increase the competitiveness of a product. By increasing quality, the production costs will be reduced, thus it will eventually reduce waste. The failure of a product can be caused by the availability of raw materials, machines, equipment, human resources, and environmental factors during the production process. Quality control is a method used to keep the product needed by the market to be within controlled limits. This study aims to determine the quality of Tempe SS products at the Sirajussa’adah Islamic Boarding School in Limo Depok. It is carried out to see whether the quality is still within control limits or not by using the Six Sigma method with several stages of DMAIC (Define, Measure, Analyze, Improve and Control) implementation. In this research, calculations are carried out using the checksheet, flow chart, histogram, Pareto Hart, control, scatter diagram and fishbone diagram methods of production. Based on the results, it can be concluded that for 25 times the study, it is obtained the value of the center line (CL) of 0.0036, the value of the upper control limit (UCL) of 0.0050, and the value of the lower control limit (LCL) of 0. It is also found that there are a number of variations in the process that are outside the control limit (out of control) and within the control limit (in control) in the production process of Tempe SS at the Sirajussa Islamic Boarding School in Limo Depok. However, this is still inadequate for the fermentation process infrastructure, equipment for packaging is still manual and environmental factors determine the cause of the number of defective products.