The project focuses on automating and optimizing the tofu manufacturing process, using Nutrasoy as a reference. It involves several stages: soaking, grinding, cooking, separating, coagulating, and pressing. The goal is to address industry challenges in ensuring consistent product quality due to variations in suspended solids in soy milk, which affect coagulation. By developing control systems for better consistency, optimizing processes to reduce the need for overpacking, and implementing automation technologies, the project aims to enhance efficiency and reduce manual intervention. Despite restricted access to the client site, the project leverages existing data to explore control systems in food manufacturing.