Implementasi Dokumen Mutu untuk Penurunan Cacat Produksi Sambal Andaliman dalam Botol

  • Iwan Makhmul Rambe Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Eko Hari Purnomo Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Keywords: andaliman, defective product, hot sauce, SOPs, work instruction

Abstract

One of the problems faced during production of bottled andaliman chilli sauce is production defect. The main factor causing this problem is the absence of quality documents that regulates stan-dardization of processes applied in the production division. This research aims to compile quality documents consisting of standard operating procedures (SOP) and work instructions (WI) as guidelines in the production process and evaluate the application of SOP and WI to the defect rate of final product. This research consists of five stages, identification the condition of production facilities at CV XYZ, pre-paration of quality documents, socialization in the production division, evaluation of quality documents for products, and implementation in the production division. In this study, quality documents in the form of SOP and WI were designed based on field observations, employee interviews, and company quality records. The results of this study indicate that the application of quality documents can reduce defective products by 8.56% in one production batch. The company’s losses due to defective products can be reduced by 15.42 million rupiah per month from the total production of 6000 jars.

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Author Biography

Iwan Makhmul Rambe, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian

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Published
2021-04-30
How to Cite
RambeI. M., & PurnomoE. H. (2021). Implementasi Dokumen Mutu untuk Penurunan Cacat Produksi Sambal Andaliman dalam Botol. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 8(1), 17-24. https://doi.org/10.29244/jmpi.2021.8.1.17
Section
Research Paper