Manajemen Pengendalian Mutu Dalam Produksi Agribisnis pada Kelompok Wanita Tani Ayu Tangkas

JURNAL GALUNG TROPIKA

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Field Value
 
Title Manajemen Pengendalian Mutu Dalam Produksi Agribisnis pada Kelompok Wanita Tani Ayu Tangkas
 
Creator Sukanteri, Ni Putu; Universitas Mahasaraswati Denpasar
Suparyana, Pande Komang; Universitas Mataram
Suryana, I Made; Universitas Mahasaraswati Denpasar
Yuniti, Diah; Universitas Mahasaraswati
Verawati, Yenny; Universitas Mahasaraswati
 
Subject Agribisnis; manajemen pertanian
management; quality; production; agribusiness; ayu tangkas
 
Description Quality control is needed by the company to improve the quality of the products produced so that they are by the company's standards and by consumer desires. Maintaining the quality of the products made is also necessary to reduce the company's quality assurance costs. The research objective was to analyze the quality control of the products produced and identify the factors that damage the products produced by the Ayu Tangkas Women Farmers Group (WFG). The method used in this research is the Statistical Process Control (SPC) method with analysis using the p-control chart and the Fishbone Diagram. The population in the study were all products produced by WFG Ayu Tangkas in December 2019. The results showed that the quality of snacks made by WFG Ayu Tangkas, as many as 4280 pieces, were under control. This can be seen from the 28 points between the Lower Control Limit (LCL) and Upper Control Limit (UCL). There are only two points that are above the UCL control limit. The factor that causes deterioration in Ayu Tangkas WFG snacks' quality is that the ingredients are not measured with certainty using only the snack maker considerations. Besides, they do not use manufacturing machines, so that the sizes are often not the same because there is no definite SOP for the manufacturing process. There is no promotion so that snacks are made still at a constant volume and the use of firewood in the manufacture so that the heat generated is unstable, causing the snacks to burn and break frequently.
 
Publisher Fapetrik-UMPAR
 
Contributor
 
Date 2020-12-04
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier http://jurnalpertanianumpar.com/index.php/jgt/article/view/626
10.31850/jgt.v9i3.626
 
Source JURNAL GALUNG TROPIKA; Vol 9, No 3 (2020); 209 - 222
JURNAL GALUNG TROPIKA; Vol 9, No 3 (2020); 209 - 222
2407-6279
2302-4178
10.31850/jgt.v9i3
 
Language ind
 
Relation http://jurnalpertanianumpar.com/index.php/jgt/article/view/626/pdf_95
http://jurnalpertanianumpar.com/index.php/jgt/article/downloadSuppFile/626/63
 
Rights Copyright (c) 2020 JURNAL GALUNG TROPIKA
http://creativecommons.org/licenses/by-sa/4.0
 

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