Perbaikan mutu produk baby fish nila krispi di Kelompok Tani Karya Mina Utama, Rowo Jombor, Klaten, Jawa Tengah

2021 ◽  
Vol 5 (3) ◽  
pp. 348
Author(s):  
Nani Ratnaningsih ◽  
Tutiek Rahayu ◽  
Mujiyono Mujiyono
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Stomach Contents ◽  
Rice Flour ◽  
Group Discussions ◽  
Central Java ◽  
Plastic Bag ◽  
Support Team ◽  
Brand Product

Kelompok Tani Karya Mina Utama merupakan kelompok produsen baby fish nila krispi di Rowo Jombor dengan mutu produk tidak konsisten, kemasan dan labeling sangat sederhana. Tujuan kegiatan pengabdian kepada masyarakat ini adalah memperbaiki mutu dan kemasan produk baby fish nila krispi sehingga dapat meningkatkan branding produk dan pangsa pasar. Metode kegiatan dilakukan dengan diskusi bersama, penyusunan standar proses produksi, pendampingan penerapan standar proses produksi, serta perbaikan kemasan dan label. Hasil kegiatan menunjukkan mutu produk baby fish nila krispi yang diproduksi oleh Kelompok Tani Karya Mina Utama, Desa Krakitan, Klaten dapat ditingkatkan dengan perbaikan standar proses produksi, kemasan dan labeling produk. Standar proses produksi nila krispi meliputi pemilihan anak ikan, pembersihan isi perut, pembelahan, pencucian, perendaman dalam bumbu, pelapisan dengan tepung beras dan tapioka, penggorengan, penirisan minyak dengan spinner, dan pengemasan. Produk dikemas dengan kantong plastik pouch (200 gram) dengan label berisi brand/merk, nama produk, komposisi, berat bersih, informasi gizi, nomer P-IRT, nomer sertifikat halal, tanggal kadaluwarsa, nama dan alamat produksi, dan binaan. Produk nila krispi dari kegiatan ini dapat mencantumkan klaim kaya kalsium dan sumber protein sehingga berpotensi sebagai oleh-oleh khas Rowo Jombor.Kata Kunci: baby fish nila krispi; mutu produk; pendampingan; Rowo Jombor Improving the quality of crispy tilapia baby fish products at the Karya Mina Utama Farmers Group, Rowo Jombor, Klaten, Central Java ABSTRACTKarya Mina Utama Farmer Group is a producer of baby tilapia crisp from Rowo Jombor with inconsistent product quality and very simple in packaging and labeling. The purpose of community service activities was to improve the quality and packaging of baby tilapia crisp for increasing the brand product and market. The activities were done by focus group discussions, preparation of standards of production process, assistance in applying the standards of production process, and improvement of packaging and labels. The results showed that the quality of baby tilapia crisp produced by the Karya Mina Utama Farmer Group can be increased by improving the production process, packaging and labeling. Standard of production process consisted of selecting baby fish, cleaning stomach contents, cleavage, washing, soaking in seasonings, coating with rice flour and tapioca, frying, draining oil with spinner, and packaging. The product is packaged in a plastic bag pouch (200 grams) with a label containing the brand, product name, composition, net weight, nutritional information, P-IRT number, halal certificate number, expired date, name and address of production, and support team. Baby tilapia crisp can use the claim of rich in calcium and source of protein so that they have the potency as the special souvenir from Rowo Jombor.Keywords: baby tilapia crisp; product quality; assistance; Rowo Jombor

scholarly journals Use of IT technologies in the management of production process quality

2018 ◽  
Vol 183 ◽  
pp. 03012
Author(s):  
Elżbieta Milewska ◽  
Bartłomiej Skowron
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Process Quality ◽  
Production Plant ◽  
Factor Method ◽  
Cost Of Production ◽  
Quality Of Products ◽  
Technical Cost

When presenting the functionality of IPOsystem™, the author of the article described the manner of controlling the quality of products and calculating the technical cost of production in a selected production plant. In the article actions taken to remove product quality nonconformities have been discussed and a calculation by the subtractive factor method has been presented. Limitations of the described IT tools have also been illustrated with an example of implementation.

scholarly journals ANALISIS PENGENDALIAN KUALITAS UNTUK MEMINIMASI PRODUK CACAT PADA BAYAM JEPANG

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 94
Author(s):  
Tio Katana Diana Br Keliat ◽  
Hendrik Johannes Nadapdap
Keyword(s):  
Quality Control ◽  
Customer Satisfaction ◽  
Human Factors ◽  
Production Process ◽  
Product Quality ◽  
Business Owners ◽  
Quality Analysis ◽  
Qualitative Descriptive ◽  
Leaf Rot

ABSTRAKBayam Jepang adalah komoditas unggulan yang diproduksi oleh PO. Sayur Organik Merbabu dengan tingkat penjualan tertinggi mencapai 1018 kg/bulan. Salah satu faktor yang perlu diperhatikan dalam proses produksi adalah kualitas produk, karena akan berdampak terhadap kepuasan konsumen. Akan tetapi terdapat kendala dalam proses produksi, yaitu sifat tanaman yang sangat rentan rusak dan patah jika tidak diperlakukan secara tepat. Sehingga perlu dilakukan analisis kualitas terhadap Bayam Jepang untuk menekan tingkat kerusakan. Tujuan penelitian ini adalah mengetahui jenis cacat dan faktor-faktor yang mempengaruhi kualitas Bayam Jepang.  Penelitian ini dilakukan pada 16 Januari sampai 20 Februari 2020 dengan metode deskripstif kualitatif dan menggunakan alat pengendalian mutu seperti lembar periksa, histogram, peta kendali, pareto dan fishbone. Jumlah informan yang digunakan terdiri dari pemilik usaha, tenaga kerja, petani mitra dan distributor. Setelah dilakukan penelitian ditemukan lima jenis cacat yaitu daun cacat, batang patah, daun kuning, tanaman kerdil dan busuk batang atau daun. Persentase cacat yang paling tinggi adalah daun cacat. Faktor-faktor yang mempengaruhi kualitas Bayam Jepang adalah faktor manusia, metode, dan lingkungan yang didukung dengan pembuatan diagram fishbone.ABSTRACTJapanese spinach is a superior commodity produced by PO. Sayur Organik Merbabu with the highest level of sales reach 1018 kg / month. One factor that needs to be considered in production process is product quality, because it will have an impact on customer satisfaction. However, there are obstacles in the production process, namely the nature of plants that are very susceptible to damage and broken if not treated properly. So it is necessary to conduct a quality analysis of Japanese spinach on an ongoing basis to reduce the level of damage. The purpose of this study is to determine the types of defects and factors that affect the quality of Japanese spinach. This research was conducted on January 16 to February 20, 2020 with qualitative descriptive methods and using quality control tools such as check sheets, histograms, control maps, pareto and fishbone. The number of informants used consisted of business owners, workers, partner farmers and distributors. After doing the research, five types of defects were found, namely defective leaves, broken stems, yellow leaves, dwarf plants and stems or leaf rot, with the highest percentage of defects being defective leaves. While the factors that influence the quality of Japanese spinach are found, namely human factors, methods, and the environment supported by making fishbone diagrams.

scholarly journals Analysis of quality control in efforts to reduce the level of product defects at PT. MAG

2020 ◽  
Vol 8 ◽  
pp. 428-436
Author(s):  
Isna Zulfa Azmi ◽  
Oktora Yogi Sari
Keyword(s):  
Quality Control ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Raw Materials ◽  
Analysis Tool ◽  
Factors Affecting ◽  
And Control ◽  
Dmaic Method

The increasing number of bag factories throughout Indonesia that have well-known brands and every manufacturer is required to provide products of good quality. Poor product quality will cause consumers to move to other similar products. So in the production of bags, the thing that must be considered by the company is the quality of its products. In this study the authors aim to analyze quality control in a production process and identify several factors that cause disability in the product, PT. MAG is a bag company that is demanded to control the quality of the production process. This study uses a six sigma analysis tool consisting of five steps, namely using the DMAIC method (Define, Measure, Analyze, Improve, and Control). Based on the results of the study there are three types of disabilities in the production process, including cutting, zippers and broken bag straps with an average sigma value of 2.48 with a DPMO value of 20256.92. Factors affecting the production process are human, machine, environment, equipment, raw materials, and methods. In this case the company can use the Six Sigma method because it is still in the medium category.

scholarly journals The consumer value of goods in the context of the digitalization of the economy

2021 ◽  
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Research Methods ◽  
Consumer Value ◽  
Quality Of Products ◽  
Practical Recommendations

The object of the research is the consumer value of a product as the basis for the quality of an enterprise's products in the context of the digitalization of the economy. The purpose of the work is to formulate a set of recommendations for increasing the consumer value of the product on the basis of research and assessment of the consumer value of the product as the basis for product quality. The research methods are based on three main approaches: monetary, non-monetary and synthetic. In the course of the study, the methodological foundations of the formation of the consumer value of products were considered, the influence of the consumer value on the quality of products was investigated, the consumer value of products was analyzed in the context of the digitalization of the economy. As a result of the study, practical recommendations and measures were developed to increase the consumer value of products in the context of the digitalization of the economy. The results of the study are to develop a set of measures to improve the production process of the enterprise in order to increase the quality of products by increasing consumer value in the context of the digitalization of the economy. Research prospects: it is planned to study more deeply the problems of interaction between product quality and consumer value, develop a complex and a program to increase the consumer value of products in the context of the digitalization of the economy.

scholarly journals ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI DENGAN MENGGUNAKAN PETA P DAN 7 TOOLS OF QUALITY

2020 ◽  
Vol 11 (1) ◽  
pp. 54-58
Author(s):  
Gunawan Mohammad
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Raw Materials ◽  
Process Equipment ◽  
Product Quality Control ◽  
The Common ◽  
Materials Used ◽  
Method Factors ◽  
A Company

PT Candrabuaya Surya Semesta is a company that produces catering and bread, one of which is located in the Jepara City. Increasing competition in the catering and bread business requires companies to be able to maintain and improve their quality to retain customers. The purpose of this study is to determine the level of product quality and to determine the factors that caused the quality of a product from the company. The sweet wet bread product is a superior product that more customer interested, so in this study (research) used analysis of product quality control with P maps and seven tools of quality. There are two main defects in the production process of sweet wet bread, namely the dough does not expand and baking is not perfect. Of the two defects, the defect of the dough does not develop into a priority proposal for improvements that must be done by the company. The common factors that cause disability are method factors in the production process, equipment used, human reliability factors, and materials / raw materials used.

scholarly journals The Influence of Brand, Product Quality and Price on Sales Volume of Samana Mart Stores

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
I Ketut Suardika ◽  
Mertyani Sari Dewi
Keyword(s):  
Product Quality ◽  
Sampling Technique ◽  
Significance Test ◽  
Sales Volume ◽  
Achievement Level ◽  
Distribution Costs ◽  
Study Product ◽  
Product Sales ◽  
Brand Product

Sales volume is the final result achieved by the company from product sales made by the sales department. Sales volume is calculated based on the assumed target with the realization achieved. Sales volume does not separate in cash or credit, but is calculated as a whole from the total achieved. So if the sales volume increases and distribution costs decrease, the company's profit achievement level increases. On the other hand, if the sales volume decreases, the company's profit will decrease. This study aims to determine the effect of brand, product quality and price on sales volume. This research was conducted at the Samana Mart Store. Data collection techniques using a questionnaire, with a sampling technique to 94 consumers. Data analysis used research instrument test, classical assumption test, multiple linear regression test, determination test and significance test with t test. The results show that the brand has a significant effect on sales volume where the more famous the brand at the Samana Mart Store, the higher the sales volume. The results of the second study, product quality has a significant effect on sales volume, the better the quality of the products owned by the Samana Mart Store, the higher the sales volume. Furthermore, the final result, price has a significant effect on volume, so it can be said that the higher the price, the more competitive the prices offered by Samana Mart Stores, the higher the sales volume.

scholarly journals Analysis on Product Quality of Semi Refined Carrageenan using Six Sigma and Cost of Poor Quality

2020 ◽  
Vol 9 (3) ◽  
pp. 195-202
Author(s):  
Syamsul Bahri ◽  
◽  
Fachriah Nur Rahmadani ◽  
Armin Darmawan ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Poor Quality ◽  
Raw Material ◽  
Dominant Factor ◽  
Pareto Chart ◽  
Cost Of Poor Quality

The study aimed to minimize defective products to improve the production process quality of PT BI by identifying the most types of defects, calculating Defect per Million Opportunities (DPMO) value, suggesting the quality improvement of the Semi Refined Carrageenan (SRC) production process, and calculating Cost of Poor Quality (COPQ) value. The methods used in this research were Six Sigma and the COPQ. The priority improvement based on the Pareto chart was moisture defects with the percentage of damage of 36.9%. The Sigma level of the production process of PT BI was 3.42 with a defect rate of 27,429 DPMO. The analysis on the cause and effect diagram showed that factors affected the occurrence of defective products were error in reading on moisture content, diverse raw material, the wrong method of mixing raw materials prior to production process, and the lack of inspectors of production process. The most influential-dominant factor was the obsolete machine which causes error in reading on moisture content. The company can take preventive and corrective actions to suppress defective products and improve product quality. Based on the calculation of the COPQ, the costs that must be incurred by the company due to defective products was IDR 1,007,690,694.

scholarly journals The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

2021 ◽  
Vol 890 (1) ◽  
pp. 012048
Author(s):  
L Rianingsih ◽  
Sumardianto ◽  
Romadhon ◽  
M B Rusdi ◽  
P H Riyadi
Keyword(s):  
Production Process ◽  
Salt Concentration ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Raw Materials ◽  
Consumer Preference ◽  
Central Java ◽  
Sugar Addition ◽  
Fermented Product

Abstract Terasi is a fermented product made from shrimp or fish with or without salt. In general shrimp paste producers only add high salt concentration to preserve the raw materials and to ensure successfully fermentation process. However there are shrimp paste producers in the Pati, Central Java, Indonesia that use sucrose sugar as a source of carbohydrate in the shrimp paste production. Sugar will affect the reactions that occur during the shrimp paste production process and will ultimately affect the characteristics of the product. This study aims was to determine whether there is an effect of adding sucrose sugar to the flavor and sensory characteristics of the shrimp paste. The Result showed that the addition of sugar did not affect the aw and TPC BAL value, but it decreased the TVBN value, soften the texture value and in addition the sensory was more prefered by the panelist. The characteristic of shrimp paste with sugar addition was low aw value 0.631 ± 0.631, TPC BAL was not detected, TVBN value 115.641 ± 9.940 mgN/(100 gr) and sensory 7.872 < µ < 8.328. The use of sucrose can be recommended to be added during shrimp paste production to increase consumer preference.

scholarly journals The Relationship Between Product Quality and Brand Image with Willingness to Buy: A Study on Batik Lasem Consumer

1970 ◽  
Vol 2 (1) ◽  
pp. 1-11
Author(s):  
Kristiana Haryanti ◽  
Theresia Dwi Hastuti ◽  
Andreas Lako ◽  
Krisprantono
Keyword(s):  
Product Quality ◽  
Significant Relationship ◽  
Brand Image ◽  
Customer Perception ◽  
Central Java ◽  
Willingness To Buy ◽  
Service Capability ◽  
The Relationship ◽  
The City

This research is important because there are still many batik craftsmen unconsciousness of the importance of product quality and brand image in influencing the possibility of consumers buying products (batik Lasem cloth). Batik Lasem is a traditional Indonesian cloth originating from the City of Lasem in Central Java, Indonesia. The purpose of this research is to empirically examine product quality concepts consisting of eight (8) dimensions (performance, reliability, features, suitability, durability, service capability, aesthetics, and quality of customer perception) and brand image with a willingness to buy. The data collection was done involving 181 Lasem batik buyers in Central Java, Indonesia. Data were analyzed using SPSS version 20. Three (3) hypotheses in this study were accepted. The result of the analysis shows that 1). There is a positive significant relationship between product quality and willingness to buy; 2) There is a positive significant relationship between brand image and willingness to buy, and 3). There is a significant relationship between product quality and brand image with willingness to buy.

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