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PENGENDALIAN KUALITAS PRODUKSI TEPUNG TELUR UTUH DENGAN METODE FISHBONE DAN AHP (ANALYTICAL HIERARCHY PROCESS) BERDASARKAN KARAKTERISTIK MIKROBIOLOGI DAN FUNGSIONAL
A decline in egg quality was anticipated; therefore, eggs were processed into powder or egg flour, and quality control was implemented to ensure compliance with established standards and to improve product quality. This study aimed to identify non-standard quality characteristics and the factors affecting the implementation of quality control in the egg flour production process at PT XYZ, to determine corrective actions for quality control implementation in the egg flour production department at PT XYZ, and to establish improvement priorities using the Analytical Hierarchy Process (AHP) method. This study employed a quantitative approach by analyzing microbiological and functional quality parameters, followed by a descriptive analysis to examine cause-and-effect relationships using a fishbone diagram and to determine improvement priorities using AHP. This research concluded that the microbiological quality of egg flour at PT XYZ did not fully meet established standards, particularly for the Total Plate Count (TPC) and Coliform parameters. The main factors contributing to these nonconformities were related to raw materials, human resources, machinery, and production methods. Inadequate quality of egg raw materials, insufficient worker training, suboptimal equipment conditions, and ineffective production procedures were identified as key causes. Based on the Analytical Hierarchy Process (AHP) analysis, the highest improvement priority for the ALT parameter was the process criterion, with machine cleaning and sanitation identified as the most critical corrective action. For the Coliform parameter, the raw material criterion was assigned the highest priority, with optimization of personal hygiene considered the most important improvement strategy.
TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA
PENGENDALIAN KUALITAS PRODUKSI TEPUNG TELUR UTUH DENGAN METODE FISHBONE DAN AHP (ANALYTICAL HIERARCHY PROCESS) BERDASARKAN KARAKTERISTIK MIKROBIOLOGI DAN FUNGSIONAL (Text)
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S Agriculture (General)