Implementasi Pengendalian Kualitas pada Produk Processed Food
DOI:
https://doi.org/10.47747/snfmi.v2i1.2396Abstract
Product quality is essential because it relates to consumer reputation and loyalty. Quality control needs to be carried out to maintain product quality. This study used descriptive research to analyze the implementation of quality control in processed food products, especially banana chips at PT DK. Based on qualitative research conducted through interviews and observations, it was found that PT DK uses 3 (three) approaches or methods for quality control, namely the implementation of 5S, quality control circle (QCC), and standard operating procedures (SOP). Implementing 5S for efficiency is also a testament to the company's commitment to improving employee performance. Meanwhile, QCC is employed to regulate the quality of raw materials. SOP, on the other hand, plays a crucial role in maintaining production quality. The company uses a standard tool to ensure that the production process adheres to the company standards. By implementing SOP, the company can minimize the production of defective products, guaranteeing product quality.
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