PENGENDALIAN KUALITAS PRODUK DENDENG SAPI DI TOKO IBU SOEKIRAN KOTA KUPANG

Abstract

This research is motivated by the problem of product damage that often occurs at Ibu Soekiran's Shop in Kupang City. This problem is caused by the lack of good quality control in the production process. This study aims to determine and analyze the quality control of jerky products, as well as to determine and explain the factors that cause product damage at Ibu Soekiran's Shop in Kupang City. By using analytical methods,namely Pareto Diagrams and cause-and-effect diagrams (Fishbone) to analyze the factors that cause product defects at Ibu Soekiran's Shop. The types of data used in this study are qualitative and quantitative data. With data collection techniques using interviews, observation of documentation and questionnaires. And the data analysis technique used in this research is to use qualitative data, which will be analyzed descriptively. Then given the proposed corrective actions and recommendations. The results of the analysis show that the company produces 20100 packs of beef jerky during 2023, and shows that Ibu Soekiran's shop still has not implemented quality control properly during 2023, where there are 2 types of defects, namely, moldy product defects with a total of 30 packs and a total percentage of 46% and product defects with hard/tough texture with a total of 35 packs and a total percentage of 54%. From the results of this study, the authors conclude that in its production activities the company is still lacking in implementing product quality control properly so that product damage occurs in jerky production. This can be seen from the many product defects caused by machine/equipment factors, human factors and the production process carried out. Therefore, the author proposes improvements to prevent the level of damage to jerky in the future by conducting more supervision and training of employees of Ibu Soekiran's Shop.