Raihanah, Nur (2018) Analisis Pengendalian Kualitas Produk Coklat Batang (Bar) Berdasarkan Kebutuhan Konsumen Di Pusat Penelitian Kopi Dan Kakao Indonesia (Ppkki) Jember. Sarjana thesis, Universitas Brawijaya.
Abstract
Komoditi kakao merupakan komoditi ekspor unggulan Indonesia. Saat ini Indonesia adalah produsen terbesar ketiga kakao dunia, dengan luas areal tanam sekitar 900.000 ha. Konsentrasi areal utama kakao di wilayah Indonesia timur, menjadikan kakao berperan penting dalam keseimbangan pembangunan perkebunan Indonesia dan cukup penting bagi perekonomian nasional, khususnya sebagai penyedia lapangan kerja, sumber pendapatan dan devisa negara. Disamping itu kakao juga berperan dalam mendorong pengembangan wilayah dan pengembangan agroindustri. Seiring dengan berkembangnya ilmu pengetahuan dan teknologi, teknik budidaya kakao telah berkembang dari yang tadinya sederhana misalnya pembibitan dengan biji sekarang telah maju menggunakan teknologi Somatic Embryogenesis (SE) yang dapat menghasilkan ribuan bibit sekali proses. Di Indonesia penelitianpenelitian dalam rangka pengembangan kakao dipusatkan di Pusat Penelitian Kopi dan Kakao Indonesia. Indonesia merupakan produsen biji kakao ketiga di dunia. Selama ini kakao Indonesia hanya diekspor dalam bentuk biji mentah. Industri pengolahan kakao menjadi produk turunan yaitu coklat yang ada di dalam negeri masih dikuasai oleh perusahaan-perusahaan asing dan perusahaan-perusahaan besar multinasional dibandingkan dengan usaha lokal skala kecil dan menengah. Industri coklat dalam negeri pun lebih banyak menghasilkan produk antara dan dan produk coklat turunan (compound chocolate) dengan penggunaan lemak coklat yang rendah. Produk antara tersebut justru diekspor dan kembali di impor oleh Indonesia dalam bentuk coklat jadi. Kondisi ini menggambarkan bahwa kualitas dan nilai tambah belum dapat dinikmati oleh pelaku usaha domestik. Pelaksanaan kegiatan pengendalian kualitas ini sangat berkaitan dengan standar kualitas yang ditetapkan perusahaan. Pengendalian kualitas ini bertujuan untuk menekan jumlah produk yang rusak seminimal mungkin, menjaga agar produk akhir yang dihasilkan sesuai dengan standar kualitas perusahaan, dan menghindari lolosnya produk rusak ke tangan konsumen. Untuk itu perusahaan perlu melakukan pengendalian dan pengawasan secara intensif dan terus
English Abstract
Cocoa commodity is Indonesia's flagship export commodity. Currently Indonesia is the world's third largest producer of cocoa, with a planting area of about 900,000 ha. The main cocoa area concentration in eastern Indonesia makes cocoa play an important role in the balance of Indonesian plantation development and is quite important for the national economy, particularly as a provider of employment, sources of income and foreign exchange. Besides, cocoa also plays a role in encouraging regional development and agro-industry development. Along with the development of science and technology, cocoa cultivation techniques have evolved from the previously simple seeding with seeds have now advanced using Somatic Embryogenesis (SE) technology that can produce thousands of seeds once the process. In Indonesia, research in the framework of cocoa development is centered in Indonesian Coffee and Cocoa Research Institute. So far, Indonesian cocoa is only exported in the form of raw seeds. The cocoa processing industry is a derivative product of domestic chocolate still dominated by foreign companies and large multinational corporations compared to small and medium-sized local businesses. Domestic chocolate industry produces more products between and and chocolate products (compound chocolate) with the use of low chocolate fat. The intermediate products are exported and re-imported by Indonesia in the form of chocolate. This condition illustrates that the quality and added value can not be enjoyed by domestic business actors. The implementation of quality control activities is closely related to the quality standards set by the company. This quality control aims to reduce the number of defective products to a minimum, keeping the final product produced in accordance with company quality standards, and avoid the escape of defective products into the hands of consumers. For that reason, the company needs to conduct intensive and continuous control and supervision both on the quality of raw materials, production process, and final product, so that any existing storage will be immediately known and corrective action can be done before causing greater damage and loss. The purpose of this study was to analyze the quality control of the cocoa bar products at the Indonesian Cocoa Coffee Research Institute in Jember, to analyze the obstacles in controlling the quality of the final product of cocoa bars at the Indonesian Cocoa Coffee Research Institute in Jember, and to analyze the customer's expectation on the cocoa bar at Indonesian Cocoa Coffee Research Institute Jember. This research activity was conducted at Indonesian Coffee and Cocoa Research Institute (ICCRI) Jember. The selection of this location is done intentionally based on the criteria or consideration that ICCRI Jember is a business unit engaged in coffee and cocoa production which will be converted into finished product which is in the form of chocolate bar. In this study method of determining consumer respondents using non-probability sampling method by convenience sampling. Using this iv convenience sampling technique, the study selects spontaneous samples or anyone who is considered to represent a population based on predetermined criteria or considerations. The power of this technique is cheap, it takes a lot of time and is easy. Retrieval of respondents with convenience sampling and judgment sampling method that is as much as 40 respondents. Research on quality control analysis of the final product of chocolate bar using qualitative and quantitative approach (mix method). A typical descriptive analysis is used to describe barbecue chocolate production processes and is specifically used to describe quality control activities in the field of chocolate bar production processes conducted by the Indonesian Coffee and Cocoa Research Institute (ICCRI). In the SQC method with the control chart analysis tool (p chart) is used to analyze the data on the product in good condition or in a defect condition which will be used to find the main cause factors of product damage. In the QFD method, the analytical tool used is HOQ where usage is indicated to know the condition of the product whether the product is acceptable to the customer or rejected and what customer expectation in this case will answer the third research objective. The quality control of chocolate bar processing starts from the preparation process of raw material of fermented cocoa beans to the packaging. In controlling the process of chocolate bar processing done the decision tree diagram method and hazard identification and analysis. The quality control of the final product of chocolate bar processing is done by ICCRI starting from the sieving stage until the packaging. Responsible for product quality testing ensures the final product meets the quality requirements specified in SNI 3747-2009 or in accordance with customer requirements. Factors that affect the occurrence of such damage is the factor of labor, related to the declining concentration of labor and skill labor on the method of printing, causing the occurrence of cracks during the printing process. In an effort to meet the needs of consumers of chocolate bar vicco, consumers desperately need the taste attribute. The target that must be considered by the company to achieve consumer expectation is to maintain the original taste, because the taste attribute will affect the whole of the production process will also affect consumer interest in this case that is purchasing and consumer expectation to the company can add flavor variant of the chocolate bar product. Vicco's chocolate bar production process indicates that all defect proportions during January 2016 to December 2017 are between the upper and lower limits of the control charts indicating that the proportion of defective products in all production processes during January 2016 to December 2017 is still within the limits of quality control , and it is stated that the production process is undercontrol.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FP/2018/603/051809834 |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.5 Management of production > 658.56 Product control, packaging; waste control and utilization > 658.562 Quality control |
| Divisions: | Fakultas Pertanian > Agribisnis |
| Depositing User: | Nur Cholis |
| Date Deposited: | 16 Oct 2018 08:02 |
| Last Modified: | 20 Oct 2021 11:28 |
| URI: | http://repository.ub.ac.id/id/eprint/12762 |
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