2. Konsep Pengendalian Mutu
Transcript of 2. Konsep Pengendalian Mutu
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Konsep pengendalian mutu
Oleh :
Fatchul Anam Nurlaili
UIN Sunan Kalijaga, Yogyakarta
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Tujuan perkuliahan
Memberikan pemahaman yang jelas mengenai
konsep pengendalian mutu dan atribut mutu
untuk mendukung aplikasinya dalam industri
pangan
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Pengendalian mutu
Dalam bahasa inggrisnya adalah Quality
Control
Pengendalian mutu merupakan serangkaian
upaya yang dilakukan untuk menjaga mutu
suatu produk sehingga bisa diterima dengan
baik oleh konsumen
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Food
products
Spesifikasi keinginan
Quality
control
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Quality control may be defined as the
maintenance of quality at level or tolerances
acceptable to the buyer while minimizing cost for
the vendor
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Apa itu mutu?
The composite of those characteristics that differentiate
individual units of a product (or service), and have
significance in the degree of acceptability of that unit
by the buyer
(Krammer and Twigg, 1966)
Dari pandangan di atas dapat diketahui bahwa quality(mutu)
adalah suatu kombinasi dari sifat-sifat produk yang sangat
penting dalam memenuhi keinginan pembeli
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Beberapa definisi yang lain-1
The totality of features and characteristics of a
product or service that bears its ability to satisfy
stated or implied needs
(ISO 8402:1987)
Quality(mutu) bisa dipahami sebagai keseluruhan
karakter produk (barang dan jasa) yang menunjang
kemampuannya dalam memuaskan keinginan
konsumen
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Beberapa definisi yang lain-2
A complex characteristic of foods that determines its
value and acceptability by consumers
(Twenty Second FAO Regional Conference For Europe,
Oporto 2000)
Quality(mutu) dipandang sebagai sifat kompleks yang
menentukan penilaian dan penerimaan konsumen
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This definition implies consumers satisfaction,
fulfilling their needs and expectations, in an
organization committed to continuous improvementand effectiveness
ISO/CD2 9000:2000
Definisi tentang quality (mutu) mengarah pada :
kepuasan konsumen dan pemenuhan harapan konsumen
Beberapa definisi yang lain-2
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Unsur pokok mutu
Sifat produk
Kepuasan konsumen
Pengendalian mutu bertanggung jawab menjaga agar sifatproduk selalu bisa memberikan kepuasan konsumen
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Keuntungan aplikasi QC
Perbaikan mutu produk/jasa
Ada perbaikan terus menerus
Perbaikan produktivitasBeaya produksi turun & produktivitas
meningkat shg harga jual turun
Produktivitas meningkat, waktu produksi
berkurang shg lebih memuaskan konsumen
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Studi kasus
Apa saja sifat produk ini
yang anda inginkan ?
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QUALITY CHARACTERISTICS
VARIABLES
Characteristics that aremeasurable and are expressed
on numerical scale
Ex. :
diameter, weight
ATTRIBUTES
Characteristics which can beclassified as conforming ornonconforming to stipulated
specifications requirement
acceptable or not acceptable
go or not go to the next step
May be numerous or not
Ex. : colour, smell, diameter ofpotato passing through a go/notgo gage
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Atribut mutu (quality attribute)
Atribut mutu akan mudah dipahami sebagai
sifat produk yang menentukan kepuasan
konsumen
Ada dua jenis atribut mutu :
a. Atribut eksplisit/ intrinsik/ sensori
b. Atribut implisit/ ekstrinsik/ hidden
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Atribut intrinsik mutu
Consumers use indicators to detect attributes that they
want to consume: colour, odour, and size, are used to
predict experience attributes, such as tenderness and
taste.
Consumers experience or perception are used to evaluate
quality attributes such as :
Sensorial Characteristics (visual, taste, feel, eating)Convenience
Post-harvest shelf life
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Atribut ekstrinsik mutu
Other quality attributes cannot be readily detected based on
consumersexperience or perception, such as :
a. Safety
b. Nutritional value
c. Production process
d. Environmental protection
e. Origin; etc.
These quality attributes can be communicated to the
consumer only through Extrinsic Indicators
such as : brands, labels or certifications.
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EXPLICITS
Satisfaction :Right to choose- (taste, odour, appearance, touch, etc).
Service :
Convenience, facilities (easy peeling), etc.
IMPLICITS
Health, nutrition value
Safety :
Food will not cause harm to the consumer when it is prepared
and/or eaten according to its intended use.Consumer information :
Labelling information
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FOOD QUALITY CHARACTERISTICS
SENSORYSightAppearance
Color
Gloss
Viscosity
Size and shape
Defect
Touch-Kinesthetic (texture)
Hand or finger feel
Mouth feelSmell and TasteFlavour
Odor
Taste
HIDDENNutritive value
Harmless adulterants
Toxicity
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OTHER CHARACTERISTICS, such as
Time oriented characteristics: warranty,
reliability, maintainability
Ethical characteristics: honesty, courtesy,friendliness
Others: cost, convenience, packaging
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Nonconformity and Nonconforming Unit
Nonconformity is a qualitycharacteristics that does notmeet its stipulated specificationsrequirement
A nonconformingunitis one thathas one or more nonconformitiessuch that the unit is unable tomeet the intended standard andis unable to function as required
Defect
Is associated with qualitycharacteristic that does not meeta certain standard
A departure of a qualitycharacteristic from its intendedlevel or state that occurs with aseverity sufficient to cause anassociated product or service not
to satisfy normal or reasonablyforeseeable usage requirements
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Studi kasus :
Air Minum Dalam Kemasan
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Kualitas AMDK menurut produsen
Sensoris
Harga
Masa simpan
Potensi pasar
Sustainability
Kemudahan proses
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Sensoris
Keuntungan
Kepercayaan
Potensi pasar
Nilai tambah
Kualitas AMDK menurut buyer
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Kualitas AMDK menurut consumer
Sensoris
Keamanan dan kesehatan
Harga
Ramah lingkungan
Availability
Kemudahan konsumsi
Bonus
Ethical value
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Quality is determined by the relative values of
several characteristics,which when consideredtogether, will determine the acceptability of the
product to the buyerand ultimately to the
consumer
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Atribut intrinsikAMDK
a. Sensoris :
Warna
Aroma
Rasa
a. Kondisi kemasan
Penyok
Segel
Label
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Atribut ekstrinsikAMDK
a. Mikrobiologi :
E.Coli
Salmonella
Pseudomonas aeruginisa
b. Kandungan logam :
Tembaga
Timbal
raksa
c. pH
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Atribut ekstrinsikAMDK
d. Proses produksi
e. Asal bahan
f. Kesejahteraan pekerjag. Kelestarian lingkungan
h. Brand
i. Sertifikatj. Penghargaan produk
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TUGAS KELOMPOK
Pilih produk panganyang dikenal dan sederhana prosesnya
Deskripsi produkmeliputi : identitas, cara mengkonsumsi,
dan cara penyimpanan
Sifat produk Faktor penentu mutu produk (intrinsik,
eksplisit)
Dikumpulkan minggu depan
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