Analisis Kontrol Kualitas Produk Mi Segar Di PT XWZ

Abstract

This study aims to analyze the quality control of fresh noodle products at PT XWZ. The study uses a qualitative descriptive method with data collection techniques through observation, interviews, and documentation. Research informants consist of Quality Control coordinators, Packaging staff and Warehouse Managers. The results of the study indicate that the quality control process is carried out through checking the condition of the packaging, labeling, sensory quality and product weight. Then checking quality control during storage through monitoring room temperature, product storage layout, and the application of the FIFO (First In First Out) method to maintain product quality. The results show that in checking the condition of the packaging, PT XWZ uses Oriented Polypropylene (OPP) plastic packaging and there are no tears or openings. Labeling on the product includes the type of product, date, production and production code. Sensory quality checks include: color, aroma and texture and product grammage weight. Room temperature checks -18℃-20℃. Storage layout is distanced from the wall. The FIFO (First In First Out) method means that the product that comes in is stored first and will come out first. However, several obstacles were still encountered, such as the FIFO (First In First Out) system not working properly, and some product packaging being torn or open. This research is expected to serve as a reference for improving the effectiveness of product quality control procedures to maintain raw material quality and prevent quality degradation.