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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