Analysis of Quality Control of Tea Products Using the Fishbone Diagram Approach at Pt Candi Loka, Indonesia
Asian Journal of Research in Crop Science,
Page 16-24
DOI:
10.9734/ajrcs/2023/v8i1154
Abstract
In the current era of globalization, there are many similar products on the market and most of them have same prices and functions. Thus, the only factor that can be used as a differentiator from similar products is the quality of the products. This research was conducted at PT Candi Loka, which is engaged in agribusiness, namely tea processing. This research aims to (1) determine the problems faced by PT Candi Loka as related to the quality of tea production, (2) identify the factors that most influence the quality of tea at PT Candi Loka, and (3) formulate the most appropriate solution to be applied in an effort to improve the quality of tea production at PT Candi Loka. The basic method in this research was the descriptive method with a qualitative approach. Data analysis was performed through using the techniques of check sheet, stratification, pareto charts, and fishbone charts. The results of this study comprised the Pareto diagram that showed the existence of deviations in the quality of dry tea products produced in March 2022, namely the pekoe products had lower quality than the standards set by the company. Check sheets and stratification showed the factors that influenced the quality of tea products at PT Candi Loka, namely (a) human factor, which included: lack of care in applying drying temperature, inadequacy of labor knowledge, lack of worker discipline, the large number of workers who were at unproductive age, lack of work contracts between the plantation foreman and the pickers; (b) raw materials, which included: damaged and rough (old) materials, the large number of plants that were not productive; (c) work method, which included: unstable withering and drying temperatures, non-specialized work systems, sales based on order system; (d) machine, which included: overly old machines, dirty machine conditions; (e) environment, which included: uncertain weather and temperature, decreasing soil fertility. Fishbone analysis was used to determine the most dominant factors in the final product, namely pekoe with inferior standard. The factors that influenced the pekoe products with lower standard consisted of damaged and rough (old) shoots and unstable temperature during processing (withering and drying). From the results of the analysis, recommendations are offered for improvements that can be implemented by PT Candi Loka, namely improving its picking system to improve the quality of raw materials, providing appropriate temperatures at the processing stage (withering and drying) and making quality manuals based on performance.
Keywords:
- Green tea
- quality control
- fishbone analysis
How to Cite
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