| NIM | A1M010005 |
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| Namamhs | GHINA AFIATUSH SHOBIYYA |
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| Judul Artikel | PENERAPAN DOKUMEN PROSEDUR MUTU INDUSTRI KECIL MENENGAH KUE KERING DI PURBALINGGA |
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| Abstrak (Bhs. Indonesia) | Industri Kecil Menengah (IKM) kue kering di Kabupaten Purbalingga merupakan salah satu industri penghasil kue kering yang cukup potensial di Jawa Tengah. IKM kue kering di Kabupaten Purbalingga merupakan salah satu IKM unggulan. Sebagai IKM unggulan, maka industri harus ditopang oleh penjaminan mutu yang baik, konsisten, dan berkelanjutan.Tujuan umum penelitian ini adalah menyusun Dokumen Prosedur Mutu kue kering di Kabupaten Purbalingga, adapun tujuan khusus penelitian ini untuk mengetahui tingkat penerimaan responden terhadap draft Dokumen Prosedur Mutu yang terdiri dari draft Dokumen Proses Manajemen, draft Dokumen Kontrol Proses & Sanitasi, dan draft Dokumen SOP. Penelitian ini diawali dengan menyusun draft Dokumen Prosedur Mutu kue kering berdasarkan pada SNI kue kering (01-2973-1992), HACCP, ISO 9001:2008, dan kondisi riil teknis IKM kue kering. Metode Focus Grup Discussion (FGD) dilaksanakan untuk memperoleh masukan dari responden kue kering, masukan tersebut akan menjadi acuan dalam pembuatan Dokumen Prosedur Mutu kue kering yang sesuai dengan kondisi riil dan harapan responden kue kering. Berdasarkan tingkat penerimaan responden terhadap Draft Prosedur Mutu, didapat rata-rata yang sama pada draft Dokumen Proses Manajemen, draft Dokumen Kontrol Proses dan Sanitasi, draft Dokumen SOP Quality Control & Quality Assurance, draft Dokumen SOP Logistik, serta draft Dokumen SOP Survei dan Pengendalian yaitu sebesar 100%. Draft Dokumen SOP Penyediaan Utilities dari semua elemen memiliki rata-rata sebesar 72,67%, sementara tingkat penerimaan responden terhadap draft Dokumen SOP Proses Produksi adalah 66,7%. |
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| Abtrak (Bhs. Inggris) | Small Scale Industry (IKM) of cookies in Purbalingga Regency is one of potential cookies producers in Central Java. IKM of cookies in Purbalingga Regency is one of trustworthy IKM. As trustworthy IKM, the industry should be supported by good, consistent and continuous quality assurance. The general goal of this research was to compile documents of cookies quality procedure in Purbalingga Regency. In addition, the specific goal of this research was to know respondents’ acceptance level towards draft of Quality Procedure Document which consisted of draft of Management Process Document, draft of Process and Sanitation Control Documents, and draft of POS (Procedure of Operational Standard). This research was initiated by compiling draft of quality procedure of cookies based on SNI serial number (01-2973-1992), HACCP, ISO 9001:2008, and technical real condition of cookies IKM. Focus Group Discussion (FGD) was carried out to obtain respondents’ suggestions. Those suggestions would be reference in compiling Quality Procedure Documents of cookies based on the real condition and respondent’s expectation. Based on the level of respondents’ acceptance towards draft of Quality Procedure Documents, the same average of draft of Management Process Document, draft of Process and Sanitation Control Documents, draft of POS (Procedure of Operational Standard) of Quality Control and Quality Assurance, draft of Logistic POS Document, and draft of Survey and Control POS Document was obtained at 100%. The average of draft of Utilities Supply POS Document of all elements was 72,67%. Meanwhile, level of respondents acceptance towards draft of Production Process POS Documents was 66,7%. |
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| Kata kunci | kue kering, Prosedur Mutu, Kabupaten Purbalingga |
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| Pembimbing 1 | Dr. Ir. H. Tri Yanto., M. T |
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| Pembimbing 2 | Ir. H. Sumirat Bronto Waluyo., M. S |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2014-05-02 12:56:39.636552 |
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