ANALISIS PENGENDALIAN MUTU PRODUKSI TEH HITAM ORTODOKS DI PT. PERKEBUNAN NUSANTARA VIII UNIT RANCABALI KABUPATEN BANDUNG

Abstract

This study aims to evaluate the production process, quality control, control limits, and factors that affect quality degradation and suggest corrective action. The data analysis is using descriptive qualitative; control chart p-chart, 16x"> -chart dan R-chart; cause and effect diagrams; and formulation of corrective action. The production process involves receiving raw materials, withering, grinding, enzymatic oxidation, drying, sorting, packing, storage and transportation. This research focused on the process of receiving raw materials, withering, enzymatic oxidation, and drying. The quality control of orthodox black tea done by the company includes analyzing shoots suitable for processing, measuring wilt MCs, recording the duration of fermentation, and measuring dry MCs. The results of the p-chart analysis of shoots fit for processing were within the control limits. The 16x"> -chart and R-chart analysis results on the wilt MC are outside the control limits. 16x"> -chart of fermentation time results are outside the control limits, and the R-chart is within the control limits. The dry MC 16x">  -chart analysis results are within the control limits, and the R-chart is outside the control limits. The result of out-of-limits control charts is analyzed using a fishbone diagram, with human factors, raw materials, machines, and the environment. Proposed actions to improve human factors: establishing performance-based quality manuals, absentee employees training; raw material factors: increasing the picking foreman supervision, implementation of sorting on the field, application of post-harvest procedures; machine factors: routine and optimal maintenance, planning from the highest to the lowest risk; environmental factors: manipulating weather and temperature (withering) and optimizing production processes (withering and drying).