This study aims to improve the quality of honey products according to SNI 8664:2018 and the quality seen from the physical criteria (honey seeping, bottle bubbling, bottle bursting, crystallization, discoloration), and prepare for product certification. This research needs to be carried out to provide input and assist the companies in improving the quality of their products according to standards and fulfilling SNI quality requirements for honey product. The data used are 5 variant of honey products that produced. Samples were taken as many as 3 bottles of honey product measuring 200 ml from 2 type of honey were tested in the laboratory according to the quality requirements of SNI 8664:2018. The quality is seen from physical criteria by observing all honey that has been processed and becomes the final product. The analysis was carried out using histograms, pareto diagrams, fishbone diagrams, food safety hazard analysis and FMEA analysis. Problem fixes are carried out by applying literature studies and experiments to overcome the non-achievement of quality requirements according to SNI 8664:2018. To maintain process consistency by implementing management system standards. Then evaluate the success rate of implementing improvements and maintaining the consistency in achieving product quality. To overcome the problems that occur, it is necessary to pay attention to the water content, filtering, bottle filling and closing process, storage place and temperature, ensure cleanliness and hygiene, and handling product during distribution. From the result of the improvements, can be organized the company quality documentation consists of quality guidance, 9 procedures, 3 work instruction, 23 form, and 2 supporting documents. After repeated corrective action and testing, all parameters are meet quality requirements of SNI 8664:2018 and unconformity quality seen from physical criteria have been reduced 11.76%.

Keywords : FMEA, Food Safety, SNI 8664:2018, Quality, Standard.