Authors :
Fadly Amri; Sugiyono Madelan
Volume/Issue :
Volume 8 - 2023, Issue 3 - March
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://bit.ly/3LKrxEc
DOI :
https://doi.org/10.5281/zenodo.7767653
Abstract :
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.
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.
