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• W2942247184 abstract "This study aimed to identify and analyze product attributes that affect the quality management of the beef production process in PT. Elders Indonesia, as well as to evaluate the quality management system and food safety management system, and formulate alternative improvement strategies on product attributes that are in line with consumer desires and expectations. The research method used brainstorming to identify product attributes, QFD analysis to determine the specifications of consumer needs and desires, self-assessment for the assessment of the application of SMM and SMKP, HACCP for identification of hazards in the production process, and AHP for the formulation of alternative priority improvement strategies. The results of the study showed that there were 15 attributes that the consumers considered when buying beef in PT. Elders Indonesia. Meanwhile the elements of ISO 9001: 2008 quality management in the production and HACCP food safety management system as a whole have been fulfilled and have been applied well. Based on the identification of critical control points at the process stage, there are 4 critical control points that must be considered by PT. Elders Indonesia. AHP analysis results showed that fat thickness (0.457) is the main improvement priority that must be conducted by the company.Keywords: quality management, product attributes, beef, slaughterhousesAbstrak: Penelitian ini bertujuan mengidentifikasi dan menganalisis atribut-atribut produk yang berpengaruh pada manajemen mutu proses produksi daging sapi di RPH PT. Elders Indonesia, serta mengevaluasi sistem manajemen mutu dan sistem manajemen keamanan pangan, merumuskan alternatif strategi perbaikan pada atribut produk yang sesuai dengan keinginan dan harapan konsumen. Metode penelitian menggunakan brainstorming untuk identifikasi atribut produk, analisis QFD untuk menetapkan spesifikasi kebutuhan dan keinginan konsumen, self Assessment untuk penilaian penerapan SMM dan SMKP, HACCP untuk identifikasi bahaya pada proses produksi, AHP untuk perumusan alternatif strategi prioritas perbaikan. Hasil penelitian menunjukan bahwa yang menjadi pertimbangan konsumen dalam membeli daging sapi PT. Elders Indonesia sebanyak 15 atribut. Sementara itu unsur-unsur manajemen mutu ISO 9001:2008 pada bagian produksi dan sistem manajemen keamanan pangan HACCP secara keseluruhan telah dipenuhi dan telah diaplikasikan dengan baik. Berdasarkan identifikasi titik kendali kritis pada tahapan proses diperoleh empat titik kendali kritis yang harus diperhatikan oleh PT. Elders Indonesia. Hasil analisis AHP menunjukan bahwa ketebelan lemak (0,457) merupakan prioritas perbaikan utama yang harus dilakukan perusahaan.Kata kunci: atribut produk, manajemen mutu, daging sapi, rumah pemotongan hewan" @default.
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• W2942247184 date "2019-01-24" @default.
• W2942247184 modified "2023-09-25" @default.
• W2942247184 title "Analisis Atribut Produk Pada Manajemen Mutu Proses Produksi Daging Sapi di RPH PT. Elders Indonesia, Bogor" @default.
• W2942247184 doi "https://doi.org/10.17358/jabm.5.1.84" @default.
• W2942247184 hasPublicationYear "2019" @default.
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