HUDA, MEITRI NURUL (2018) INTEGRASI FMEA DAN HACCP DALAM MENGURANGI TINGKAT KEGAGALAN PRODUK SOSIS PADA PT KFI. S2 thesis, Universitas Mercu Buana Jakarta-Menteng.
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Abstract
Sausage is one of the most popular foods in Indonesia. One of the pioneering companies that produce sausage products is PT KFI. In the production process, there are potential failures that can affect the quality and quantity of the product. Therefore, we need a system that can reduce the potential failure in the sausage production process, through the application of Hazard Analysis Critical Control Point (HACCP) which is integrated with Failure Mode Effect Analysis (FMEA) method. Through this research, there are three stages of the production process that became the main focus, namely the stage of coarse grinding, fine grinding, as well as storage chiller / freezer. Through these three stages, the root of the problem in the aspects of machine, human, and method are obtained. Keywords: Sausage, HACCP, FMEA, Risk Priority Number
| Item Type: | Thesis (S2) |
|---|---|
| Call Number CD: | CDT-551-18-137 |
| NIM/NIDN Creators: | 55114120171 |
| Uncontrolled Keywords: | Sausage, HACCP, FMEA, Risk Priority Number |
| Subjects: | 600 Technology/Teknologi > 650 Management, Public Relations, Business and Auxiliary Service/Manajemen, Hubungan Masyarakat, Bisnis dan Ilmu yang Berkaitan > 658 General Management/Manajemen Umum |
| Divisions: | Pascasarjana > Magister Manajemen |
| Depositing User: | MYTHA ALVIANA SARI |
| Date Deposited: | 15 Mar 2022 07:16 |
| Last Modified: | 07 Jul 2022 06:31 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/58003 |
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