PACKAGING DEFECTS ANALYSIS IN CHEESE PRODUCTS AT PT MAZARAAT LOKANATURA INDONESIA
Keywords:
Aging cheese, Control chart, Fresh cheeseAbstract
PT Mazaraat Lokanatura Indonesia is a company operating in the milk fermentation industry, especially in the organic cheese sector. PT Mazaraat Lokantura Indonesia is better known as Mazaraat Artisan Cheese. This company produces freesh cheese and aged cheese products. This research aims to analyze packaging defects, the number of product packaging defects and factors that influence packaging defects in PT Mazaraat Lokanatura Indonesia cheese. Data collection methods use observation and interview methods. The packaging defects found in this company were sloppy packaging and leaking packaging. Packaging is an important thing in a product because packaging can affect shelf life, the quality of the product contained in the packaging and can increase a company's expenses if there are a large number of packaging defects. One method used in quality control can be a method called Statistical Process Control (SPC). The seven tools method used is control charts and histograms. Control charts consist of Upper Control Limit (UCL), Central Line (CL), and Lower Control Limit (LCL). The results obtained after carrying out analysis using the P-Chart control chart on fresh cheese and aging cheese were less controllable because there were three exit points from the UCL limit which made the process less controllable. Based on the results of the Pareto fresh cheese diagram, the highest cumulative value is in leaky packaging. The results of the Pareto diagram for aging cheese have the highest percentage in leaky packaging. The causes of packaging damage are human factors, product factors, method factors and environmental factors.
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