Konsep pengendalian mutu

Oleh :
Fatchul Anam Nurlaili
UIN Sunan Kalijaga, Yogyakarta

Tujuan perkuliahan
Memberikan pemahaman yang jelas mengenai
konsep pengendalian mutu dan atribut mutu
untuk mendukung aplikasinya dalam industri
pangan

Pengendalian mutu
Dalam bahasa inggrisnya adalah Quality
Control
Pengendalian mutu merupakan serangkaian
upaya yang dilakukan untuk menjaga mutu
suatu produk sehingga bisa diterima dengan
baik oleh konsumen

Food
products
Spesifikasi

keinginan

Quality
control

Quality control may be defined as the

maintenance of quality at level or tolerances
acceptable to the buyer while minimizing cost for
the vendor

Apa itu mutu?

The composite of those characteristics that differentiate
individual units of a product (or service), and have
significance in the degree of acceptability of that unit
by the buyer
(Krammer and Twigg, 1966)

Dari pandangan di atas dapat diketahui bahwa quality (mutu)

adalah suatu kombinasi dari sifat-sifat produk yang sangat
penting dalam memenuhi keinginan pembeli

Beberapa definisi yang lain-1

The totality of features and characteristics of a
product or service that bears its ability to satisfy
stated or implied needs
(ISO 8402:1987)

Quality (mutu) bisa dipahami sebagai keseluruhan

karakter produk (barang dan jasa) yang menunjang
kemampuannya dalam memuaskan keinginan
konsumen

Beberapa definisi yang lain-2

A complex characteristic of foods that determines its

value and acceptability by consumers
(Twenty Second FAO Regional Conference For Europe,
Oporto 2000)

Quality (mutu) dipandang sebagai sifat kompleks yang

menentukan penilaian dan penerimaan konsumen

Beberapa definisi yang lain-2

This definition implies consumers satisfaction,

fulfilling their needs and expectations, in an
organization committed to continuous improvement
and effectiveness
ISO/CD2 9000:2000
Definisi tentang quality (mutu) mengarah pada :
kepuasan konsumen dan pemenuhan harapan konsumen

Unsur pokok mutu

Sifat produk
Kepuasan konsumen

Pengendalian mutu bertanggung jawab menjaga agar sifat

produk selalu bisa memberikan kepuasan konsumen

Keuntungan aplikasi QC
Perbaikan mutu produk/jasa
Ada perbaikan terus menerus
Perbaikan produktivitas
Beaya produksi turun & produktivitas
meningkat shg harga jual turun
Produktivitas meningkat, waktu produksi
berkurang shg lebih memuaskan konsumen

Studi kasus
Apa saja sifat produk ini
yang anda inginkan ?

QUALITY CHARACTERISTICS
VARIABLES
Characteristics that are
measurable and are expressed
on numerical scale
Ex. :
diameter, weight

ATTRIBUTES
Characteristics which can be
classified as conforming or
nonconforming to stipulated
specifications requirement
acceptable or not acceptable
go or not go to the next step
May be numerous or not
Ex. : colour, smell, diameter of
potato passing through a go/not
go gage

Atribut mutu (quality attribute)

Atribut mutu akan mudah dipahami sebagai
sifat produk yang menentukan kepuasan
konsumen
Ada dua jenis atribut mutu :
a. Atribut eksplisit/ intrinsik/ sensori
b. Atribut implisit/ ekstrinsik/ hidden

Atribut intrinsik mutu

Consumers use indicators to detect attributes that they
want to consume: colour, odour, and size, are used to
predict experience attributes, such as tenderness and
taste.

Consumers experience or perception are used to evaluate

quality attributes such as :
Sensorial Characteristics (visual, taste, feel, eating)
Convenience
Post-harvest shelf life

Atribut ekstrinsik mutu

Other quality attributes cannot be readily detected based on
consumers experience or perception, such as :
a.
b.
c.
d.
e.

Safety
Nutritional value
Production process
Environmental protection
Origin; etc.

These quality attributes can be communicated to the

consumer only through Extrinsic Indicators
such as : brands, labels or certifications.

EXPLICITS
Satisfaction :
Right to choose- (taste, odour, appearance, touch, etc).
Service :
Convenience, facilities (easy peeling), etc.
IMPLICITS
Health, nutrition value
Safety :
Food will not cause harm to the consumer when it is prepared
and/or eaten according to its intended use.
Consumer information :
Labelling information

FOOD QUALITY CHARACTERISTICS

SENSORY
HIDDEN
Sight Appearance
Nutritive value
Color
Harmless adulterants
Gloss
Toxicity
Viscosity
Size and shape
Defect
Touch-Kinesthetic (texture)
Hand or finger feel
Mouth feel
Smell and Taste Flavour
Odor
Taste

OTHER CHARACTERISTICS, such as

Time oriented characteristics : warranty,
reliability, maintainability
Ethical characteristics : honesty, courtesy,
friendliness
Others : cost, convenience, packaging

Nonconformity and Nonconforming Unit

Nonconformity is a quality
characteristics that does not
meet its stipulated specifications
requirement

Defect
Is associated with quality
characteristic that does not meet
a certain standard

A nonconforming unit is one that

has one or more nonconformities
such that the unit is unable to
meet the intended standard and
is unable to function as required

A departure of a quality
characteristic from its intended
level or state that occurs with a
severity sufficient to cause an
associated product or service not
to satisfy normal or reasonably
foreseeable usage requirements

Studi kasus :
Air Minum Dalam Kemasan

Kualitas AMDK menurut produsen

Sensoris
Harga
Masa simpan
Potensi pasar
Sustainability
Kemudahan proses

Kualitas AMDK menurut buyer

Sensoris
Keuntungan
Kepercayaan
Potensi pasar
Nilai tambah

Kualitas AMDK menurut consumer

Sensoris
Keamanan dan kesehatan
Harga
Ramah lingkungan
Availability
Kemudahan konsumsi
Bonus
Ethical value

Quality is determined by the relative values of

several characteristics, which when considered
together, will determine the acceptability of the
product to the buyer and ultimately to the
consumer

Atribut intrinsik AMDK

a. Sensoris :
Warna
Aroma
Rasa
a. Kondisi kemasan
Penyok
Segel
Label

Atribut ekstrinsik AMDK

a. Mikrobiologi :
E.Coli
Salmonella
Pseudomonas aeruginisa
b. Kandungan logam :
Tembaga
Timbal
raksa
c. pH

Atribut ekstrinsik AMDK

d.
e.
f.
g.
h.
i.
j.

Proses produksi
Asal bahan
Kesejahteraan pekerja
Kelestarian lingkungan
Brand
Sertifikat
Penghargaan produk

TUGAS KELOMPOK

Pilih produk pangan yang dikenal dan sederhana prosesnya

Deskripsi produk meliputi : identitas, cara mengkonsumsi,
dan cara penyimpanan
Sifat produk
Faktor penentu mutu produk (intrinsik,
eksplisit)
Dikumpulkan minggu depan