PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Green tea is a tea product that is processed without an enzymatic oxidation process, so the leaves still look green when brewed. To obtain a consistent quality green tea which suit to the quality standards demanded by the market, a correct process is needed in accordance with processing principles and consistent in quality control. This study aims to analyze the level of consistency and causes of variations in the quality of green tea obtained at PT. Mitra Kerinci. This study uses the variable control chart method, namely the I-MR chart to see the consistency of green tea quality and FMEA to analyze the causes of the variation in green tea quality from the entire production process. The results showed that the brewing quality and water content of green tea at PT. Mitra kerinci in October, November and December 2021 are considered consistent. This is evidenced by the fact that there are no data points that are outside the control limits (in-statistical control). The value of the water content has met the company's specifications while the steeping quality parameters have not met the company's quality specification standards. There are 5 critical conditions that are the main priority to be followed-up regarding the green tea processing at PT. Mitra Kerinci. The temperature and rotational speed of the rotary panner in the withering process is not stable, therefore some suggestions were given mainly to increase the production control process and use wood fuel according to standards.
Keywords:
Green tea, quality control, control chart, I-MR chart, and FMEA
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
20-27
Volume:
2
Issue:
1
Publication date:
17 October 2022