TA DIGITAL
Prosedur pengwasan kualitas ekspor produk kopi robusta pada PT Perkebunan Nusantara IX (Persero) Semarang
The purpose of this final project were to find out the purpose, function, and quality control benefits, to know the quality standards, quality control procedures, and to find out factors that lead to defective products for export at PT Perkebunan Nusantara IX (Persero) Semarang. This final project uses descriptive method. The collection of primary and secondary data was obtained by interviews and literature study.
The data shows that quality standards used for the export of coffee at PT Perkebunan Nusantara IX (Persero) Semarang was SNI (Standar Nasional Indonesia) 01-2907-2008. The quality control procedures of Robusta Coffee product consist of primary processing of coffee and coffee beans testing. The primary processing of coffee has the following steps: proper harvest ripe, healthy fruit sorting, dry and wet processing, skin fruit peeling, coffee bean washing, mechanical drying, dry coffee bean HS peeling, dry coffee beans sorting, packaging and storage. Implementation of coffee beans testing process begins with coffee sampling, determination of insect life, the determination of foul-smelling beans and molds, the determination of water content of coffee, determination of beans passes a sieve, and the determination of defects and impurities content of coffee beans testing. The factors affecting the coffee to be defective were the presence of insects, coffee beans processing less than maximum standards, too long storage of coffee bean with a high water content, and presence of impurities. It can be concluded that the function of quality control was to determine the action taken to reduce the rate of defective products to produce a quality product.
Tidak tersedia versi lain
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah