Perancangan Standard Operating Procedure (Sop) Proses Produksi Pindang Pada Home Industri Pak Wiwin Kecamatan Jenggawah Kabupaten Jember
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Institusion
Politeknik Negeri Jember
Author
Rozi, Firda Fachrur
Subject
576 - Manajemen Industri
Datestamp
2021-10-06 04:22:30
Abstract :
This study aims to design the right SOP for the Pindang production process to be applied to the production department at Pak Wiwin's Home Industry and will be a reference or guideline for production employees in carrying out the production process. This type of research is a qualitative descriptive study where the aim is to describe, record and analyze and interpret based on actual facts. This study uses the Expert System method. The sampling technique in this research is using purposive sampling technique. The research instrument is in the form of a questionnaire where the questionnaire used for interviews with respondents is open. Collecting data using observation, interview and documentation techniques. Pemindangan is one way to preserve fish with the aim of preserving the caught fish that are easy to reduce the quality of their freshness. The processing business is widespread throughout Indonesia and the pindang product ranks second after salted fish products among traditional processed products. This research produces suggestions for improvement in the format of narratives and flow charts that serve as guidelines for employees. From these improvements, it was found that the design of the SOP for Pemindangn was the preparation and procurement of raw materials, washing, arrangement of fish in bowls, perentengan for fish, salting fish, boiling fish, storage, and distribution Kata kunci : Pemindangan, SOP Design , Expert System.
This study aims to design the right SOP for the Pindang production process to be applied to the production department at Pak Wiwin's Home Industry and will be a reference or guideline for production employees in carrying out the production process. This type of research is a qualitative descriptive study where the aim is to describe, record and analyze and interpret based on actual facts. This study uses the Expert System method. The sampling technique in this research is using purposive sampling technique. The research instrument is in the form of a questionnaire where the questionnaire used for interviews with respondents is open. Collecting data using observation, interview and documentation techniques. Pemindangan is one way to preserve fish with the aim of preserving the caught fish that are easy to reduce the quality of their freshness. The processing business is widespread throughout Indonesia and the pindang product ranks second after salted fish products among traditional processed products. This research produces suggestions for improvement in the format of narratives and flow charts that serve as guidelines for employees. From these improvements, it was found that the design of the SOP for Pemindangn was the preparation and procurement of raw materials, washing, arrangement of fish in bowls, perentengan for fish, salting fish, boiling fish, storage, and distribution Kata kunci : Pemindangan, SOP Design , Expert System.
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