Analysis Of Quality Control In Grilled Beef Tenderloin For Meal ABC Airline Using The Statistical Quality Control Method At PT. XYZ Indonesia Denpasar

Abstract

Aerofood ACS Indonesia Denpasar unit is one of the flight catering service providers that focuses on in-flight meals for various international airlines, including Eva Air. In the production process, there are often quality variations that do not meet requirements, such as undercooked or overcooked food, inconsistent color, inappropriate texture, and inaccurate meal weight. This study aims to analyze quality control in Grilled Beef Tenderloin production and identify the most dominant types of defects and their causative factors. This study uses the Statistical Quality Control (SQC) method with check sheet analysis tools, histogram, pareto diagrams, control charts, and cause-and-effect diagrams (fishbone diagrams). The research results showed that 17 of the 37 meal samples did not meet standards. The most dominant types of defects were texture defects (overcook/hard) at 52.9% and grammage defects (underweight) at 41.2%. Manpower and methods appeared to significantly influence product quality variation.