ANALYSIS OF QUALITY CONTROL OF MYSARI NUTMEG PRODUCTS USING CHECK SHEET AND FISHBONE DIAGRAM

Abstract

Quality control is a crucial aspect in maintaining the quality of processed food products, including nutmeg. In the production process at Mysari Buah Pala, the Check Sheet method is used to record the number and type of defects, the Pareto Diagram is utilized to identify the dominant cause of product defects, and the Fishbone Diagram is used to trace the root cause of the defects. The data showed that leaf curl due to pest attack and black spot due to fungal infection were the main sources of defects. Through the combination of these three tools, the quality control process became more systematic and targeted, so that improvements could be focused on the main causal factors. The results of this analysis support the improvement of production efficiency and maintain product quality to remain competitive in the market.