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Strategi Pengendalian Kualitas Pada Proses Penanganan Rajungan Menggunakan Metode Analytical Hierarchy Process

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  • Ali, Mahrus
  • Wulandari, Anita
  • Lestari, Veronika Nugraheni Sri

Abstract

Including one small crab fishery are generally perishable food (easily broken/ rotten), of course, after stripping the small crab is most likely present in the less well handling so the quality is less good. That requires proper quality control strategy to apply is by AHP (Analytical Hierarchy Process). As the respondents selected three people making decisions in the company of PT. Tonga Tiur Putra. From the results of analysis that the factors that affect the quality of small crab meat found in transportation, and appropriate alternative for small crab meat quality control by means of procurement and human resource training.

Suggested Citation

  • Ali, Mahrus & Wulandari, Anita & Lestari, Veronika Nugraheni Sri, 2018. "Strategi Pengendalian Kualitas Pada Proses Penanganan Rajungan Menggunakan Metode Analytical Hierarchy Process," OSF Preprints zq2hd, Center for Open Science.
    • Handle: RePEc:osf:osfxxx:zq2hd
    DOI: 10.31219/osf.io/zq2hd
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