Manajemen Risiko Bahan Baku Pada Usaha Ciken Untuk Menjaga Kualitas Produk

Abstract

Abstract

This study discusses raw material risk management in chicken businesses to maintain product quality. Common risks include decreased chicken freshness, delivery delays, cross-contamination, limited storage facilities, and inaccurate seasoning measurements during the production process. The study used a descriptive qualitative approach through observation and interviews with business operators. The results show that the most dominant risk stems from the freshness of the chicken upon arrival, as this directly affects the taste, texture, aroma, and safety of the product. Mitigation efforts are carried out through quality checks on raw materials upon arrival, improvements to storage facilities, the implementation of hygiene procedures, standardization of seasoning measurements, improved communication with suppliers, and the provision of backup stocks to anticipate delays. Based on these findings, raw material risk management has proven to play an important role in maintaining the consistency of chicken product quality and increasing customer trust.

Keywords : risk management, raw materials, product quality, chicken business

Abstrak

Penelitian ini membahas pengelolaan risiko bahan baku pada usaha ciken untuk menjaga kualitas produk. Risiko yang sering muncul meliputi penurunan kesegaran ayam, keterlambatan pengiriman, kontaminasi silang, keterbatasan fasilitas penyimpanan, serta ketidaktepatan takaran bumbu saat proses produksi. Penelitian menggunakan pendekatan kualitatif deskriptif melalui observasi dan wawancara dengan pelaku usaha. Hasil penelitian menunjukkan bahwa risiko paling dominan berasal dari kesegaran ayam saat diterima, karena hal ini berpengaruh langsung terhadap rasa, tekstur, aroma, serta keamanan produk. Upaya mitigasi dilakukan melalui pemeriksaan kualitas bahan baku sejak diterima, perbaikan fasilitas penyimpanan, penerapan prosedur kebersihan, standarisasi takaran bumbu, peningkatan komunikasi dengan pemasok, serta penyediaan stok cadangan untuk mengantisipasi keterlambatan. Berdasarkan temuan tersebut, manajemen risiko bahan baku terbukti berperan penting dalam menjaga konsistensi kualitas produk ciken dan meningkatkan kepercayaan pelanggan.

Kata Kunci : Manajemen risiko, bahan baku, kualitas produk, usaha ciken