Quality Control of the Production Process of "Masako Ayam" Flavoring Product at PT Ajinomoto Indonesia – Mojokerto Factory
Pengendalian Mutu Proses Produksi Produk Penyedap Rasa “Masako Ayam” di PT Ajinomoto Indonesia – Mojokerto Factory
DOI:
https://doi.org/10.21070/0ewcna84Keywords:
Flavor Enhancer, Granulation, Quality Control, Critical Control PointAbstract
Flavor enhancers are food additives that are beneficial for strengthening the taste or aroma present in food ingredients. The processing of the flavor enhancer "Masako Ayam" goes through three stages. The first stage is the production of Chicken Extract Meat Powder (CEMP), the second stage is the production of chicken masako (bulk masako), and the final stage is packaging (masako packing). The process of making chicken masako uses the granulation method, which is the process of transforming material particles into larger and stronger granules, with more uniform flow and solid properties. Quality control is a series of activities and procedures implemented to ensure that products meet certain established quality standards. The implementation of quality control at FP-1 Masako is carried out by the internal Quality Control and Quality Assurance Department through chemical and sensory analysis. The CCP (Critical Control Point) quality control for masako products is at the temperature control stage during drying to reduce moisture content and maintain product quality.
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