Professional Documents
Culture Documents
PENGAWASAN
MUTU MAKANAN
Permasalahan
Membanjirnya produk pangan impor
menjadi bukti bahwa fenomena pasar
bebas telah mulai berlangsung saat ini.
kemampuan untuk memberikan jaminan
kepada konsumen bahwa produk pangan
yang akan mereka konsumsi bermutu dan
aman, serta pada tingkat harga yang
terjangkau?
pemberian label,
a value of products
CONSUMER
SATISFACTION
Misalnya :
Identity of a food in relation to
a standard (e.g., standardized
food
Konsep mutu
(secara internasional)
Kramer dan Twigg (1983) menyatakan bahwa mutu
merupakan gabungan atribut produk yang dinilai
secara organoleptik (warna, tekstur, rasa dan bau).
Hal ini digunakan konsumen untuk memilih produk
secara total.
Gatchallan (1989) dalam Hubeis (1994) berpendapat
bahwa mutu dianggap sebagai derajat penerimaan
konsumen terhadap produk yang dikonsumsi
berulang (seragam atau konsisten dalam standar dan
spesifikasi), terutama sifat organoleptiknya.
Dimension of Quality
CONFORMANCE
DESIGN
DESIGN
Other
Stake Holders
Customers
Manufacturing
(Vosconcellos, 2004)
Performance
Durability
Features
Serviceability
Reliability
Aesthetic
Conformance
Perceive
quality
- customer satisfaction
Sensory requirements
Ethical requirements
Food quality
Food quality
Intrinsic
factors
Taste,
flavour,
texture
Shape,
appearance
Nutritional
value,
health
aspects
Shelf
life
Safety
Packaging
(microbial,
chemical)
Emotions
(tradition,
culture)
Regulations
Availability
Price,
brand
name
Convenience
(After)
sales
service
Food quality
Intrinsic
factors
Taste,
flavour,
texture
Shape,
appearance
Nutritional
value,
health
aspects
Shelf
life
Safety
Packaging
(microbial,
chemical)
Sensory requirements
These are very important since the brain will transform
sensation into perceptions.
Our sensory perceptions take place in a space that is
closely connected with other brain functions and
contents, such as memory, culture, values, emotions, etc.
Requirements concerning the production context
Indications concerning the origin or tradition of a product,
or the use of organic culture, have a strong impact on
consumers.
They can satisfy the consumers on the how, when,
and where the product was produced.
Ethical requirements
Include organic agriculture, the defence of the
environment, the defence of biodiversity against mass
production, the well-being of animals, etc.
Guarantee requirements
The certification and traceability procedure.
The requirements of the packaging system
Facilitate product recognition, marketing and use.
Also include aesthetic requirements concerning its
presentation, and consumer information conveyed by the
label.
Consumers tend to prefer products that are easier to
handle or use (convenience).
(Peri, 2005)
(2)