Risk analysis in the packaging process of fruit-flavored powder drinks
Ardaneswari Dyah Pitaloka Citraresmi* and Ynez Amara Vardesya

Universitas Brawijaya

Abstract

The high mobility of people causing instant products are increasingly favored, due to practical serving process. One of the most popular instant products is fruit-flavored powder drink, which is produced by Company X. To maintain the quality of its products, the company needs to pay attention, especially in the packaging process that serves to keep the product from contamination and simplify the distribution process. The purpose of this research are to get the potential risks that occur in the packaging process and design a mitigation strategy to reduce it. The research method uses the House of Risk (HOR) to prioritize the selected risk sources and then take the most effective actions in order to reduce the risks. The steps in the HOR method are risk identification and risk management. The results showed that in the packaging process at Company X there are 9 potential risk events with 17 risk agents. Based on the cumulative percentage of the Pareto diagram, which is included in 20% of the causes of risk, which causes 80% of risk events is the high product variation risk agents. The carried out strategy is the company does not change the production schedule suddenly.

Keywords: aggregat risk potential, house of risk, mitigation strategy, pareto chart

Topic: Food Processing and Packaging