STRATEGI PENGENDALIAN KUALITAS PADA PROSES PENANGANAN RAJUNGAN MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCESS
Anita Wulandari and
Veronika Nugraheni Sri Lestari
No zq2hd, OSF Preprints from Center for Open Science
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.
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