Analisis Kinerja Mutu Teh Hitam di PTPN IV Kebun Bah Butong
Sitepu, Febri Putra
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The competition in the sector of the primary industry bases on black tea was appointed with the criteria of consumers toward increasingly complex products. Therefore, the quality of black tea need to be improve. This research was aimed at evaluating the attainment of the black tea quality (moisture content, taste and appearance) during January of 2009 to 2011 period as well as to analyse the cause factors of the low level of quality of black tea at tea factory using control chart and cause-effect diagram. Results of the research showed that the quality of black tea during January of 2009 to January 2011 period did not indicate a fairly good achievement. This matter was caused by the influence of raw material, processing procedure, machinery condition and environment during black tea processing at the factory.