Analysis of Fried Onion Production Risk Management Strategies at CV Monita Food Kuningan Regency

Abstract

The management of production risks becomes crucial in running a business, especially for processed products with limited shelf life. This research aims to analyze the production risks of fried onions, analyze factors influencing the production risks of fried onions, and formulate production risk management strategies for fried onions at CV Monita Food. The methods employed in this study include Failure Mode and Effect Analysis (FMEA) to determine the ranking of production risks for fried onions and Analytical Hierarchy Process (AHP) to establish priority alternative strategies based on risk mitigation criteria and production risk management for fried onions at CV Monita Food.The results of the production risk analysis identify risks related to the quality of raw materials, the production process of fried onions, and the final product risk. Factors influencing these risks include human factors, temperature, bacteria, and weather conditions. The risk indicators with the highest
ranking are flour quality for the raw material quality variable, packaging process for the fried onion production process variable, and packaging damage for the final product variable.The production risk management
strategies, evaluated through AHP weighting, yield three priority strategies from three different criteria. These strategies include scheduling production to avoid prolonged raw material storage, repeated sorting of red onions and fried onions according to SOP, and periodic machine maintenance every two months.