Strategi Peningkatan Konsistensi Rasa Minuman Kopi Menggunakan Fishbone Diagram dan Analytical Hierarchy Process (AHP) : Studi Kasus Kedai Kopi Ageng
Strategy for Improving Coffee Flavour Consistency Using Fishbone Diagram and Analytical Hierarchy Process : A Case Study of Kedai Kopi Ageng
DOI:
https://doi.org/10.25047/jofe.v5i3.6965Keywords:
Analytical Hierarchy Process, Fishbone Diagram, Konsistensi Rasa, Minuman KopiAbstract
Penelitian ini bertujuan untuk mengidentifikasi faktor penyebab inkonsistensi rasa serta menentukan prioritas strategi peningkatan mutu produk pada Kedai Kopi Ageng. Penelitian dilakukan menggunakan metode Fishbone Diagram untuk mengidentifikasi akar penyebab masalah dan Analytical Hierarchy Process (AHP) untuk menentukan prioritas strategi. Hasil penelitian menunjukkan bahwa inkonsistensi rasa dipengaruhi oleh empat faktor yaitu material, method, man dan machine. Selanjutnya, perhitungan AHP menunjukkan bahwa faktor material memiliki bobot prioritas tertinggi sebesar 0.667, diikuti oleh method sebesar 0.128, man sebesar 0.108, dan machine 0.097. Pada tingkat alternatif strategi, kerjasama strategis dengan supplier kopi menjadi prioritas utama dengan bobot sebesar 0.252, diikuti oleh perbaikan kontrak kerjasama supplier, implementasi SOP penyajian kopi, pembaruan SOP secara berkala, peningkatan kompetensi tenaga kerja, serta pendampingan dan evaluasi kinerja tenaga kerja. Hasil ini menunjukkan bahwa pengendalian kualitas bahan baku melalui penguatan kerjasama dan kontrak dengan supplier merupakan strategi utama dalam menjaga konsistensi rasa minuman kopi pada Kedai Kopi Ageng.
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