Research Article
The Product Quality of Crab Meat (Portunus Pelagicus) Reviewing From Quality Improvement Of Occuptional Health And Safety (OHS) And Food Safety Productivity In PT. Bumi Menara Internusa
@INPROCEEDINGS{10.4108/eai.15-9-2021.2315188, author={Dian Arisanti and Soedarmanto Soedarmanto and Juli Prastyorini and Yongky Siregar}, title={The Product Quality of Crab Meat (Portunus Pelagicus) Reviewing From Quality Improvement Of Occuptional Health And Safety (OHS) And Food Safety Productivity In PT. Bumi Menara Internusa}, proceedings={Proceedings of the Third International Conference Administration Science, ICAS 2021, September 15 2021, Bandung, Indonesia}, publisher={EAI}, proceedings_a={ICAS}, year={2022}, month={1}, keywords={quality of results quality improvement of ohs productivity of food safety}, doi={10.4108/eai.15-9-2021.2315188} }- Dian Arisanti
Soedarmanto Soedarmanto
Juli Prastyorini
Yongky Siregar
Year: 2022
The Product Quality of Crab Meat (Portunus Pelagicus) Reviewing From Quality Improvement Of Occuptional Health And Safety (OHS) And Food Safety Productivity In PT. Bumi Menara Internusa
ICAS
EAI
DOI: 10.4108/eai.15-9-2021.2315188
Abstract
Improving the quality of Occuptional Health and Safety (OHS) and food safety productivity greatly affects the quality of the production of a product. Where product quality greatly affects consumer interest in buying a product. This study aims to analyze the quality of crab meat in terms of improving the quality of OHS and food safety productivity at PT. Bumi Menara Internusa. This study uses quantitative methods and data analysis techniques with multiple linear regression, where the sample used is all staff and employees as many as 45 respondents. Based on the analysis results, it can be concluded that the OHS Quality Improvement variable has the most dominant significant relationship with a beta value of 0.443 on the Quality of Results. The Food Safety Productivity variable has a significant relationship to the Quality of Results. Improving the Quality of OHS and Productivity of Food Safety simultaneously affects the Quality of Results. Where if the OHS Quality Improvement and Food Safety Productivity are given the better it will improve the quality of the crab meat products.
