Proceedings of the Third International Conference Administration Science, ICAS 2021, September 15 2021, Bandung, Indonesia

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

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  • @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
Dian Arisanti1,*, Soedarmanto Soedarmanto1, Juli Prastyorini1, Yongky Siregar1
  • 1: Faculty of Administration and Management Barunawati, Surabaya Indonesia
*Contact email: dian.arisanti@stiamak.ac.id

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.