2022
DOI: 10.12928/jafost.v2i1.4775
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Quality Control of Dry Noodle Product Processing in Semarang Central Java

Abstract: Quality control is needed to produce quality products. Quality control is aimed at reducing defects in production results. In this study, we focus on the analysis of the types of defects, the number of defects, and the causes of defects in dry noodles, including the attributes of moisture content, shape, and packaging. The population in data collection was all dry noodle. The sampling method for the moisture content attribute was purposive sampling. Data collection methods by observation, interview, and litera… Show more

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