Risk Mitigation Strategies Affecting the Quality of Roast Coffee Beans in Malang City Using FMEA and AHP Methods Mohammad Zakiy Fiddin*, Imam Santoso and Dodyk Pranowo
Departement of Agroindustrial Technology, Faculty of Agriculture Technology, Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia
*mohzakiyfiddin[at]student.ub.ac.id
Abstract
The proliferation of coffee shops increased rivalry among cafe owners. As a result, every cafe is urged to ensure the quality of their coffee goods by incorporating risk management into the roasting process. Risk-management strategies include risk identification, management, and control. As a result, it is necessary to conduct research on the various hazards that could degrade the coffee roasting quality in Malang City, as well as the prioritized risk mitigation techniques. Priority risk mitigation measure was selected in this study by utilizing the Failure Mode Effect Analysis (FMEA) technique and the Analytical Hierarchy Process (AHP). The risk of failure setting the roasting temperature (R7) has the highest RPN score, with a value of 5,67, according to the analysis results of the 14 risk variables. It was determined that the aforementioned variable carried a moderately high risk. The variable implementing sortation in the pre-production process (D2) is recognized to be the priority approach among the ten risk mitigation techniques that were examined.
Keywords: coffee, AHP, FMEA
Topic: Agro-industrial production system management and regulation
