Production Process and Management Quality Control Sajiku MSS (Menu Specific Seasoning) at PT. Ajinomoto Indonesia Mojokerto Factory

PT Ajinomoto Indonesia Mojokerto Factory is a company that produces a wide range of seasoning dishes including MSG (Monosodium glutamate), Masako, Sajiku, and Mayumi. Some of these products in this article will be discussed in the section sajiku MSS. Sajiku consists of 2 types of products namely STB (sajiku seasoning flour) and MSS (sajikuspecific menu seasoning) which in both types have different flavors and packaging sizes. The process of making sajiku MSS starts with material acceptance, treatment, sieving, weighing, material crushing, material mixing, product packaging, metal detection, and product packing. From these stages in each process, control management is carried out which includes cleaning production equipment, cleaning rooms, cleaning pallets, separating abnormal materials, repairing machines, separating contaminated bulk, and blocking contaminated materials or products. In addition, there is Quality Control in the production process of sajiku MSS including NaCl content analysis, pH content analysis, seal strength test, and bubble test. In a series of Quality Control aims to ensure that before the product is distributed the product already meets the quality standards that have been determined. Highlights: Seasoning Production: PT Ajinomoto Indonesia Mojokerto Factory makes various seasonings, including Sajiku MSS. Sajiku MSS Process: Steps include material acceptance, treatment, mixing, packaging, and rigorous quality control. Quality Control Measures: NaCl, pH analysis, seal strength, and bubble tests ensure product quality before distribution. Keywords: Sajiku, Instant Seasoning, Quality Control