Implementation of Food Safety Traceability Systems in The Product Supply Chain at PT. XYZUsing Quality Function Deployment (QFD)

PT. XYZ is a food manufacturing company with shrimp crackers as its main product. This research aims to analyze and make improvements to the food safety traceability system that has been applied previously and to develop products of PT. XYZ using Quality Function Deployment Method (QFD). This research uses paper-based traceability and Quality Function Deployment Method (QFD).After analyzing the food safety traceability system and analyzing consumer needs using the QFD method, the results of the analysis show that the food safety traceability system is improved by integrating coding along the supply chain and improving documentation. Improvements using QFD method is based on three main priorities, those are maintaining consistency in the aspect of packaging according to prevailing standards, packaging product that is informative, as well as maintaining and improving the aspects of color, taste, and smell of the product. Kata kunci: Supply chain, Traceability, Food safety, QFD.


INTRODUCTION
PT. XYZ is a food manufacturing companythat produces crackers with flavor variantsserves international markets. PT. XYZ is improving the overall food safety traceability systembut it's still constrained in the production process, especially after the slicing process. The one of impact before the improvement of traceability system is the lack of integrated supply chain that making it more difficult to detect the risks. This research using traceability method that combined with Quality Function Deploymentmethod(QFD).This method was chosen because it is based on the needs and desires of consumers so that it helps in the process of designing strategies in realizing products that are suitable for the needs of consumers.
In this research, we will explain how the implementation of the food safety traceability system is implemented and efforts in product planning and development at PT. XYZ. The goal of this research is to know the implementation of the food safety system, knowing the parties involved and their role in the food safety traceability system at PT. XYZ,make recommendations on the implementation of the food safety system, and know the priority of technical responses that consumers expect to be realized as an effort to develop products.
Supply Chain Management is an alternative strategy and provides solutions to achieve competitive advantage through improving customer service and customer satisfaction in an uncertain environment. This alternative strategy is a mechanism that regulates starting from business processes, increasing productivity, and minimizing the company's operational costs (Anatan, 2008).
Food safety is the main and very important requirement of all existing food quality parameters. Consumers now realize that food safety in a product cannot be guaranteed only by the product test results in the laboratory. Consumers believe that good products are made of good quality raw materials, good handling, processed and distributed according to standard, so that it will produce a good final product.
The traceability method is structured for the elaboration process and information flow at each step in the food supply chain. This system requires the identification of all physical entities, the origin of the product, to the location where it is processed, packaged and stored. The European Commission defines the traceability method as the ability to track or trace raw food, feed, foodproducing animals, or substances that will become a mixture or to be mixed into food or feed, through all stages of production, processing and delivery (Tang, 2015). Guaranteeing the quality of food products, traceability methods combined with the Quality Function Development method (QFD) can help to improve the quality of food safety as well as product development, because the QFD method helps translate consumer desires into technical responses that need to be prioritized (Andayani, 2015).

II. RESEARCH METHODOLOGY
Data collection techniques in this study used the method of field studies, interviews, literature studies and questionnaires. While the stages of data processing in this research are traceability in each supply chain flow from receiption of raw materials to the distribution process using paper-based traceability and document records, as well as compiling House of Quality (HOQ) to determine the priority of customer needs and the preparation of appropriate technical responses.

III. RESULT AND DISCUSSION
In the supply chain at PT. XYZ has traceability codes, namely the process flow code, machines, work groups, raw materials, suppliers, cracker sizes, product lotS and attributes of voice of customer data collection (see table 1). The steps to improve implementation of the food safety traceability system at PT. XYZ is implemented after the slicing process (see figure 1).  The following is an explanation of the diagram above: 1. After slicing, the crackers are placed in a basket that matches the machine number (if the machine is 10 then put in basket 10). 2. Damage to slicing machines at PT. XYZ is still quite frequent but the lack of a number of machine operators causes two machines to be operated by one person or one machine operated by two people.Substitution of operators is attempted to always follow the procedures compiled by the QA / QC department. 3. After the crackers are placed in a basket, then the crackers are dried on a pallet that matches the basket code. 4. Dried crackers on the pallet are arranged into trolleys that have production line codes. 5. When drying crackers using a dryer machine, a system of grouping machines is applied (see table  2) Table 2. Grouping machines Production lines Dryer machines 1-2 1 3-4 2 5-6 3 7-8 4 9-10 5 6. When sorting using a metal detector, a sequence is taken from the results of drying crackers 1 to 10 alternately. 7. Finished products are stacked or grouped according to shipping / export destinations 8. Packing and labeling of lot codes is done after sorting is complete.
9. In each process flow, it is recommended that there be a supervisor to carry out supervision as well as record information, so that the system search can be tracked properly. 10. Documentation to find errors that might occur during the traceability system.
b. Calculate customer satisfaction performance perceived and expected from each customer needs: c. Calculate the difference (gap) between customer satisfaction performance perceived and expected. d. Calculate the goals for each customer needs, using the following formula: = ∑ ∑ e. Calculate the Improvement Ratio for each customer needs, using the following formula: the sales point value for each customer needs: -1 = no selling point -1.2 = medium selling point -1,5 = strong selling point g. Calculates the raw weight for each customer needs using the following formula: RW= (ITC) x (IR) x (SP) (6) h. Calculates raw weight normalized, using the following formula: NRW= (7) i. Calculate contribution and Normalized contribution from each cutomer needs , using the following formula: This food safety is applied along the supply chain from delivery of raw materials to finished product delivery. Implementation of food safety system at PT. XYZ is supported by laboratory tests and the tracebility system. 2. The following parties related to traceability system at PT. XYZ: a. Supplier: carry out the task of fulfilling the order of product raw materials (shrimp crackers) and providing information to PT. Candi Jaya Amerta such as supplier identity, type and quality of raw materials, etc. b. PT. XYZ: in manufacturers both parts of warehouses, QA/QC, production, packaging, until distribution plays a role in storing and controlling information, databases and coding in each process flow and product. c. Expeditor: as a third party distributing from PT. XYZ to consumers,