a) Obtain better quality and uniform (both raw materials and the final product)<\/span> Quality standard material sorting and grading results<\/strong><\/span> Quality can also be considered as a satisfaction (needs and price) obtained consumers of the integrity of the products manufacturers.<\/span> Based on the ISO \/ DIS 8402-1992, quality is defined as the overall characteristics of a form if it is a product, activity, process, organization or person, which demonstrated its ability to meet the needs that have been determined (Fardiaz, 1997).<\/span><\/p>\n Kramer and Twigg (1983) has classified the quality characteristics of foodstuffs into two groups, namely: (1) physical characteristic or characteristics appear, including the appearance of the colors, size, shape and physical disabilities;<\/span> kinestikayaitu texture, viscosity and consistency;<\/span> flavor is a combination of smell and sensation of tasting, and (2) the hidden characteristics, namely the nutritional value and microbiological safety.<\/span><\/p>\n The quality of agricultural produce may be unchanged or decline.<\/span> Quality control is an attempt to make the material agricultural and olahnya remain at a certain level and within the limits of tolerance that still be acceptable to consumers.<\/span> To be able to control the quality of the good we need to understand the concept of quality and the factors that influence it.<\/span> Factors affecting the quality of the product can be both sensory and hidden properties.<\/span><\/p>\n Sensorial attributes are all characteristics that can be assessed by the senses.<\/span> Assessment by the senses of sight, for example: shape, size, color, luster.<\/span> Assessment by the sense of touch, for example texture;<\/span> with the sense of smell, for example odor, scent.<\/span> While the taster senses, for example taste.<\/span><\/p>\n Hidden properties are properties that the assessment carried out using equipment \/ instruments as well as certain materials, such as chemical composition, niali nutrition and toxicity.<\/span> Other factors were also considered by consumers is related thresholds are exceeded, hygiene (aesthetics), based on religion \/ belief (kosher) and ethics.<\/span><\/p>\n Factors Quality<\/strong><\/span> Judging from the way the measurement, quality factors can be classified into two groups, namely:<\/span> a) Obtain better quality and uniform (both raw materials and the final product) b) Provide the standardization and improvement of processing methods c) Offering some quality to consumers at a price that fits kualitasa or give a higher price Untik higher quality. d) Separating the fishery according to the type, size and degree of freshness. …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1820],"tags":[770,768,767,765,769,766],"class_list":["post-545","post","type-post","status-publish","format-standard","hentry","category-english","tag-card-sorting-objectives","tag-kindergarten-sorting-objectives","tag-objectives-of-sorting-and-classifying","tag-objectives-sorting","tag-preschool-sorting-objectives","tag-sorting-objectives"],"_links":{"self":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/comments?post=545"}],"version-history":[{"count":1,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/545\/revisions"}],"predecessor-version":[{"id":3171,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/545\/revisions\/3171"}],"wp:attachment":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/media?parent=545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/categories?post=545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/tags?post=545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n b) Provide the standardization and improvement of processing methods<\/span>
\n c) Offering some quality to consumers at a price that fits kualitasa or give a higher price Untik higher quality.<\/span>
\n d) Separating the fishery according to the type, size and degree of freshness.<\/span><\/p>\n
\n<\/strong> Quality is a combination of a number of attributes of the material or food product can be assessed by organoleptic.<\/span> The attributes include the parameters of appearance, color, texture, taste and smell (Kramer and Twigg, 1983).<\/span> According Hubeis (1994), quality is regarded as the degree of consumer acceptance of products consumed repeatedly (uniform or consistent in standards and specifications), especially the organoleptic properties.<\/span><\/p>\n
\n<\/strong> Factors quality of agricultural products is the typical traits found in agricultural produce which can or commonly used terms in determining the quality of the material.<\/span> The presence of the quality factor in a material effect on the agricultural produce material perfection.<\/span> In other words, the presence of a factor in the quality of a material determines the quality of the material stage.<\/span><\/p>\n
\n a.<\/span> Factors that quality can be measured using human senses directly.<\/span>
\n b.<\/span> Quality factors that can only be measured by using a tool-specific equipment (instruments).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"