ANALISIS KUALITAS PRODUK TEH HITAM CTC MENGGUNAKAN METODE STATISTICAL QUALITY CONTROL DI PT. PERKEBUNAN NUSANTARA 1 REGIONAL 5 WONOSARI

The quality of CTC (Crush, Tear, Curl) black tea needs to be controlled consistently to ensure the products produced meet the company's quality standards. This study aims to analyze the stability of the production process of CTC black tea of PD (Pekoe Dust) and FANN (Fanning) quality based on moisture content and density parameters, identify the causes of quality mismatches, and evaluate the sensory quality of the product through organoleptic tests. The methods used were Statistical Quality Control (SQC), then organoleptic tests, and statistical analysis using Chi-Square and One Way ANOVA tests. SQC includes statistical method for controlling and improving product quality. The research data was obtained from observations during 23 days of production in January-February 2026 at PTPN 1 Regional 5 Wonosari. The results showed that the moisture content parameters were relatively controlled, while the density had the highest level of non-conformity with 7 data outside the control limit on the X PD quality chart and 4 data on the FANN quality. The pareto chart shows the dominant deviation comes from the density parameter. The analysis of the causal diagram identified the engine factors, specifically the CTC roll setting and the depth of the beam as the main causes of density variations. The results of the organoleptic test showed a total PD quality score of 51.9 and FANN of 50.2 which was included in category C. ANOVA One Way test showed that all organoleptic parameters did not differ significantly (p > 0.05) in PD quality while in FANN quality there was a significant difference in the liquor attributes of the aroma part.