Quality control of luwak coffee beans using the statistical quality control method (Case study: Luwak Coffee Mataram, Indonesia)

Kopi Luwak Mataram is a food and beverage business focusing on local Indonesian products, namely luwak coffee. Luwak coffee is the result of fermentation of coffee beans in the belly of a civet cat. This study aims to identify what are the defective products, then calculate the percentage of damage caused by defective products and find out what factors cause defects in coffee bean products. The methods used in this research are statistical quality control with seven quality control methods such as histograms, pareto charts, check sheets, cause and effect diagrams, flow charts and control charts. This research uses qualitative methods through observation, interviews and direct observation of civet coffee products at Luwak Coffee Mataram followed by statistical quality control data processing. The results showed that there are two types of damage, black defects and burnt defects. The analysis results showed that the largest damage type in the Pareto diagram was in samples 2, 10, 15 and 17. Based on the control chart, it shows that the quality control of luwak coffee products is still out of control. Causal analysis showed that the factors that caused the damage were human factors, methods, machines and materials.