Quality Control of Moisture Content in Black Tea Products Using a Statistical Process Control Approach
Abstract
Moisture content is one of the key indicators in determining the quality, safety, and shelf life of black tea. Excessive moisture content can increase the risk of microorganism growth—particularly mold—which leads to a decline in product quality and shelf life. Conversely, moisture content that is too low due to excessive drying can cause the product to lose weight, thereby reducing production efficiency. This study was conducted to evaluate the stability of the black tea drying process and to identify the sources of moisture content variation using a Statistical Process Control (SPC) approach. The SPC tools used included Check Sheets, Histograms, Variable Control Charts, and Cause-and-Effect Diagrams (Fishbone Diagrams). Control chart analysis was used to assess whether the observed variations remained within statistical control limits or were caused by specific factors requiring corrective action. Furthermore, the Fishbone Diagram was used to trace the root causes of problems originating from labor, equipment, work methods, and environmental conditions. The findings of this study are expected to serve as a basis for factory management in formulating corrective measures to maintain the quality of black tea in accordance with applicable standards.
Keywords: Black Tea, Moisture Content, Statistical Process Control, Control Chart, Pareto Chart.
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