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This study was conducted to evaluate the quality of banana chips products at My Kripis by using the Check Sheet and Fishbone Diagram methods. The main problem found was the high rate of defective products, which reached 3.79% of the total monthly production. The largest type of defect was recorded as inappropriate banana ripeness during the frying process, which amounted to 18 kg out of a total of 37.2 kg of defective products. Data was collected through direct observation and interviews, then analyzed using an inspection sheet to identify the type and frequency of defects. Results showed that the dominant cause of defective products came from raw material factors, such as non-uniform banana ripeness and inconsistent slice thickness. A Fishbone Diagram was used to identify root causes from various aspects, including man, methods, machines, and materials. These findings served as the basis for recommendations to improve the production process, such as standardizing cutting procedures, training operators, and monitoring the quality of raw materials. This research confirms the importance of simple yet systematic quality control for MSMEs to sustainably improve product quality.

Apron Movement Control (AMC) Unit is a vital component in airport operations, playing an important role in ensuring the safety and efficiency of flight services. This study aims to determine what obstacles are encountered during inspection activities and how does the Apron Movement Control (AMC) unit overcome these obstacles. This study uses a qualitative approach with field observations and then conducting analysis. The subjects of this study were Apron Movement Control (AMC) Unit officers at Supadio Airport, Pontianak. The research period was 1 month. The results of the study can be concluded that the main obstacles of the AMC unit at Supadio Airport, Pontianak include communication difficulties due to noise, limited visual supervision, and coordination between units. The proposed solutions include improving communication systems, expanding surveillance camera coverage, optimizing personnel, regular training, using new technologies such as drones, and evaluating and improving operational procedures. The implementation of these solutions is expected to improve the effectiveness of the AMC inspection function, support the discipline of apron officers, and improve the safety and smoothness of airport operations..

The process of issuing the Port Health Quarantine Clearance (PHQC) document for vessel health at the Class I Quarantine Health Office by PT. TarunaCipta Kencana Dumai Branch ensures that every ship entering a port is in a healthy condition, free from diseases and pests. The issuance of the vessel health document is handled by the Quarantine Health Office. Before docking at Dumai port, PT. TarunaCipta Kencana acts as an agency representing the ship owner/principal in handling all matters related to the vessel’s interests. The company can also appoint other sub-agents to serve other vessels. PT. TarunaCipta Kencana Dumai Branch collaborates with various related agencies at Dumai port, providing services for the ship and crew (ABK) before, during, and after docking. The issuance of the vessel health quarantine document begins with a submission by the agent to the Quarantine Health Office (BKK), followed by an inspection by health officers, and finally issuing the Certificate of Free Pratique (COP) and PHQC. The data collection methods used were Field Research and Library Research, ensuring that the process of issuing PHQC documents adheres to established procedures.

This research aims to analyze the operational risks faced by Rumah Makan Ondo Batak Grill, a famous culinary business on Jl. Weaving Factory No. 45, Sei Putih Tengah, Medan Petisah District, Medan City, North Sumatra. The qualitative method used in this research is data collection techniques by conducting direct observations and interviews with the owner of the Ondo Grill Batak Restaurant. The research results reveal that there are several significant operational risks, including hygiene and food safety risks, equipment damage risks, employee absenteeism risks, and customer number risks. To manage possible risks, Ondo Restaurant has implemented several strategies, such as regular employee training regarding food hygiene and safety, routine maintenance and inspection of cooking equipment, and development of an employee attendance management system. Apart from that, this restaurant is also diversifying its menu and promotions to attract more customers and maintain income stability. This research concludes that effective operational risk management is very important for the survival and success of Ondo Restaurant. The recommendations provided include improving the risk monitoring system and implementing risk management strategies on a regular basis.