CRITICAL FACTORS DETERMINATION FOR QUALITY IMPROVEMENT OF PATCHOULI OIL IN WEST PASAMAN REGENCY

Putri, Alini Larasati (2022) CRITICAL FACTORS DETERMINATION FOR QUALITY IMPROVEMENT OF PATCHOULI OIL IN WEST PASAMAN REGENCY. Diploma thesis, Universitas Andalas.

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Abstract

Patchouli oil is one type of essential oil, a substance obtained from the extraction of the stems and leaves of the patchouli plant. Based on the spatial plan for the West Sumatera region in 2012-2032, patchouli oil is a leading industry that should develop. West Pasaman Regency is the central area of a patchouli oil producer. However, based on previous research data, it is known that the quality of patchouli oil in the West Pasaman Regency is not following the standards and even rejected by the exporter. This condition certainly affects the value of exports and Indonesia's position as a world essential oil producer. Various factors influence the quality of patchouli oil decrease. SNI has set the quality standard of patchouli oil, but the quality standard of patchouli oil in each supply chain actor is different. This study aims to determine the recommendation of improving the patchouli oil quality based on the critical factors, starting with determining the quality standard of patchouli oil according to the exporter. The factors get from literature studies, interviews, and questionnaires with patchouli oil's supply chain actors and expert's perspectives. The fuzzy AHP method is used to determine the factors that most influence the quality of patchouli oil, and the TRIZ method is used to determine the recommendations for improving the quality of patchouli oil based on the critical factors. The results of this study will be an initial recommendation for improving the quality of patchouli oil. Based on the research results, the factors and sub-factors that affect the quality of patchouli oil in the West Pasaman Regency, there are four factors with 20 sub-factors. The level of factors that affect the quality of patchouli oil sequentially is the distillation process (weight 0.453), drying process (weight 0.208), packaging and storage (weight 0.180), and harvesting process (weight 0.160). The more high-value state, the more factor or subfactor affects the quality and vice versa. At the same time, the factors that most influence the quality of each factor are the age of harvest, drying method, length of time for the distillation process, and not being in contact with air. Critical factors and subfactors get recommendations for improvement by the TRIZ principle, and based on problems in the field such as the use of dark glass bottles, jugs, HDPE plastic canisters for patchouli oil packaging, the drying process is carried out by hanging patchouli with wind dry method, using Pogostemon cablin seeds from trusted sources, sorting the patchouli by seeing and touching the leaves, counseling for patchouli farmers to recognize the distillation process, underground oil storage, and use a timer for the accuracy of the distillation process.

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