1. Siti Aisyah 

Program Studi Ilmu Administrasi Bisnis, Jurusan Ilmu Administrasi, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Jember

2. Ika Sisbintari

Program Studi Ilmu Administrasi Bisnis, Jurusan Ilmu Administrasi, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Jember

3. Suhartono 

Program Studi Ilmu Administrasi Bisnis, Jurusan Ilmu Administrasi, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Jember

4. Ayouvi Poerna Wardhanie

Universitas Dinamika Fakultas Teknologi dan Informatika

DOI: https://doi.org/10.19184/jsb.v12i1.46011

ABSTRACT 

As the development of UMKM in Banyuwangi, competition betweensimilar companies arises. Therefore, companies must focus their strategiesand produce high-quality products. The production process is one of thesupporting factors in achieving quality products. Implementation of the production process sometimes does not go according to plan. Controlling the production process is important to get quality products. This research aims to know describe the control of the bread production process at Ausath Bakery. This research uses descriptive qualitative method. Data collection in this research used observation, interview, documentation and triangulation techniques. The data analysis method in this research uses domain analysis and taxonomy techniques. The research results show that Ausath Bakery carries out control at the input, transformation and output stages. Control of the input stage production process at Ausath bakery consists of control of raw materials and auxiliary materials, control of labor, and control of machines and equipment. In controlling the production process, the transformation stage consists of controlling the stages of making bread dough, forming bread, developing bread, and baking bread. Control of the output stage consists of cooling, sorting and packaging.

Kata kunci:  Production, Controlling, Process Product.