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The Bread Production Process in Ensuring Product Quality at Holland Bakery Semarang

Journal of Creativity Student · Vol. 9 No. 3s (2026) · pp. 77–81

DOI
10.15294/jcs.v9i1.50212
ISSN
2502-1958, 2962-603X
Published
2026-01-10
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

The rapid growth of the bakery industry in Indonesia is driven by a shift in lifestyle toward practical, ready-to-eat foods. This phenomenon has sparked intense competition in the market, making it imperative for businesses to offer safe, high-quality, and consistent products. Within the food industry chain, the production process plays the most critical role, as negligence in any single phase can compromise the final product’s quality. Holland Bakery Semarang addresses this challenge by implementing a structured production workflow to maintain its reputation and product quality. This study aims to analyze each production phase at Holland Bakery Semarang and its contribution to quality control. The findings confirm that the bread-making process at the facility operates systematically, encompassing mixing, molding, proofing, baking, and packaging. This entire sequence is strictly adhered to in accordance with the company’s operational standards to ensure the stability of the bread’s physical properties, taste, and hygiene. Thus, measured production management is the key to maintaining product quality consistency. This study is expected to provide practical insights into food management while serving as a scientific reference for the fields of culinary arts and food technology.

Keywords

Collaboration network of the authors

11 authors · 35 co-authorship links

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Co-authorOrganisationJoint articles
Adhi KusumastutiAffiliation unknown2
Sita NurmasitahAffiliation unknown1
Mia ArifahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/jcs/oai, first harvested 6 Nov 2026, last seen 6 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">The Bread Production Process in Ensuring Product Quality at Holland Bakery Semarang</dc:title>
	<dc:creator xml:lang="en">Anggraini, Nilam Putri </dc:creator>
	<dc:creator xml:lang="en">Putri, Keisha Nur Ananda </dc:creator>
	<dc:creator xml:lang="en">Dewi, Syifa Razita </dc:creator>
	<dc:creator xml:lang="en">Nurhaliza, Khoerunisa Putri </dc:creator>
	<dc:creator xml:lang="en">Septiyana, Laila Dwi </dc:creator>
	<dc:creator xml:lang="en">Firastri, Dyah Ajeng </dc:creator>
	<dc:creator xml:lang="en">Faradina, Early Fahrezy </dc:creator>
	<dc:creator xml:lang="en">Paramitha, Octavianti </dc:creator>
	<dc:subject xml:lang="en">Production Process</dc:subject>
	<dc:subject xml:lang="en">Product Quality</dc:subject>
	<dc:subject xml:lang="en">Bread</dc:subject>
	<dc:subject xml:lang="en">Holland Bakery Semarang</dc:subject>
	<dc:description xml:lang="en">The rapid growth of the bakery industry in Indonesia is driven by a shift in lifestyle toward practical, ready-to-eat foods. This phenomenon has sparked intense competition in the market, making it imperative for businesses to offer safe, high-quality, and consistent products. Within the food industry chain, the production process plays the most critical role, as negligence in any single phase can compromise the final product’s quality. Holland Bakery Semarang addresses this challenge by implementing a structured production workflow to maintain its reputation and product quality. This study aims to analyze each production phase at Holland Bakery Semarang and its contribution to quality control. The findings confirm that the bread-making process at the facility operates systematically, encompassing mixing, molding, proofing, baking, and packaging. This entire sequence is strictly adhered to in accordance with the company’s operational standards to ensure the stability of the bread’s physical properties, taste, and hygiene. Thus, measured production management is the key to maintaining product quality consistency. This study is expected to provide practical insights into food management while serving as a scientific reference for the fields of culinary arts and food technology.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-01-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/jcs/article/view/50212</dc:identifier>
	<dc:identifier>10.15294/jcs.v9i1.50212</dc:identifier>
	<dc:source xml:lang="en">Journal of Creativity Student; Vol. 9 No. 3s (2026): Special Edition; 77-81</dc:source>
	<dc:source>2502-1958</dc:source>
	<dc:source>2962-603X</dc:source>
	<dc:source>10.15294/jcs.v9i3s</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/jcs/article/view/50212/10099</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Journal of Creativity Student</dc:rights>
</oai_dc:dc>