Creating Standards for Sorting the Canned Pineapple Pulp Colors for Training the Employees

This research has a purpose to establish standards for color sorting of pineapple flesh and to apply the established standards to improve the performance of new employees by organizing training on color sorting of canned pineapple flesh the way to do this is 30 pineapples were selected and cut into small pieces and placed on a slide. Then use a colorimeter to measure the color of the pineapple flesh by measuring 3 times per piece, taking note of the value of L* a* b* to find the average value. Take the mean of each level and enter the value into adobe photoshop to find the neutral color and find the gamut of each color level by increasing-decreasing a* and b* values by +2, +1, -1, and -2 for all color levels respectively. There are research tools. Training on standard for color sorting of canned pineapple flesh the sequence of steps is as follows Step1 checking how the learners have basic knowledge of the subject to be taught. By having the students do an activity to test their knowledge about the standard for sorting the color of canned pineapple flesh by submitting a google form. Step2 conducting the activity. By doing activities for learners to answer questions from given situations. Step3 at the conclusion, there was a summary of knowledge and discussion of concepts. Step4 evaluation of the training by having the trainees take a color sorting ability questionnaire for canned pineapple flesh by submitting a google form of the study showed that the sample group after training activities, the participants had scores for the color sorting ability of canned pineapple flesh. Overall, the scores were at the pass level. Representing 95.24 percent and the total score is consistent with the assumptions set out as said “After the pineapple pulp color sorting training of the sample not less than 70 percent had a score for the ability to sort the color of the pineapple flesh through the criteria". By the population group after learning activities, the participants had an overall score for the ability to sort the color of pineapple flesh. The score is at the passing level which accounted for 100 percent. From using the tools in this research to try, the production staff in the process of color sorting of pineapple pulp. Employees were found to be able to sort colors better.