Puspaningtyas, Shinta Diah (2018) Analisis Pengendalian Mutu Sari Apel Menggunakan Diagram Kendali T2 Hotelling (Studi Kasus pada Sari Apel Flamboyan PT Batu Bhumi Suryatama Jatim Indonesia). Sarjana thesis, Universitas Brawijaya.
Abstract
Sari buah apel merupakan produk khas Kota Batu, salah satunya sari apel Flamboyan produksi PT Batu Bhumi Suryatama. Mutu produk sari apel perlu dijaga agar kepercayaan konsumen tidak hilang. Standar mutu sari apel meliputi tiga aspek yaitu fisika, kimia, dan mikrobiologis. Tujuan penelitian ini adalah mengetahui mutu sari apel Flamboyan dibanding SNI sari buah, mendapat grafik kendali T2 Hotelling dan menentukan alternatif perbaikan yang dilakukan. Pengujian dilakukan pada variabel pH , padatan terlarut, etanol, pewarna karamel, timbal, arsen, dan total kapang. Penelitian ini menggunakan grafik kendali T2 Hotelling yang merupakan salah satu diagram kendali multivariat. Diagram ini digunakan untuk menganalisis variabel lebih dari satu dan saling berkorelasi. Variabel untuk membuat diagram kendali T2 Hotelling terdiri dari nilai padatan terlarut dan pewarna karamel sari apel. Teknik sampling digunakan purposive sampling sebanyak 30 sampel. Dari produksi selama satu hari diambil 10 sampel sari apel, sehingga perlu tiga kali proses produksi. Hasil pengujian menunjukkan bahwa semua variabel sudah baik dibanding dengan nilai SNI sari buah 3719 : 2014. Diagram kendali T2 Hotelling menunjukkan bahwa variabel padatan terlarut dan pewarna caramel under control. Variabel pH dijadikan input diagram kendali
English Abstract
Apple beverage is a typical product of Batu City, one of them is Flamboyan apple beverage produced by PT Batu Bhumi Suryatama. The quality of apple beverage needs to be maintained so that the consumer confidence is not lost. Apple beverage quality standards include three aspects, namely physics, chemicals, and microbiology. The purpose of this study is to determine the quality of Flamboyan apple beverage compared to the SNI of fruit beverage, to get the T2 Hotelling control chart and determine the alternative improvements. Tests were carried out on the variables of pH, dissolved solids, ethanol, caramel coloring, lead, arsenic, and total mold. This study uses the T2 Hotelling control chart which is one of the multivariate control diagrams. This diagram is used to analyze more than one variable and correlate with each other. Variables to make the T2 Hotelling control diagram consist of the value of dissolved solids and caramel coloring of apple beverage. The sampling technique used purposive sampling as many as 30 samples. From one day of production, 10 samples of apple beverage were taken, so it needed three production processes. The test results show that all variables are good compared to the fruit beverage SNI value of 3719:2014. The T2 Hotelling control diagram shows that the variable dissolved solids and caramel dyes are under control. The pH variable is used as an input of
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/38/051809411 |
| Uncontrolled Keywords: | sari apel, mutu, T2 Hotelling, fishbone diagram,/ apple beverage, quality, T2 hotelling, fishbone diagram |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Oct 2019 04:01 |
| Last Modified: | 12 Jan 2022 03:43 |
| URI: | http://repository.ub.ac.id/id/eprint/164573 |
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