Saverina, Sheisa Fitria (2018) Analisis Pengendalian Kualitas Minuman Sari Apel Menggunakan Multivariate Exponential Weighted Moving Average & Variance (MEWMA & MEWMV) (Studi Kasus: PT Batu Bhumi Suryatama). Sarjana thesis, Universitas Brawijaya.
Abstract
Kompetisi yang semakin ketat di era saat ini, mengharuskan industri untuk tetap mempertahankan kualitas produknya sesuai dengan standar yang telah ditetapkan. Terutama pada industri pangan, pengendalian kualitas adalah hal penting dalam proses produksi agar tetap mendapatkan kepercayaan dari konsumen. PT Batu Bhumi Suryatama merupakan industri yang memproduksi minuman sari apel melalui merk dagang Flamboyan. Industri ini dapat memproduksi sari apel sebanyak ±4.800 cup/hari menggunakan bahan baku apel jenis manalagi. Produksi sari apel dilakukan setiap 2-3 kali dalam satu minggu Tujuan dari penelitian ini adalah mengetahui kualitas sari apel dengan variabel pH, TSS, sukrosa, timbal, arsen, dan E. coli menggunakan diagram kendali multivariat serta memberikan usulan perbaikan yang diperlukan oleh industri. Penelitian ini menggunakan metode diagram kendali multivariat Multivariate Exponential Weighted Moving Average (MEWMA) dan (Multivariate Exponential Weighted Moving Variance) MEWMV. Peta kendali MEWMA digunakan untuk mendeteksi mean proses produksi dan peta peta kendali MEWMV digunakan untuk mendeteksi variabilitas proses produksi. Penelitian dilakukan pada 30 sampel yang diambil dengani teknik purposive sampling, selama tiga kali proses produksi. Terdapat dua jenis variabel yang digunakan yaitu variabel utama dan variabel pendukung. Variabel utama digunakan sebagai inputan pada peta kendali multivariat yang terdiri dari pH, total padatan terlarut (TSS), dan sukrosa. Variabel pendukung digunakan sebagai informasi tambahan kualitas minuman sari apel yang terdiri dari kadar E. coli, timbal, dan arsen. vii Hasil analisis menunjukkan bahwa variabel pH dan sukrosa belum terkendali secara statistik diketahui dari masih banyak sampel out of control. Pada variabel pH terdapat 30% sampel belum terkendali, dan pada variabel sukrosa seluruh sampel belum terkendali secara statistik. Proses produksi belum capable karena nilai indeks kapabilitas (Cp) sebesar 0.379 atau kurang dari 1. Beberapa penyebab kualitas sari apel belum terkendali yaitu lama dan suhu pasteurisasi serta penambahan sukrosa. Perbaikan yang disarankan untuk perusahaan adalah penambahan sukrosa pada sari apel agar sesuai syarat mutu minuman menurut SNI 01-37191995.
English Abstract
The highly competitive era requires the industry to maintain the quality of its products in accordance with the established standards. Mainly in the food industry, the quality control is important in the production process in order to keep getting consumers’ trust. PT Batu Bhumi Suryatama is an industry that produces apple juice using the Flamboyan trademark. This industry can produce apple juice as much as ± 4,800 cup/day using Manalagi apple as the raw material. Apple juice production is carried out every 2-3 times in a week. The purpose of this study was to determine the quality of apple juice drink with the variable of pH, TSS, sucrose, lead, arsenic, and E. coli using multivariate control diagrams and providing improvement recommendations needed by the industry. This study used the multivariate control diagram methods, those are Multivariate Exponential Weighted Moving Average (MEWMA) and Multivariate Exponential Weighted Moving Variance (MEWMV). The MEWMA control map was used to detect the production process mean and the MEWMA control map was used to detect the variability of the production process. The study was conducted on 30 samples picked with purposive sampling technique, for three times the production process. Existing variables are the main variable and supporting variable. The main variable became the input on the multivariate control map consisting of pH, total dissolved solids (TDS), and sucrose. The supporting variable was also used as the additional information on the quality of apple juice drink consisting the levels of E. coli, lead, and arsenic. ix The results of the analysis showed that the pH and sucrose were not statistically controlled. It was known from the number of samples that were still out of control. As much as 30% of the sample is not controlled in variable pH. Meanwhile, the entire sample of variable sucrose has not been statistically controlled. The production process is not yet capable since the Capability Index value (CI) is 0.379 or less than 1. Some of the causes of the quality of apple juice have not been controlled are the duration and pasteurization temperature and the addition of sucrose. The recommended improvement for the company is the addition of sucrose to the apple juice so that it matches the quality requirements of the beverage according to the SNI 01-37191995.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/412/051809587 |
| Uncontrolled Keywords: | Sari Apel, Pengendalian Kualitas, Multivariat, MEWMA, MEWMV,/ Apple Juice, Quality Control, Multivariate, MEWMA, MEWMV |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.5 Management of production > 658.56 Product control, packaging; waste control and utilization > 658.562 Quality control |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 01 Jul 2019 03:16 |
| Last Modified: | 01 Jul 2019 03:16 |
| URI: | http://repository.ub.ac.id/id/eprint/164998 |
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