Kamila, Zahra and Dr. Siti Narsito Wulan,, STP., MP. Msc. (2022) Analisis Kapabilitas Proses Mixing terhadap Mutu Produk Krimer Kental Manis (KKM) Line B Tahun 2020 di PT. X. Sarjana thesis, Universitas Brawijaya.
Abstract
PT. X merupakan salah satu industri pangan yang memproduksi produk susu terbesar di Indonesia yang saat ini masih menemukan masalah terkait tingkat variabilitas pada parameter mutu produk dalam mencapai spesifikasi yang telah ditetapkan yaitu kadar total solid, fat, protein, dan sucrose yang nilainya tidak konsisten dan berada diluar standar spesifikasi. Khususnya pada proses mixing krimer kental manis line B kapasitas 20 ton. Evaluasi proses perlu dilakukan untuk meningkatkan kualitas dan konsistensi produk agar bisa unggul dari kompetitor. Salah satunya adalah dengan analisis kapabilitas proses. Analisis kapabilitas proses merupakan sebuah metode analisis yang dapat memperlihatkan secara kuantitatif seberapa proses mampu memenuhi spesifikasi yang telah ditentukan. Data proses dihitung secara statistik sehingga didapat nilai kapabilitas proses dalam bentuk indeks Pp dan Ppk. Analisis dilakukan menggunakan data sekunder dari hasil rekap harian parameter mutu proses krimer kental manis line B per batch pada form mixing log dari bulan Januari–Desember 2020. Kemudian data dianalisis kapabilitas proses menggunakan minitab 17. Hasil dari analisis kapabilitas kemudian ditampilkan dalam bentuk grafik tren Pp dan Ppk per parameter agar dapat lebih mudah dipahami dan lebih mudah diinterpretasi hasilnya. Hasil analisis juga dilengkapi dengan diagram fishbone untuk mengidentifikasi faktor penyebab tidak tercapainya target mutu proses. Hasil analisis menunjukkan bahwa grafik tren indeks kapabilitas proses seluruh parameter mutu kadar fat, kadar protein, kadar sucrose dan kadar total solid tidak kapabel (nilai Pp dan Ppk kurang dari 1). Rendahnya nilai indeks kapabilitas proses disebabkan oleh tingginya variasi proses dan proses tidak terkontrol secara statistik. Diduga hal tersebut disebabkan oleh beberapa faktor yaitu kemampuan dan pemahaman operator belum seragam, kebocoran diverter valve pada sistem transfer material mayor milk powder ke dalam silo, anomali pada mesin flash cooler, alat ukur komposisi (NIRS) bermasalah, metode perhitungan yang tidak memperhitungkan range material, komposisi recovery produk pada formula dan tidak melakukan perhitungan parameter komposisi secara menyeluruh ketika melakukan adjustment, akurasi penimbangan yang kurang, metode maintenance, serta adanya range komposisi material
English Abstract
PT. X is one of the food industries that produces the largest dairy products in Indonesia, which is currently still facing problems related to the level of variability in the product quality parameters in achieving predetermined specifications, namely the levels of total solids, fat, protein, and sucrose whose values are inconsistent and outside specification standard. Especially in the mixing process of sweetened condensed creamer line B with a capacity of 20 tons. Process evaluation needs to be done to improve product quality and consistency to become superior amongst competitors. Therefore, process capability analysis was performed periodically. Process capability analysis is an analytical method that can quantitatively show how the process is able to meet predetermined specifications. The process data was calculated statistically so that the process capability values were obtained in the form of Pp (Process performance) and Ppk (Process performance kane) indices. The analysis was carried out using secondary data from the daily recap of the quality parameters of the sweetened condensed creamer line B per batch. The data was transformed on the mixing log form from January–December 2020. Then it was used to analyze the process capability using minitab 17. The results of the capability analysis were then displayed in the form of a Pp and Ppk trend graph per parameter. This way, it was understood and was interpreted easily. The results of the analysis were also futher analyzed by using a fishbone diagram to identify which factors that affect unachieved quality target. The trends of the graph showed that the process capability index of all quality parameters namely fat content, protein content, sucrose content and total solid content was incapable (Pp and Ppk values were less than 1). The low value of the process capability index was caused by the high variation in the process due to non-statistically controlled. Allegedly this was caused by several factors, namely the skill of the operator was not uniformly mastered, the leakage of diverter valve in the major material transfer system of milk powder into the silo, the anomalies in the flash cooler machine, the problem of composition measuring instruments (NIRS), the calculation methods that did not take into account the material range, the composition of the product recovery in the formula and the adjusment was not based on a thorough calculation of the composition parameters, and the poor weighing accuracy.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100129 |
| Uncontrolled Keywords: | Analisis kapabilitas proses, Diagram Fishbone, Krimer kental manis, Indeks Pp Ppk,Process capability analysis, Fishbone Diagram, Sweetened condensed creamer, Index Pp Ppk |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 19 Jul 2022 06:46 |
| Last Modified: | 19 Jul 2022 06:46 |
| URI: | http://repository.ub.ac.id/id/eprint/192306 |
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