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STRATEGI PENGENDALIAN MUTU PROSES PRODUKSI MINUMAN TEH MENGGUNAKAN METODE SIX SIGMA (STUDI KASUS DI PT. DHARANA INTI BOGA) Latief, Rindam; Laga, Amran; Muchtar, Munirah
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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ABSTRAK Teh Cup hasil produksi dari PT. Dharana Inti Boga selalu berusaha agar tetap sehat, bermutu, halal dan aman dikonsumsi oleh pelanggan. Namun demikian masih mengalami tantangan dalam mengontrol proses produksi dan memenuhi keinginan pelanggan. Proses poduksi yang tidak terkontrol berpotensi menghasilkan produk cacat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui penyebab utama produk cacat dalam proses produksi teh cup serta memperoleh rancangan solusi untuk meminimalisasi produk cacat. Untuk meminimalisasi produk cacat dapat dilakukan dengan metode Six Sigma yaitu Define, Measure, Analyze, Improve, Control (DMAIC). Hasil penelitian menunjukkan bahwa nilai Deffect Per Million Opportunity (DPMO) produk cacat teh cup pada Line 1 sebesar 8.525 dan nilai sigma sebesar 3.89. untuk Line 2 diperoleh nilai DPMO sebesar 856 dan nilai sigma sebesar 4,64. Baik Line 1 maupun Line 2 masih perlu dilakukan perbaikan mutu terus-menerus menuju level 6 sigma. Berdasarkan Failure Mode Effect Analysis (FMEA), permukaan mould yang tidak rata pada mesin heater, Napple angin yang rusak pada mesin filler, photo eye yang bengkok serta bearing seal pecah pada mesin sealer menjadi prioritas dalam penyelesaian masalah. Kata kunci: Strategi, Pengendalian Mutu, Teh Cup, Six Sigma

The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Abdullah, Nurlaila; Latief, Rindam; Bastian, Februadi; K.Sukendar, Nandi; Djalal, Muspirah; Restu Pala?langan, Melinda
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.280

One of the plants that are easily found in tropical country including Indonesia, but has not been used optimally is Kluwih fruit (Artocarpus communis). In fact, the fiber content in Kluwih is similar to meat that makes it good to be used as abon ingredient. Abon normally made of meat that makes the price generally high. To reduce the prices of abon to be affordable by the middle and lower classes, abon products can be made from vegetable ingredients (such as Kluwih) combined with meat. The research methods consisted of three treatments with different in the amount of Kluwih and Mackerel tuna fish ratio. We concluded that Kluwih fruit could be used as a substitute for meat in Abon making. The Kluwih addition in Fish Abon making affects the nutrition content of the Mackerel tuna abon final product significantly

STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN: (Study of Sea Cucumber Flour Production from Sea Cucumber (Holothuria scabra) with Treatment of Differences of Salt Concentration and Old Boiling Differences) Rindam Latief; Amran Laga; Syamsul Alang
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.27

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.

The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Nurlaila Abdullah; Rindam Latief; Februadi Bastian; Nandi K.Sukendar; Muspirah Djalal; Melinda Restu Pala’langan
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.280

One of the plants that are easily found in tropical country including Indonesia, but has not been used optimally is Kluwih fruit (Artocarpus communis). In fact, the fiber content in Kluwih is similar to meat that makes it good to be used as abon ingredient. Abon normally made of meat that makes the price generally high. To reduce the prices of abon to be affordable by the middle and lower classes, abon products can be made from vegetable ingredients (such as Kluwih) combined with meat. The research methods consisted of three treatments with different in the amount of Kluwih and Mackerel tuna fish ratio. We concluded that Kluwih fruit could be used as a substitute for meat in Abon making. The Kluwih addition in Fish Abon making affects the nutrition content of the Mackerel tuna abon final product significantly

PENGEMBANGAN PROSEDUR OPERASIONAL BAKU PROSES PRODUKSI JAGUNG MARNING Gemah Delti; Salengke Salengke; Rindam Latief
Jurnal Industri Hasil Perkebunan Vol 13, No 2 (2018): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Produk yang diteliti adalah prosedur operasional baku untuk produksi jagung marning dan analisis ekonomi dari keripik jagung ketan. Saat ini, IKM Makmur Bersama tidak memiliki SOP yang merupakan hambatan bagi keberlanjutan produksi. Penelitian ini bertujuan untuk mengembangkan Prosedur Operasional Baku (POB) untuk proses produksi jagung marning dan untuk menganalisis kelayakan industri keripik jagung ketan dalam hal aspek tekno ekonomi. Metode pengumpulan data adalah deskriptif kuantitatif dan studi kepustakaan. Data digunakan untuk memformulasikan POB dan menganalisis aspek tekno ekonomi untuk produk keripik jagung ketan. Hasil penelitian ini menunjukkan bahwa ketersediaan POB untuk produksi jagung marning penting untuk keamanan produk dan keberlanjutannya. Untuk itu, penelitian ini telah memformulasikan POB yang dapat digunakan sebagai panduan dalam proses produksi. Hasil analisis ekonomi pada kelayakan keripik jagung ketan menunjukkan bahwa produk ini layak secara ekonomi.

PENGARUH PENAMBAHAN BUBUK BUNGKIL KELAPA TERHADAP PERMEN COKELAT YANG DIHASILKAN Jumriah Langkong; Rindam Latief; Namira Syaifudin
Jurnal Penelitian dan Pengembangan Agrokompleks VOLUME 1 NOMOR 2, DESEMBER 2018
Publisher : Universitas Hasanuddin

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Chocolate candy is one of food products favored by children and society. Chocolatecandies was prepared by defatted coconut powder as a filler. Chocolate candy was made simplewith the main ingredients: cocoa butter (350 grams), cocoa powder (8%), refined sugar (28%),lecithin (0.5%), and defatted coconut powder. The treatment were the different amount ofdefatted of coconut powder, namely A1 (22%), A2 (27%), and A3 (32%). The purpose of thisstudy was to get of the amount of defatted coconut powder formulations to be used and todetermine the physical, chemical and acceptabillity (organoleptic) of chocolate candy. Theparameters were stability, fat bloom, water content, and organoleptic tests include color,aroma, taste, and texture. The results showed that the chocolate had good stability, the watercontent ranged from 0.61%-1.37%. The use of defatted coconut powder with levels of 22% toproduce chocolate candy products ware relatively more preferred by panelists on theorganoleptic parameters of color and texture.

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