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Ervina Mela
Program Studi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Jenderal Soedirman, Purwokerto Indonesia
Agriculture, Biological Sciences & Forestry

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Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ Ester Mastiur Sitorus; Ervina Mela
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (899.632 KB) | DOI: 10.20884/1.ijft.2022.1.1.5950

Abstract

Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors. Based on company records, there are variations in the protein content of the two products. The purpose of this study was to determine the average protein content of chocolate and strawberry milk on the control chart and to develop a cause-and-effect diagram to determine the factors that triggered variation in protein levels in PT XYZ's chocolate milk and strawberry milk. The research data was obtained from company records, which were then analyzed using MR control charts and fishbone diagrams. The results showed that there were values that were outside the control limits, both in the chocolate and strawberry flavor variants. The cause of the variability in the value of protein content in UHT milk in both chocolate and strawberry flavors comes from 4 factors. The machine factor is in the form of machine checking, which is still curative. The human factor is a lack of human resources and the absence of regular employee training. The factor of the method of using materials that are still manual Material factors are in the form of non-uniformity of sources and quality of raw materials for fresh milk from suppliers, and differences in quality and type of raw materials (between fresh milk and recombined milk).
Business Development Strategy for Kopi Kita MSME in Purbolinggo East Lampung Based on SWOT Analysis Ika Larasati; Ervina Mela
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.034 KB) | DOI: 10.20884/1.ijft.2022.1.2.7237

Abstract

Kopi Kita is one of the MSME that processes coffee beans into ground coffee. The challenge faced by SMEs is the intense business competition. Therefore it is necessary to formulate the right strategy to overcome this challenge based on the strengths, weaknesses, opportunities and threats that the company has. The purpose of this research is to examine and find out internal and external factors in the company and formulate and obtain relevant business development strategies to be applied to Kopi Kita, Purbolinggo, Lampung. The research method was carried out by observation, interviews, and literature study, while the data were analyzed using the SWOT method. The results of the study show alternative strategies for developing Coffee SME businesses are 1) maintaining and improving product quality, 2) maintaining product price stability, 3) increasing product marketing through digital media, 4) collaborating with the government in providing production facilities and infrastructure, 5) fixing the packaging, 6) maintaining product price stability and highlighting the characteristics and variety of products owned, 7) highlighting the composition contained in the product, 8) implementing rewards and punishment for employees.
Good Manufacturing Practices in Black Tea Processing at PT. XYZ Ervina Mela; Dian Dwi Novianti
Indonesian Journal of Food Technology Vol 2 No 1 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.1.7232

Abstract

Black tea comes from perfectly fermented tea leaves and is one of Indonesia's main export commodities. The high level of black tea exports requires producers to produce high-quality products. One way to realize quality and safe products is by implementing Good Manufacturing Practices (GMP). The purpose of this study was to determine the application of Good Manufacturing Practices (GMP) in black tea processing at PT XYZ. The research method was carried out by collecting primary and secondary data. Primary data were obtained through direct observation and practice in the field, as well as interviews with related parties. While secondary data is obtained through records and archives such as libraries and references to other supporting sources, The variables observed were company location, buildings, sanitation facilities, production equipment, raw and supporting materials, production processes, personnel hygiene, waste handling, production support facilities, and product packaging. The results showed that PT XYZ as a whole had implemented GMP well in the black tea processing industry, with GMP implementation levels ranging from 75–100%. The building GMP component has an implementation rate of 80%, with the "walls and floors" sub-component not properly implemented. In addition, the personnel hygiene component has an implementation rate of 75% with the sub-component "hygiene monitoring for personnel who have direct contact with the product," which is still not properly implemented.
Co-Authors Dian Dwi Novianti Ester Mastiur Sitorus Ika Larasati