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All Journal Jurnal Optimalisasi SAINSTEK
Habibullah Habibullah
Universitas Andalas
Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh Winny Alna Marlina; Habibullah Habibullah; Armijal Armijal
Jurnal Optimalisasi Vol 9, No 2 (2023): Oktober
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v9i2.8367

Abstract

Established in 2002, the Ladior Cake and Cookies MSME operates in the culinary industry, specializing in the production of different kinds of moist cakes and pastries. The company places a strong emphasis on quality control. The company suffered from defective products resulting from quality issues in the production of both wet and dry cakes. Cake flaws include burned cakes, uneven cake sizes, unsightly cakes, easily brittle cakes, and moldy cakes. The purpose of this research is to control cake quality utilizing seven tools. This study is using a quantitative methodology. The research findings indicate that five different types of cake defects were obtained using the check sheet; the highest defects were caused by burnt cake when stratification was applied; the data were obtained using a histogram; the scatter diagram displayed the relationship between the factors causing defects; the Control Chart diagram displayed controlled cake production data; the Pareto diagram identified the defects that required attention, the most critical of which was an empty cake; and the Fish Bone Diagram identified the factors that cause burnt cake defects because the oven needed to be replaced. Factors including Man, Machine, Method, and Material are responsible for the highest number of cake defects out of all product. The Ladior Cake & Cookies owners have to improve maintenance, honing worker professionalism, and stepping up production process oversight to cut down on the amount of faulty goods. Seven tools will be added to the TQM technique by future researchers and used with other MSMEs.
Model Persamaan Matematik Isoterm Sorpsi untuk Kayu Manis (Cinnamomum burmannii) Habibullah Habibullah; Adjar Pratoto
SAINSTEK Vol. 13 No. 2 (2025)
Publisher : Sekolah Tinggi Teknologi Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35583/js.v13i2.360

Abstract

Penelitian ini bertujuan untuk mengembangkan model matematik isoterm sorpsi (adsorpsi dan desorpsi) untuk kayu manis (Cinnamomum burmannii) pada suhu 30?±1°C dari data empirik yang diperoleh dengan menggunakan metode gravimetri statis. Kelembapan relatif udara sekeliling diatur dengan menggunakan campuran larutan H?SO? dan akuades dalam rentang kelembapan relatif (RH) atau aktifitas udara antara 16% hingga 98%. Pengujian, kadar air kesetimbangan dilakukan dalam dua arah, yaitu adsorpsi dan desorpsi. Untuk adsorpsi, sampel dikeringkan terlebih dahulu dengan metode oven sebelum dimasukkan ke dalam bejana kedap udara dengan kelembaban udara yang telah dikondisikan. Sedangkan untuk proses desorpsi, sampel direndam dalam akuades terlebih dahulu.. Hubungan antara kadar air kesetimbangan dan kelembapan relatif menunjukkan kurva sigmoid khas tipe II menurut klasifikasi Brunauer. Dalam pemodelan matematik, digunakan lima model isoterm sorpsi, yaitu GAB, Henderson, Oswin, Peleg, dan Smith. Evaluasi fitness model matematik dilakukan dengan menggunakan parameter statistik RMSE, ?², modulus error, dan koefisien determinasi (R²). Hasil menunjukkan bahwa model GAB paling sesuai untuk data adsorpsi, sedangkan model Smith memberikan hasil terbaik untuk desorpsi.
Co-Authors Adjar Pratoto, Adjar Armijal Armijal Marlina, Winny Alna