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All Journal Jurnal technoscientia JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal IPTEK Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) INVENTORY : Industrial Vocational E-Journal On Agroindustry International Journal of Innovation in Mechanical Engineering and Advanced Materials Jurnal Manajemen dan Teknologi Rekayasa SAINTI: Majalah Ilmiah Teknologi Industri Metris: Jurnal Sains dan Teknologi Ekliptika: Jurnal Inovasi Teknologi Berkelanjutan
Muti, Asri Amalia
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Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation

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Analisis Standarisasi Material dan Optimasi Proses Produksi pada Pembuatan Keripik Pisang Muti, Asri Amalia; Syarofah, Feti
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol. 6 No. 1 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v6i1.99

Abstract

This study aims to analyze the need for material standardization and to formulate process optimization strategies in the production of banana chips at UD. FAVORIET. Quality instability was identified during the period of August–September 2021, indicated by a total defect weight of 28.875 kg from a total production volume of 323 kg. The defects consisted of burnt chips (11.375 kg) and non-crispy or soft chips (17.5 kg). The analysis was conducted by evaluating the standards of raw materials (banana type, ripeness level, slicing thickness), process parameters (oil temperature, frying time, stirring method), and operator-related factors. The results show that high defect levels were caused by inconsistent material quality, variations in slice thickness, unstable frying temperature, and insufficient operator control. Optimization recommendations include standardizing slice thickness at ±2 mm, selecting bananas with 70–80% ripeness, maintaining frying temperature at 150–160°C, setting frying duration between 10–12 minutes, and providing regular operator training. The implementation of these standards is expected to improve production stability and significantly reduce defect rates.
Co-Authors Faizzah, Mustika Ratnawati Fil'aini, Raizummi Haristanti, Sindy Nindia Maretha Ma'rifah, Puteri Nurul Muafiq, Muchammad Muaziyah, Siti Eneng Sururiyatul Mufti, Wahyu Fitrianda Mustaqim Mustaqim, Mustaqim Nofan Hadi Ahmad Putri Putri, Putri Syarofah, Feti Tri Novita Sari Tri Novita Sari, Tri Novita Yulfadila, Yulfadila Yuniawati, Ratna Diah Yuniawati, Ratna Diah Yuniawati