Journal of Food Engineering
Vol. 1 No. 2 (2022): April

Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember

Ega Nur’aini Fauziah (Politeknik Negeri Jember)
Prasetya Ramadhan (PT. Tirta Sukses Perkasa, Jember)
Silvia Oktavia Nur Yudiastuti (Politeknik Negeri Jembr)



Article Info

Publish Date
24 Apr 2022

Abstract

The main use of water is as drinking water. PT. Tirta Sukses Perkasa is a company that produces Bottled Drinking Water (AMDK) with the trademark Club and Viand. A critical control point in the production of bottled drinking water is disinfection with ozone technology. Ozone monitoring at PT. Tirta Sukses Perkasa is held every 2 hours. To increase the effectiveness of production, a study was conducted to determine the effect of time interval monitoring ozone on the production process of bottled drinking water. The evaluation was carried out with an interval of 1 hour and 4 hours of monitoring. The interval of 1 hour and 4 hours was done to find out the efficient time for one work shift. One work shift is 8 working hours so in 1 hour the monitoring of ozone concentration is carried out 8 times/shift. The interval of 1 hour and 4 hours is done to find out the efficient time for 1 shift.The data processing method used is the t test. Based on the results of the evaluation of the tests carried out, it is known that the ozone in 1, 2, and 4 hours time intervals is not significantly different.

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Journal Info

Abbrev

jofe

Publisher

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

Description

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage ...