FADILAH, VIKI (2024) ANALISIS PENGENDALIAN MUTU PROSES PRODUKSI PADA INDUSTRI BEKATUL FERMENTASI DENGAN PENDEKATAN STATISTICAL PROCESS CONTROL (SPC) DAN PENGEMBANGAN STANDAR OPERASIONAL PROSEDUR (SOP). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Rice bran is the outermost layer of rice and the innermost layer of husk which is peeled off during the rice milling process. The purpose of this research was to analyze the quality of raw material, product quality, factors causing quality damage, and to identify improvements in quality damage with a statistical process control approach in the fermented rice bran production process. The methods used in this research were descriptive and experimental methods. This research sample were critical point consisting of raw material, fermentation, and roasting. The results of I-MR control chart analysis on raw materials show that all parameters are still under control. The results of control chart analysis (Individual Value) in the roasting process show that in the chromaticity parameter a* (2,01) there is one point outside the statistical control limits, and in the parameters water content, pH, brightness (L*), chromaticity b*, chroma, free fatty acids, and peroxide value are still controlled. Meanwhile, in the analysis of the MR (Moving Range) control chart on the parameters pH (-0,2) and chromaticity a* (1,21) there is one point outside the statistical control limits, and on the parameters water content, brightness (L*), chromaticity b*, free fatty acids and peroxide value are still under control. Improper control of the quality of raw material and production processes is the cause of damage to the quality of fermented rice bran products and improvements need to be made such as stabilizing raw material, minimizing fermentation time and lowering the temperature of the roasting process.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Bekatul merupakan lapisan terluar dari beras dan lapisan terdalam dari sekam padi yang terkelupas pada saat proses penggilingan padi. Tujuan penelitian ini adalah menganalisis mutu bahan baku, mutu produk, faktor-faktor penyebab kerusakan mutu, dan mengidentifikasi perbaikan kerusakan mutu dengan pendekatan statistical process control pada proses produksi bekatul fermentasi. Metode yang digunakan dalam penelitian ini menggunakan metode deskriptif dan eksperimental. Sampel penelitian ini adalah titik kritis yang terdiri dari bahan baku, fermentasi, dan penyangraian. Hasil analisis peta kendali I-MR pada bahan baku menunjukkan bahwa seluruh parameter masih terkendali. Hasil analisis peta kendali (Individual Value) pada proses penyangraian menunjukkan bahwa pada parameter kromatisitas a* (2,01) terdapat satu titik di luar batas kendali statistik, dan pada parameter kadar air, pH, kecerahan (L* ), kromatisitas b*, kroma, asam lemak bebas, dan bilangan peroksida masih terkendali. Sedangkan pada analisis peta kendali MR (Moving Range) pada parameter pH (-0,2) dan kromatisitas a* (1,21) terdapat satu titik di luar batas kendali statistik, dan pada parameter kadar air, kecerahan (L*), kromatisitas b*, asam lemak bebas dan bilangan peroksida masih terkendali. Pengendalian mutu bahan baku dan proses produksi yang tidak tepat menjadi penyebab rusaknya mutu produk dedak fermentasi dan perlu dilakukan perbaikan seperti stabilisasi bahan baku, memperkecil waktu fermentasi dan menurunkan suhu proses penyangraian. | |||||||||
| Uncontrolled Keywords: | control chart, fermented rice bran, statistical process control | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Viki Fadilah | |||||||||
| Date Deposited: | 23 Sep 2024 09:55 | |||||||||
| Last Modified: | 23 Sep 2024 09:55 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42354 |
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