Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ
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).
References
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Andespa, I. (2020). Analisis Pengendalian Mutu Dengan Menggunakan Statistical Quality Control (Sqc) Pada Pt.Pratama Abadi Industri (Jx) Sukabumi. E-Jurnal Ekonomi Dan Bisnis Universitas Udayana, 9(2), 129–160. https://doi.org/10.24843/eeb.2020.v09.i02.p02
Cholis, U. N. (2013). Pengaruh Pelatihan Karyawan Terhadap Produktivitas Kerja di PT. Pacific Indo Packing Surabaya. Jurnal Administrasi Perkantoran …, 1(03), 1–17.
Coccia, M. (2020). Fishbone diagram for technological analysis and foresight. International Journal of Foresight and Innovation Policy, 14(2–4), 225–247.
Deeth, H. C., & Lewis, M. J. (2017). High Temperature Processing of Milk and Milk Products. John Wiley & Sons, Ltd.
Eissa, M. E., Mahmoud, A. M., & Nouby, A. S. (2015). Control chart in microbiological cleaning efficacy of pharmaceutical facility. Dhaka University Journal of Pharmaceutical Sciences, 14(2), 133–138. https://doi.org/10.3329/dujps.v14i2.28501
Elmas, M. S. H. (2017). Pengendalian Kualitas dengan Menggunakan Metode Statistical Quality Control (SQC) untuk Meminimumkan Produk Gagal pada Toko Roti Barokah Bakery. Jurnal Penelitian Ilmu Ekonomi, 7, 15–22.
Faizuddin, M., Poniman, P., & Jumi, J. (2016). Analisis Pengendalian Kualitas Produk Dalam Upaya Mengendalikan Tingkat Kerusakan Produk Ekspor Di Pt. Asia Pacific Fibers, Tbk Kaliwungu. Jurnal of Business Studies, 11–22.
Fathussyaadah, E., & Ardiansyah, A. (2020). Pengaruh Lingkungan Kerja Terhadap Produktivitas Kerja Karyawan Bagian Produksi Susu UHT PT. INDOLAKTO. Jurnal Ekonomak, 6(2), 1–15.
Gandhi, K., Sharma, R., Gautam, P. B., & Mann, B. (2020). Chemical Quality Assurance of Milk and Milk Products. Springer Nature Singapore. https://doi.org/10.1007/978-981-15-4167-4_4
Gardjito, E. (2017). Pengendalian Mutu Beton Dengan Metode Control Chart (Spc) Dan Process Capability (Six- Sigma) Padapekerjaan Konstruksi. UKaRsT, 1(2), 110–119.
Hairiyah, N., Amalia, R. R., & Luliyanti, E. (2019). Analisis Statistical Quality Control (SQC) pada Produksi Roti di Aremania Bakery. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 8(1), 41–48. https://doi.org/10.21776/ub.industria.2019.008.01.5
Hudori, M. (2015). Pengendalian Kualitas Crude Palm Oil (CPO) di Pabrik Kelapa Sawit dengan Menggunakan Individual Moving Range (I-MR) Chart. Proceding of Operational Excellence Conference-2nd, 2, 177–184.
Jugulum, R. (2014). Competing with High Quality Data: Concepts, Tools, and Techniques for Building A Successful Approach to Data Quality. John Wiley & Sons, Inc.
Kresta, S. M., Etchells III, A. W., Dickey, D. S., & Atiemo-Obeng, V. A. (2016). Advances in Industrial Mixing: A Companion to the Handbook of Industrial Mixing. John Wiley & Sons, Inc.
Lee, E., Lee, J., Hong, J., Ko, Y., Kwon, Y., Park, S. C., Lee, J., & Yi, M. (2012). Analysis of Uncontrollable Variables to the Performance of Predefined Tasks. Journal of Software Engineering and Applications, 05(12), 140–143. https://doi.org/10.4236/jsea.2012.512b027
Lim, S. A. H., & Antony, J. (2019). Statistical Process Control for The Food Industry. John Wiley & Sons, Ltd.
Montgomery, D. C. (2013). Introduction to Statistical Quality Control. John Wiley & Sons, Ltd.
Montgomery, D. C. (2017). Design and Analysis of Experiments. In Mycological Research (9th ed., Vol. 106, Issue 11). John Wiley & Sons, Ltd.
Mrugalska, B., & Ahram, T. (2017). Managing variations in process control: An overview of sources and degradation methods. Advances in Intelligent Systems and Computing, 486(January), 377–387. https://doi.org/10.1007/978-3-319-41685-4_34
Pestana, J. M., Gennari, A., Monteiro, B. W., Lehn, D. N., & De Souza, C. F. V. (2015). Effects of pasteurization and ultra-high temperature processes on proximate composition and fatty acid profile in bovine milk. American Journal of Food Technology, 10(6), 265–272. https://doi.org/10.3923/ajft.2015.265.272
Pranajaya, A., Widodo, L., & Wayan Sukania, I. (2014). Perancangan Panggung Penuangan yang Ergonomis untuk Mengurangi Waste Pada Proses Mixing dan Perancangan Wadah Bahan Baku pada PT. Elastis Reka Aktif . Jurnal SINERGI, 18(3), 155–164.
Purnama, R. C., Retnaningsih, A., & Aprianti, I. (2019). Perbandingan Kadar Protein Susu Cair Uht Full Cream Pada Penyimpanan Suhu Kamar Dan Suhu Lemari Pendingin Dengan Variasi Lama Penyimpanan Dengan Metode Kjeldhal. Jurnal Analis Farmas, 4(1), 50–58.
Pusparini, E. T., Kramadibrata, A. M., & Widyasanti, A. (2018). Rekayasa Sistem Pengendalian Mutu Produk Olahan Singkong dengan Metode Proses Kontrol Statistik (Studi Kasus Kripik Singkong Merk “Bah Dukun” Di CV. Arva Snack ). Jurnal Ilmiah Mahasiswa Agroinfo Galuh, 4(3), 881–896.
Ratna, M, W, S., Rahayu, E, S., & Sundari, M, T. (2016). Analisis Perilaku Konsumen Susu UHT (Ultra High Temperature) Di Pasar Swalayan Kota Surakarta. Agrista: Jurnal Ilmiah Mahasiswa Agribisnis UNS, 4(3), 433–443.
Ratnadi, R., & Suprianto, E. (2016). Pengendalian Kualitas Produksi Menggunakan Alat Bantu Statistik (Seven Tools) Dalam Upaya Menekan Tingkat Kerusakan Produk. Jurnal Indept, 6(2), 11.
Rezalti, D. T., & Susetyo, A. E. (2020). Kadar Suhu dan Kelembaban di Ruang Produksi Wedang Uwuh Universitas Sarjanawiyata Tamansiswa. IEJST (Industrial Engineering Journal of The University of Sarjanawiyata Tamansiswa), 4(2), 70–78.
Somadi, S., Priambodo, B. S., & Okarini, P. R. (2020). Evaluasi Kerusakan Barang dalam Proses Pengiriman dengan Menggunakan Metode Seven Tools. Jurnal INTECH Teknik Industri Universitas Serang Raya, 6(1), 1–11. https://doi.org/10.30656/intech.v6i1.2008
Taufik, A., Santoso, S., Fahmi, M. I., Restuanto, F., & Yamin, S. (2022). The Role of Service and Product Quality on Customer Loyalty. Journal of Consumer Sciences, 7(1), 68–82. https://doi.org/10.29244/jcs.7.1.68-82
Thompkinson, D. K., & Sabikhi, L. (2012). Quality Milk Production Processing Technology. New India Publishing Agency.
Tidona, F., Francolino, S., Ghiglietti, R., Locci, F., Brusa, G., Alinovi, M., Mucchetti, G., & Giraffa, G. (2020). Application of recombined milk to produce crescenza-type cheese in laboratory-scale cheesemaking: Implications on technology and sensory properties. Foods, 9(928), 1–12. https://doi.org/10.3390/foods9070928
Uddin, M., Mazed, M., Islam, M., Hassan, N., & Khan, M. (2015). Comparative Study on the Dahi-prepared from Whole Milk, Skim Milk, Reconstituted Milk and Recombined Milk. Journal of Environmental Science and Natural Resources, 6(1), 261–266. https://doi.org/10.3329/jesnr.v6i1.22076
Published
2022-06-29
How to Cite
SITORUS, Ester Mastiur; MELA, Ervina.
Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ.
Indonesian Journal of Food Technology, [S.l.], v. 1, n. 1, p. 24-45, june 2022.
ISSN 2962-6641.
Available at: <http://jos.unsoed.ac.id/index.php/ijft/article/view/5950>. Date accessed: 04 may 2024.
doi: https://doi.org/10.20884/1.ijft.2022.1.1.5950.
Section
Articles
