Robust Design Sistem Produksi Suplemen Black Garlic Cair Dengan Mempertimbangkan Hazard Analysis And Critical Control Points

Wahyuono, Bonny Agung (2024) Robust Design Sistem Produksi Suplemen Black Garlic Cair Dengan Mempertimbangkan Hazard Analysis And Critical Control Points. Masters thesis, Institut Teknologi Sepuluh November.

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Abstract

Pengembangan produk suplemen cair berbahan Black Garlic (BG) atau Bawang Lanang Hitam merupakan penelitian yang dilakukan oleh sebuah badan penelitian di Indonesia. BG berfungsi untuk membantu pencegahan dan terapi diabetes dan penyakit kardiovaskular. Dari studi pasar, diketahui produk BG yang sudah ada di pasar sangat diminati. Oleh karena itu, diperlukan persiapan untuk komersialisasi skala besar. Untuk tahapan komersialisasi skala besar, diperlukan perancangan proses dan sistem produksi yang robust. Pengembangan produk suplemen BG dalam tahapan komersialisasi skala besar diperlukan perancangan proses dan sistem produksi untuk menghasilkan produk sesuai karakteristik kualitas tertentu. Dalam riset tesis ini, dirancang sistem produksi suplemen cair berbahan BG yang diharapkan menjadi standar produksi suplemen cair berbahan BG yang mempertimbangkan keamanan produk, kualitas produk, dan efisiensi produksi. Penelitian ini akan merancang proses produksi BG untuk memenuhi spesifikasi kualitas dan standar keamanan pangan beserta sistem produksinya. Penelitian akan dilakukan dengan eksperimen Taguchi dan kemudian dilanjutkan dengan Hazard Analysis and Critical Control Points (HACCP). Pada tahap eksperimen, dipilih beberapa atribut kualitas BG yang penting sebagai respon. Faktor yang mempengaruhi kualitas ditentukan melalui Focus Group Discussion dengan melibatkan stakeholder perusahaan. Eksperimen dilakukan menggunakan skala pilot plant. Hasil eksperimen eksperimen Taguchi yang telah dilakukan, didapatkan kesimpulan bahwa penggunaan setting level optimal yang terpilih dapat meningkatkan kadar Asam Amino S-allyl cysteine (SAC) adalah A1=Alat Pembersih dan Penimbang (Menggunakan Washing Bucket), B1= Suhu Formulasi BG (30oC), C1 = Waktu Formulasi BG (60 menit), D2 = Proses Pendinginan (Dengan Percepatan), E1 = Kemasan Penyimpanan (Aluminium Sachet), F1= Suhu Penyimpanan (28oC), G1= Perlakuan pada BG (Kupas).
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The development of liquid supplement products made from Black Garlic (BG) or Black Garlic is research carried out by a research agency in Indonesia. BG functions to help prevent and treat diabetes and cardiovascular disease. From market studies, it is known that BG products that are already on the market are very popular. Therefore, preparations for large-scale commercialization are needed. For the large-scale commercialization stage, robust process design and production systems are required. BG is currently in the large-scale commercialization stage. It is necessary to design processes and production systems to produce products according to certain quality characteristics. In this thesis research, a production system for liquid supplements made from BG was designed which is expected to become a standard for the production of liquid supplements made from BG that takes into account product safety, product quality and production efficiency. This research will design the BG production process to meet quality specifications and food safety standards along with the production system. The research will be carried out by carrying out Taguchi experiments and then continuing with Hazard Analysis and Critical Control Points (HACCP). At the experimental stage, several important BG quality attributes were selected as responses. Factors that influence quality are determined through Focus Group Discussions involving company stakeholders. Experiments were carried out using a laboratory scale. As a result of the Taguchi experiments that have been carried out, it was concluded that using the selected optimal level setting can increasing the Asam Amino S-allyl cysteine (SAC) level, namely A1 = Cleaning and Weighing Equipment (Using Washing Bucket), B1 = BG Formulation Temperature (30oC), C1 = BG Formulation Time (60 minutes), D2 = Cooling Process (Accelerated), E1 = Storage Packaging (Aluminum Sachet), F1= Storage Temperature (28oC), G1= BG Treatment (Peel).

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	bawang putih hitam cair, desain kokoh, HACCP, Eksperimen; liquid black garlic, robust desain, HACCP, Experiment
Subjects:	T Technology > T Technology (General) > T58.8 Productivity. Efficiency
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Industrial Engineering > 26101-(S2) Master Thesis
Depositing User:	Bonny Agung Wahyuono
Date Deposited:	16 Feb 2024 07:14
Last Modified:	16 Feb 2024 07:14
URI:	http://repository.its.ac.id/id/eprint/107445

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