Optimasi Formula Stik Daun Beluntas (Pluchea indica) di PT XYZ Menggunakan D-Optimal Mixture Design

Abstract

PT XYZ ingin memperbaiki formula produk stik daun beluntas (Pluchea indica) yang diproduksinya. Penambahan pati tapioka dan NaHCO3 diketahui dapat meningkatkan kerenyahan produk stik simulasi. Penelitian ini bertujuan mengoptimasi formula stik daun beluntas menggunakan metode D-optimal mixture design, dan mendapatkan formula terpilih yang akan digunakan dalam komersialisasi. Tahapan penelitian terdiri dari penetapan diagram alir proses produksi, pembandingan produk dengan produk sejenis, penetapan target formulasi dan batas-batas pengujian, perancangan formula dan pengujian respon, optimasi, verifikasi, dan pengujian banding. Berdasarkan hasil D-optimal mixture design, diperoleh formula optimal dengan nilai desirability 0,817 untuk proporsi tepung terigu 51,306%, tapioka 3,666%, dan NaHCO3 0,028%. Daya patah formula optimal sebesar 586,21 gF turun dari daya patah formula awal sebesar 719,20 gF. Formula optimal ditetapkan sebagai formula terpilih dengan pertimbangan daya patah yang lebih ringan, dan kemudahan proses pembuatan. Rating hedonik overall yang diberikan panelis terhadap formula terpilih sebesar 5,6 ± 1,1 yang menunjukkan formula cukup disukai.

PT XYZ aims to improve the formula of beluntas (Pluchea indica) leaf sticks they produced. The addition of tapioca starch and NaHCO3 is known to improve the crispiness of the simulated sticks products. This research aims to optimize the formula of beluntas leaf sticks using the D-optimal mixture design and to obtain the selected formula which will be used for comercialization. The research stages include the production process flow diagram determination, benchmarking the product with similar products, formulation targets and testing limits determination, designation of the formula, and response testing, optimization, verification, and comparative testing. Based on the D-optimal mixture design results, the optimal formula was obtained with a desirability value of 0.817 for the proportion of wheat flour at 51.306%, tapioca at 3.666%, and NaHCO3 at 0.028%. Fracturability of the optimal formula at 586.21 gF decreased from fracturability of the initial formula at 719.20 gF. The optimal formula was chosen as the selected formula considering its lighter fracturability, and ease of production process. The overall hedonic rating given by the panelists for the selected formula at 5.6 ± 1.1 which indicates the formula is quite favorable.