Analisis Loss dan Optimasi Proses Rework Margarin di PT Unilever Indonesia Tbk., Cikarang

Abstract

Margarine is an emulsion with water in oil (W/O) emulsion type. General provisions of margarine are containing not less than 80% of fat, water, emulsifiers, salt, preservatives, dyes, fragrances (within safe limits) as well as vitamins. During this time, loss of both MPU loss in process or give away were occurred. Moreover, after the production once every two weeks or if there is accumulation of products on production line, clean in place (CIP) process would conducted. Rinse water after CIP can be used rework as raw material of margarine for the next batch. The aims of this research is to identify the loss on each filling machine, to calculate the amount of water added based on the mass balance that will be used to test, evaluate the quality of the product after the trial based on the product moisture content in accordance with the provisions of SNI, and to set the amount of water added by evaluation after the trial. The highest total loss occurred in MPU 4 and the rinse water after CIP that can be used for the formulation is 280 kg to produce the margarine products corresponding with the provisions of SNI.