http://repository.ipb.ac.id/handle/123456789/48 Fri, 24 Apr 2026 23:15:15 GMT 2026-04-24T23:15:15Z http://repository.ipb.ac.id/handle/123456789/170988 Optimasi Kinerja Mesin Hot Press Di PT. XYZ Melalui Penerapan Metode Overall Equipment Effectiveness (OEE) Muslich; Diana, Nabila Wira PT. XYZ is a company engaged in manufacturing wood for the international market. In an effort to maintain competitiveness and operational efficiency, the company continues to evaluate the performance of production machines, including hot press machines that play an important role in the production process. This study aims to analyze the performance of hot press machines at PT. XYZ using the Overall Equipment Effectiveness (OEE) method, identify factors that affect operational efficiency based on OEE and Six Big Losses analysis, and provide recommendations for improvement to increase efficiency and productivity. The OEE method is used to evaluate the level of machine effectiveness, while the Six Big Losses analysis identifies the biggest types of losses. The FMEA method was also applied to prioritize improvements based on the most significant potential failures. The results showed that the OEE value of the hot press machine reached 82.21%, lower than the international standard of 85%. The biggest loss was caused by reject/rework of 6%, which mainly occurred because the veneer did not stick perfectly to the veneer joint core lamination (VJCL). Further analysis used fishbone to identify the main weaknesses in the veneer attachment process. As a solution, it is recommended to add automatic air spray on the conveyor before the material enters the hot press machine, to ensure maximum veneer adhesion. This strategy is expected to reduce reject/rework losses, improve machine efficiency, and bring the OEE value closer to international standards. Wed, 01 Jan 2025 00:00:00 GMT http://repository.ipb.ac.id/handle/123456789/170988 2025-01-01T00:00:00Z http://repository.ipb.ac.id/handle/123456789/164225 Pengembangan Metoda Analisa Kadar Pati Pada Komoditas Hasil Pertanian Dengan Pendekatan Hidrolisis Enzimatis Purnawati, Rini; Purnawati, Dyah Analisa kadar pati pada metoda Luff Schoorl diawali dengan hidrolisis pati menggunakan asam menjadi glukosa, hal ini kurang tepat bila digunakan untuk menganalisa kadar pati pada komoditas hasil pertanian. HCl yang digunakan untuk menghidrolisis pati menjadi glukosa dapat menyebabkan karbohidrat lain selain pati seperti pektin, xylosa, selulosa, hemiselulosa dan lignin yang terkandung dalam bahan akan ikut terhidrolisa menjadi gula pereduksi sehingga menyebabkan intervensi nilai pengukuran. Enzim mempunyai kemampuan menghidrolisis yang sangat spesifik. Pada penelitian ini dilakukan pengembangan metode analisa kadar pati pada komoditas hasil pertanian dengan menggunakan enzin −amylase untuk proses likuifikasi dilanjutkan hidrolisis menjadi glukosa menggunakan amiloglukosidase untuk memutus ikatan di − menjadi monosakarida dan pululanase untuk memutus ikatan di − , selanjutnya glukosa dianalisa dengan metoda DNS secara spectrofotometri, dan dilakukan validasi metoda. Hasil validasi metoda analisis adalah linieritas dengan persamaan regresi y = 0,002x + 0,0343 nilai R2 = 0,9974, presisi dengan nilai Relatif Standar Deviasi (RSD) = 1,464, akurasi dengan persen perolehan kembali (%recovery) 96,50 – 106,21 %. Nilai LOD dan LOQ masing-masing sebesar 19 ppm dan 64 ppm. Sun, 01 Jun 2025 00:00:00 GMT http://repository.ipb.ac.id/handle/123456789/164225 2025-06-01T00:00:00Z http://repository.ipb.ac.id/handle/123456789/163740 Perbaikan Kualitas Tepung Ubi Jalar Putih Dengan Ikat Silang Asam Amino Oleh Enzim Transglutaminase Raharja, Sapta; Sutrabalsa, Mardino Putra Application of white sweet potato flour, needs to be done in improving the functional properties of flour. Cross-linking between amino acids with transglutaminase enzyme is one of the efforts to improve functional properties so that it can improve the quality of white sweet potato flour. The treatment in this study was the difference in transglutaminase enzyme concentration of 4 U/g, 8 U/g and 12 U/g. The tests in this study were water content, ash content, protein content, viscosity and granularity. The addition of different concentrations of transglutaminase enzyme resulted in differences in the protein content of white sweet potato flour. The protein content is the main issue in this study that can be increased by modifying the cross-linking of white sweet potato flour. Modified white sweet potato flour is known to give the best results with the addition of transglutaminase enzyme at a concentration of 8 U/g. The modified white sweet potato flour had a moisture content of 11.07%, an ash content of 2.53%, a protein content of 7.20%, a viscosity of 4.999 mPa.s and an average particle size of 12 μm. Sun, 01 Jun 2025 00:00:00 GMT http://repository.ipb.ac.id/handle/123456789/163740 2025-06-01T00:00:00Z http://repository.ipb.ac.id/handle/123456789/163628 Peningkatan Kualitas Tepung Talas (Colocasia Esculenta) Dengan Menggunakan Metode Ikat Silang Asam Amino Oleh Enzim Transglutaminase Pebriyanti, Elsa; Raharja, Sapta This research aims to improve the quality of taro flour (Colocasia esculenta) through the cross-linking method using transglutaminase enzymes and amino acids. Parameters analyzed include water content, ash content, protein content, viscosity and characteristics of flour granules. Research was carried out quantitatively in the laboratory to measure changes in the physicochemical characteristics of flour after modification. The results showed that the water content of modified taro flour decreased along with increasing enzyme concentration, from 10.14% at a concentration of 4 U/g to 6.39% at 12 U/g, which meets the SNI 3753:2018 standard. The ash content was mostly within standard limits, except for the enzyme concentration of 4 U/g which was 0.75%. The protein content increased significantly, with the highest concentration reaching 7.59%, meeting the minimum standard for wheat flour based on SNI. The viscosity of flour decreased after modification, but is still relevant for certain applications. The granule shape shows changes with the modified flour grains being more separated than the original flour. This research concludes that the cross-linking method can improve the quality of taro flour, making it a potential alternative to replace wheat flour in various food applications. With these results, the use of taro flour not only supports food diversification but also reduces dependence on imported wheat flour. Sun, 01 Jun 2025 00:00:00 GMT http://repository.ipb.ac.id/handle/123456789/163628 2025-06-01T00:00:00Z