Pengaruh Suhu Zona Oven Terhadap Kadar Air Biskuit Kentang di PT Siantar Top Sidoarjo

Abstract

Proses pemanggangan di industri makanan merupakan langkah kritis yang penentu kualitas akhir produk. Pada industri biskuit seperti PT Siantar Top Sidoarjo, pengendalian suhu oven selama proses pemangganan memiliki peran vital dalam menentukan kadar air biskuit kentang. Tujuan dari penelitian ini adalah mengidentifikasi faktor penyebab mutu produk biskut kentang akibat fluktuasi suhu selama proses pemanggangan. Pengumpulan data dilakukan pengambilan data primer dengan mencatat suhu zona oven I sampai IV dan hasil pengujian kadar air biskuit menggunakan moisture analyzer untuk diteliti lebih lanjut menggunakan spss grafik Individual moving range, QC tool (Fishbone, tindakan verifikasi, analisis akar penyebab (why-why analys), dan analisis 5W 1H), dan data skunder studi literatur. Berdasarkan hasil pengamatan untuk memperoleh kadar air yag standar harus menjaga suhu ketika proses pemangganan dari zona 1 sampai 4, tetapi ketika menjaga suhu masih terdapat beberapa permasalahan yang menyebabkan terjadinya suhu masing-masing zona dan kadar air diluar kendali. Kemudian dilakukan analisis lebih lanjut menggunakan diagram Fishbone, tindakan verifikasi, analisis akar penyebab (why-why analys), dan analisis 5W 1H. Untuk memperoleh hasil kadar air sesuai standar harus menjaga masing-masing zona tetap standard dan melakukan pengawasan lebih.

The baking process in the food industry is a critical step that determines the final quality of the product. In the biscuit industry such as PT Siantar Top Sidoarjo, oven temperature control during the subscription process has a vital role in determining the moisture content of potato biscuits. The purpose of this study is to identify the factors that cause the quality of potato biscuit products due to temperature fluctuations during the baking process. Data collection was carried out by taking primary data by recording the temperature of oven zones I to IV and the results of testing the moisture content of biscuits using a moisture analyzer to be further investigated using the spss graph Individual moving range, QC tool (Fishbone, verification action, root cause analysis (why-why analys), and 5W 1H analysis), and secondary data literature study. Based on the results of observations to obtain a standardized moisture content must maintain the temperature during the subscription process from zones 1 to 4, but when maintaining the temperature there are still several problems that cause the temperature of each zone and moisture content out of control. Then further analysis is carried out using Fishbone diagrams, verification actions, root cause analysis (why-why analysis), and 5W 1H analysis. To obtain standardized water content results, each zone must remain standard and conduct more supervision.