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.