Analisis Permasalahan Peningkatan Fouling Unit UHT pada Proses Sterilisasi Susu UHT PT XYZ
Date
2024Author
Latifah, Yasmin Aliya
Suyatma, Nugraha Edhi
Zamaluddien, Anis
Metadata
Show full item recordAbstract
PT XYZ memproduksi susu UHT (Ultra High Temperature) varian chocolate
dan non-chocolate (strawberry, vanilla, dan plain). Industri ini mengalami
permasalahan fouling saat sterilisasi tetapi laju fouling yang cepat hanya dialami
varian non-chocolate. Fouling terjadi akibat penumpukan endapan komponen susu
yang teragregasi saat dipanaskan lalu menempel pada permukaan pipa heat
exchanger. Diperlukan upaya untuk menganalisis penyebab permasalahan serta
memberikan rekomendasi perbaikan untuk menurunkan laju fouling dengan
menerapkan siklus PDCA (Plan, Do, Check, dan Action) dan alat bantu statistik
berupa diagram Ishikawa, tabel true and false analysis, tabel why-why analysis, dan
run chart. Faktor penyebab permasalahan laju fouling yang cepat saat sterilisasi
susu UHT varian non-chocolate meliputi kondisi pH mixing susu, laju peningkatan
delta T (ΔT), komposisi deposit susu, dan pengaruh stabilizer. Banyaknya
kandungan mineral dan sedikit protein dalam deposit didukung dengan data kadar
abu varian strawberry dan vanilla masing-masing sebanyak 73,35% dan 73,56%
lebih besar dari varian chocolate yaitu 62,53% serta data protein deposit varian
plain hanya sebesar 9,34%. Upaya perbaikan lanjutan akan difokuskan untuk
menguji komposisi deposit susu secara lengkap supaya diketahui komponen
penyusun deposit susu terutama jenis dan total mineral serta protein dalam deposit
masing-masing varian, penyesuaian konsentrasi stabilizer pada varian non-chocolate,
serta mengevaluasi upaya perbaikan sebelumnya. PT XYZ produced UHT (Ultra High Temperature) milk in chocolate and nonchocolate
variants (strawberry, vanilla, and plain). This industry was facing fouling
problem in the surface of heat exchanger pipe during sterilization, but the faster
fouling rate was only by non-chocolate variants. Corrective actions were needed to
analyze the causes of the problem and provide recommendations by applying the
PDCA cycle (Plan, Do, Check, and Action) and statistical tools consist of an
Ishikawa diagram, true and false analysis table, why-why analysis table, and run
chart. The factors causing the problem were the pH condition of the milk mixing
process, the rate of increase in delta T (ΔT), the composition of the milk deposit,
and the influence of stabilizer. The large amount of mineral content and little protein
in the deposit was supported by ash content data for the strawberry and vanilla,
73,35% and 73,56% respectively, greater than the chocolate, 62,53%, and protein
deposit data for the plain, only 9,34%. Further corrective actions will be focused on
testing the complete deposit compositions of each variant particularly the types and
amount of minerals and protein, adjusting the stabilizer concentration of the non-chocolate
variant, and evaluating the previous improvement actions.