| dc.contributor.advisor | Anggarkasih, Made Gayatri | |
| dc.contributor.author | Sugito, Yesheinta Amalia Rahmadani | |
| dc.date.accessioned | 2024-07-26T06:08:06Z | |
| dc.date.available | 2024-07-26T06:08:06Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/154869 | |
| dc.description.abstract | Pengawasan dan pengendalian mutu merupakan faktor yang sangat penting bagi perusahaan karena membantu menjaga konsistensi kualitas produk yang dihasilkan. Oleh karena itu, langkah-langkah pengendalian diperlukan untuk meminimalkan terjadinya cooking loss. Penelitian ini bertujuan untuk menganalisis penyebab utama terjadinya perbandingan cooking loss pada produk sosis ayam Long dan Short. Merumuskan usulan tindakan perbaikan dalam mengatasi pengendalian cooking loss pada produk sosis ayam yang diproduksi oleh PT Phalosari Unggul Jaya. Berdasarkan hasil penelitian cooking loss yang dihasilkan, bahwa proses dalam keadaan tidak terkontrol. Data cooking loss sosis ayam diambil dari 25 dan 14 sub kelompok, dengan setiap sub kelompok diambil 12 kali. Data yang telah dikumpulkan kemudian digambarkan pada garis kendali. Berdasarkan bagan kendali persentase cooking loss sosis ayam short 5,5% dan long 6,3%. Faktor penyebab ketidakterkendalian cooking loss adalah faktor material, metode, manusia, dan mesin. | |
| dc.description.abstract | Supervision and quality control are very important factors for companies
because they help maintain the consistency of the quality of the products produced.
Therefore, control measures are needed to minimize the occurrence of cooking loss.
This research aims to analyze the main causes of comparison of cooking loss in
Long and Short chicken sausage products. Formulate proposals for corrective action
to overcome cooking loss control in chicken sausage products produced by PT
Phalosari Unggul Jaya. Based on the results of the resulting cooking loss research,
the process is in an uncontrolled state. Chicken sausage cooking loss data was taken
from 25 and 14 sub-groups, with each sub-group taken 12 times. The data that has
been collected is then depicted on the control line. Based on the control chart, the
cooking loss percentage for short chicken sausages is 5.5% and long 6.3%. Factors
causing uncontrollable cooking loss are material, method, human and machine
factors. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Analisis Cooking Loss pada Produk Sosis Ayam di PT Phalosari Unggul Jaya | id |
| dc.title.alternative | Analysis of Cooking Loss on Chicken Sausage Products at PT Phalosari Unggul Jaya | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | cooking loss | id |
| dc.subject.keyword | chicken sausage | id |
| dc.subject.keyword | quality control | id |
