Pengaruh Variabilitas Waktu Pencampuran Terhadap Homogenitas dan Konsistensi Mutu Tepung Bumbu Serbaguna di PT XYZ

Abstract

Penelitian ini dilatarbelakangi oleh inkonsistensi mutu tepung bumbu serbaguna di PT XYZ yang diduga dipengaruhi oleh waktu pencampuran. Penelitian ini bertujuan menganalisis pengaruh variasi waktu pencampuran terhadap kadar air, kadar garam, homogenitas, dan mutu sensori serta menentukan waktu pencampuran yang optimal. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan empat perlakuan waktu pencampuran, yaitu 5, 15, 25, dan 35 menit. Hasil penelitian menunjukkan bahwa semakin lama waktu pencampuran, kadar air dan kadar garam menurun dari 12,73% menjadi 11,27%, dan dari 0,94% menjadi 0,74%, koefisien variasi (CV) menurun dari 10,776% menjadi 1,917% yang menunjukkan peningkatan homogenitas campuran. Perlakuan 25 menit dan 35 menit menghasilkan mutu sensori terbaik dan tidak berbeda nyata. Waktu pencampuran 25 menit ditetapkan sebagai kondisi optimal karena menghasilkan campuran homogen, memenuhi persyaratan kadar air SNI, memenuhi standar kadar garam perusahaan, serta memiliki mutu sensori yang baik.

This study was motivated by the inconsistent quality of multipurpose seasoned flour produced at PT XYZ, which was suspected to be influenced by mixing time. The objective of this study was to analyze the effect of different mixing times on moisture content, salt content, homogeneity, and sensory quality, and to determine the optimum mixing time. The study employed a Completely Randomized Design (CRD) with a single factor consisting of four mixing time treatments: 5, 15, 25, and 35 minutes. The results showed that increasing the mixing time decreased the moisture content from 12,73% to 11,27% and the salt content from 0,94% to 0,74%. The coefficient of variation (CV) also decreased from 10,776% to 1,917%, indicating improved mixing homogeneity. The 25-minute and 35-minute mixing treatments produced the best sensory quality and were not significantly different. A mixing time of 25 minutes was determined to be the optimal condition because it produced a homogeneous mixture, complied with the Indonesian National Standard (SNI) for moisture content, met the company's salt content standard, and exhibited good sensory quality.