Analisis Cooking Loss Pada Proses Pemasakan Sosis Dengan Pendekatan Statistical Process Control di PT XYZ

Abstract

Industri XYZ merupakan perusahaan pangan yang memproduksi berbagai produk olahan frozen food, termasuk sosis. Salah satu permasalahan yang dihadapi adalah tingginya cooking loss selama proses pemasakan yang berfluktuasi dan sering melampaui standar perusahaan (4–7%). Penelitian ini bertujuan menganalisis variasi dan penyebab cooking loss menggunakan pendekatan Statistical Process Control (SPC). Metode penelitian menggunakan bagan kendali X-Bar dan R-Chart, diagram Ishikawa, 5 whys analysis dan uji statistik Mann-Whitney U. Hasil penelitian sebelum perbaikan, rata-rata cooking loss sebesar 7,93%. Faktor penyebab utama meliputi kelalaian pekerja dan kurangnya personel, ketidaksesuaian suhu dan waktu pemasakan, tingginya beban produksi, serta penggunaan termometer yang belum terkalibrasi. Setelah penerapan Instruksi Kerja sesuai standar perusahaan dan pelatihan karyawan, rata-rata cooking loss menurun menjadi 4,49%. Hasil uji Mann-Whitney U menunjukan adanya perubahan yang signifikan dengan nilai signifikansi 0,001 < (a = 0,05).

Industri XYZ is a food company producing various frozen processed products, including sausages. One of the problems faced is the high cooking loss during the cooking process, which fluctuates and often exceeds the company's standard (4–7%). This research aims to analyze the variation and causes of cooking loss using a Statistical Process Control (SPC) approach. The research method uses X-Bar and R-Chart, Ishikawa diagrams, 5 whys analysis, and the Mann-Whitney U statistical test. The results showed that before improvement, the average cooking loss was 7.93%. The main contributing factors included worker negligence and insufficient personnel, inconsistency in cooking temperature and time, high production load, and the use of uncalibrated thermometers. After the implementation of work instructions in accordance with company standards and employee training, the average cooking loss decreased to 4.49%. The Mann-Whitney U test results showed a significant change, with a significance value of 0.001 < (a = 0,05).