Analisis Konfigurasi Proses Produksi Cokelat Stick Coverture Menggunakan Metode Design of Experiments (DOE) di PT. Gandum Mas Kencana

Authors

  • Teguh Sulistyo Budi Universitas Pamulang
  • Edi Supriyadi Universitas Pamulang
  • Marjuki Zulziar Universitas Pamulang

DOI:

https://doi.org/10.32493/jitmi.v1i1.y2018.p%25p

Abstract

ABSTRAK

 

            PT. Gandum Mas Kencana merupakan perusahaan swasta nasional yang bergerak pada bidang industri makanan berbahan dasar cokelat dengan merk Colatta. Penelitian ini penulis menganalisa pada bagian proses produksi pembuatan cokelat Stick Coverture menggunakan metode Design Of Experiments (DOE) untuk menentukan kondisi ideal sebuah proses produksi dengan tingkat kerusakan minimal. Metode DOE merupakan sebuah teknik eksperimental yang membantu untuk menyelidiki kombinasi terbaik dari parameter proses, kuantitas yang berubah, tingkat dan kombinasi dalam rangka mendapatkan hasil yang optimal. Dengan penerapan metode DOE, didapatkan hasil setting level optimal dari 3 faktor yang ada, yaitu Komposisi Material Hardener 1,5 Kg, Suhu Cokelat 29oC, dan Speed Conveyor Belt 12Hz. Hasil dari perhitungan Anova dengan nilai F-Ratio (4,587), (3,999), (3,966) F-Tabel (3,37), dengan diikuti penurunan jumlah persentase cacat komulatif yang sebelumnya sebesar 23,27% menjadi 15,16%.

 

Kata Kunci: Proses Produksi, Cacat Produk, DOE, ANOVA

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Published

2018-06-29

Issue

Vol. 1 No. 1 (2018): JITM

Section

Articles

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