Rekayasa Kualitas Produk Gula Kristal Putih dengan Pendekatan Taguchi Quality Function pada PG.XYZ

Abstract

Sugar is one of human basic needs and even the most important food ingredient after rice. Therefore, sugar plays an essential role in human life. As a product, food certainly has to meet the quality standard established so that it is qualified to be consumed One of the government policies that supports the quality of sugar is the Decree of the Minister of Agriculture No.68/Permentan/OT.140/6/2013 regarding the Compulsory Imposition of Indonesia National Standard on White Crystal Sugar. It is applied to provide security and safety to people from the GKP (White Crystal Sugar) which does not meet the security and quality requirements, and to increase the competency of GKP. The quality requirements of GKP are regulated in SN/ (Indonesia National Standard) 3140.3:2010 of GKP. The quality engineering done in the research used two approaches, namely Taguchi Quality Loss Function and Process Capability. Based on the results on PG.XYZ, the parameters of sugar's quality which were off the limits specified by SNJ 3140.3:2010 were solution color, seed size, drain loss, and polarization and their average calculation values were 650.891[], 0. 69mm, 0.14%, and 99. 17 "Z" respectively. The deviation caused hidden cost loss that the company had to bear due to the value nonconformity resulted by PG.XYZ toward SN/ 3140.3:2010. The Quality Loss Function caused by PG.XYZ was from solution color IDR.39, 659.45; seed size IDR.1, 633. 71; drain loss IDR.697, 244.49, andpolarizationlDR.6, 758.15. According to the calculation result of the process capability, generally some improvement needed to be made to the manufacture of white crystal sugar and the performance of the factory's equipment. The results of wlwle data processing slwwed that the solution color resulted by PG.XYZ which was 650.89 JU had not met the limit specified. One of the parameters which influenced the solution color was the turbidity of the thin juice of palm nectar. The turbidity rate of the juice of sugar palm resulted by PG.XYZ was 193.59 ppm. Consequently, the enhancement plan proposed in this research focused on the alternative enhancement plan that was to change the defecation process to sulfite saccharate process of the condensed juice of palm nectar at purification stations.