Judul: Identifikasi Permasalahan Kinerja Susu UHT Varian Stroberi Menggunakan Seven Tools of Quality Control di PT XYZ
Abstrak: Susu merupakan produk yang mudah rusak, sehingga diperlukan proses pengolahan panas seperti Ultra High Temperature (UHT) guna menghasilkan produk dengan umur simpan panjang. Tingginya komplektivitas pengolahan susu UHT seringkali menimbulkan permasalahan, salah satunya yaitu ketidaksesuaian mutu produk yang dihasilkan. Oleh karena itu, dibutuhkan metode pendekatan guna mengidentifikasi penyebab terjadinya permasalahan. Identifikasi permasalahan dilakukan dengan mengumpulkan informasi terkait produk dan lini produksi melalui observasi lapang dan pengumpulan data historis proses produksi yang selanjutnya dianalisis menggunakan metode seven tools of quality control seperti diagram Ishikawa. Identifikasi dilakukan pada aspek materials, measurement, methods, environment dan man power. Hasil identifikasi menunjukkan bahwa penggunaan bahan baku dengan jenis dan kualitas berbeda dapat berpengaruh terhadap mutu produk yang dihasilkan. Sementara itu, analisis aspek lainnya menunjukkan hasil yang sesuai dengan standar batas perusahaan. Identifikasi permasalahan ini selanjutnya diikuti dengan perencanaan tindakan koreksi dan korektif terhadap permasalahan terkait., Milk is a product that is easily damaged, so heat processing such as Ultra High temperature (UHT) is needed to produce a product with a long shelf life. The high complexity of UHT milk processing often causes problems, one of which is the incompatibility of the quality of the product produced. Therefore, an approach method is needed to identify the causes of problems. Problem identification is carried out by collecting information related to products and production lines through field observations and collecting historical data on the production process which is analyzed using the seven tools of quality control method such as Ishikawa diagram. Identification is carried out on the materials, measurement, methods, environment and man power aspects. The identification results show that the use of raw materials with different types and qualities can affect the quality of the product produced. Meanwhile, analysis of other aspects shows results that are in accordance with company limit standards. Identification of this problem is then followed by planning correction and corrective action on related problems.
Keyword: diagram ishikawa, proses produksi, susu, ultra high temperature

Judul: Analisis Permasalahan Peningkatan Fouling Unit UHT pada Proses Sterilisasi Susu UHT PT XYZ
Abstrak: PT XYZ memproduksi susu UHT (Ultra High Temperature) varian chocolate dan non-chocolate (strawberry, vanilla, dan plain). Industri ini mengalami permasalahan fouling saat sterilisasi tetapi laju fouling yang cepat hanya dialami varian non-chocolate. Fouling terjadi akibat penumpukan endapan komponen susu yang teragregasi saat dipanaskan lalu menempel pada permukaan pipa heat exchanger. Diperlukan upaya untuk menganalisis penyebab permasalahan serta memberikan rekomendasi perbaikan untuk menurunkan laju fouling dengan menerapkan siklus PDCA (Plan, Do, Check, dan Action) dan alat bantu statistik berupa diagram Ishikawa, tabel true and false analysis, tabel why-why analysis, dan run chart. Faktor penyebab permasalahan laju fouling yang cepat saat sterilisasi susu UHT varian non-chocolate meliputi kondisi pH mixing susu, laju peningkatan delta T (ΔT), komposisi deposit susu, dan pengaruh stabilizer. Banyaknya kandungan mineral dan sedikit protein dalam deposit didukung dengan data kadar abu varian strawberry dan vanilla masing-masing sebanyak 73,35% dan 73,56% lebih besar dari varian chocolate yaitu 62,53% serta data protein deposit varian plain hanya sebesar 9,34%. Upaya perbaikan lanjutan akan difokuskan untuk menguji komposisi deposit susu secara lengkap supaya diketahui komponen penyusun deposit susu terutama jenis dan total mineral serta protein dalam deposit masing-masing varian, penyesuaian konsentrasi stabilizer pada varian non-chocolate, serta mengevaluasi upaya perbaikan sebelumnya., PT XYZ produced UHT (Ultra High Temperature) milk in chocolate and nonchocolate variants (strawberry, vanilla, and plain). This industry was facing fouling problem in the surface of heat exchanger pipe during sterilization, but the faster fouling rate was only by non-chocolate variants. Corrective actions were needed to analyze the causes of the problem and provide recommendations by applying the PDCA cycle (Plan, Do, Check, and Action) and statistical tools consist of an Ishikawa diagram, true and false analysis table, why-why analysis table, and run chart. The factors causing the problem were the pH condition of the milk mixing process, the rate of increase in delta T (ΔT), the composition of the milk deposit, and the influence of stabilizer. The large amount of mineral content and little protein in the deposit was supported by ash content data for the strawberry and vanilla, 73,35% and 73,56% respectively, greater than the chocolate, 62,53%, and protein deposit data for the plain, only 9,34%. Further corrective actions will be focused on testing the complete deposit compositions of each variant particularly the types and amount of minerals and protein, adjusting the stabilizer concentration of the non-chocolate variant, and evaluating the previous improvement actions.
Keyword: delta T, fouling, non-chocolate milk variants, pH, stabilizer

Judul: Etno-ornitologi Burung Kancilan Flores (Pachycephala nudigula nudigula Hartert 1897) pada Masyarakat Lio di Taman Nasional Kelimutu
Abstrak: Bare-throathed whistler is one of several wild birds in Kelimutu National Park (TNKL) that is believed to have correlation with Lio Community‟s belief. The estimation of Bare-throated whistler‟s population in Kelimutu National Park was about 186.41-1668.07 individual by the density about 0.0389-0.3481 ind/ha with the sex ratio 6.2:1 that spreaded on area with height of 1100 – 1600 masl. The characteristic of Bare-throated whistler‟s habitat is a natural forest with various canopy level, high plant species diversity and high density. The habitat characteristics related to the availability of food in the form of insects, cover, safety and a nesting site. Generally the most of Lio community knew the existence of Bare-throated whistler directly or from their parents‟ stories. The perceptions of Lio Community to the Bare-throated whistler‟s existence is generally support the conservation efforts. The perceptions construct the Lio Community‟s atitude that tend to be conservative to the existence of Bare-throated whistler. The attitude shown by their behavior that not cathing the Bare-throated whistler from the TNKL‟s area or the outside. The attitude have an important role to the existence of Bare-throated whistler in Kelimutu National Park‟s area.
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