Judul: Evaluation of Burger Bread Production Process in Order to Reduce Product Defects at PT Indo Primafood Abadi
Abstrak: Roti burger Gaspol merupakan salah satu produk utama di PT Indo Primafood Abadi. Mutu produk menjadi indikator yang sangat penting bagi perusahaan supaya dapat bersaing di pasar. Untuk mempertahankan mutu produk roti yang sesuai dengan spesifikasi dan regulasi perusahaan, diperlukan sistem produksi yang terstandarisasi dengan baik. Mutu produk yang buruk dapat menyebabkan penurunan mutu produk dan profitabilitas perusahaan. Penelitian ini bertujuan untuk mengidentifikasi dan menganalisis jenis kerusakan yang terjadi beserta faktor penyebabnya dan mengevaluasi sistem proses produksi melalui audit internal perusahaan. Data kerusakan produk diperoleh melalui observasi lapang, pengumpulan data, dan analisis data menggunakan empat dari tujuh alat bantu pengendalian mutu yang terdiri dari: lembar periksa, stratifikasi, diagram pareto, dan diagram Ishikawa. Hasil pengamatan menunjukkan terdapat lima jenis kerusakan produk yaitu bantat (38%), terpotong (31%), pecah (28%), gosong (2%), dan tidak terjadi kerusakan lainnya pada produk. Fokus perbaikan kerusakan roti bantat dilakukan dengan penyempurnaan metode pengadukan adonan dan pembuatan SOP peletakan adonan, perawatan alat, serta penambahan operator pada proses panning dan proofing. Hasil uji coba menunjukkan terjadi pengurangan jumlah kerusakan produk sebesar 48,57%., Gaspol burger bread is one of the main products at PT Indo Primafood Abadi. Product quality is a crucial indicator for the company to compete in the market. To maintain the quality of bread products in accordance with the company's specifications and regulations, a well-standardized production system is required. Poor product quality can lead to decreased product quality and company profitability. This research aims to identify and analyze the types of damage that occur during the factors that cause it and evaluate the production process system through the company's internal audit. Data on product damage were obtained through field observations, data collection, and data analysis using four out of seven quality control tools consisting of check sheets, stratification, pareto diagrams, and Ishikawa diagrams. The results of the observations indicate five types of product damage: flattened (38%), sliced (31%), broken (28%), burnt (2%), and there is no other damage to the product. The focus on repairing damage to bantat bread was carried out by improving the dough mixing method and preparation of SOP for laying dough, equipment maintenance, and adding operators to the panning and proofing processes. The test results showed a reduction in product defects by 48.57%.
Keyword: Defect Product, product quality, quality control, burger bread, flattened

Judul: Audit proses produksi roti manis isi di PT Nippon Indosari Corpindo Tbk. Cikarang, Bekasi
Abstrak: Nippon Indosari Corpindo Co. Ltd. is a company engaged in the manufacturing industry produced bread "Sari Roti". To maintain the quality of bakery products in order to remain in accordance with quality standards set by the company, needed a quality system process of production that work well. The purpose of this study are to identify the factors that caused deviations of quality sweet bread products by conducting an audit approach and advise the company in product quality improvement through the improvement of production processes. Data collection and processing acquired by using the seven tools quality control, including: check sheet, stratification, Pareto diagram, and cause and effect diagram. As results of observations, there are seven types of defects found in the sweet bread production process, such as dents (37%), bubbles (7%), burning (2%), leaking (5%), shape (13%), attached (15%), and others (20%). Quality improvement priorities is carried out on the kind of dent quality deviations on sweet bread. Dents on the sweet bread caused by the equipment used still manually and limited, side of conveyor pressing the edges of bread; operators who are less skilled, uncareful, and fatigue when putting bread into the conveyor; depanning methods are not effective and work instructions/SOP is less to explain about the procedure of putting the bread properly. Trial improvements designed to improve the system of production processes currently running. As a result, the trial was able to reduce the amount of dents on the sweet bread of 69.79%.
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Judul: Sintesis Kemosensor Ion Hg(II) Berbasis Hemisianin
Abstrak: In this study, hemicyanine-based chemosensor was successfully synthesized from 3-(carboxymethyl)-2-methylbenzotiazolium bromide (kmb salt) and 4- diethylamino-2-hydroxybenzaldehyde through condensation reaction. Hemicyanine product was (E)-2-(2-(4-(diethylamino)-2-hydroxystyryl)benzo[d] thiazol-3-ium-3-yl)acetate (hemicyanine 1). Kmb salt and hemicyanine 1 were characterized using 1H nuclear magnetic resonance and Fourier transform infrared spectroscopy. The presence of Hg(II) ions shifted the maximum absorption wavelength from 541 to 462.5 nm. The ability of hemicyanine 1 to selectively recognize Hg(II) ions was evidenced by solution color change from red to yellowish green. The role of –OH group on selectivity and sensitivity of hemicyanine 1 toward Hg(II) ions was proven by synthesizing another hemicyanine compound without –OH group, that was (E)-2-(2-(4- (dimethylamino)styryl)benzo[d]thiazol-3-ium-3-yl)acetate (hemicyanine 2). Ultraviolet-visible spectrum of hemicyanine 2 with Hg(II) ions did not shift the maximum absorption wavelength and did not change the color of hemicyanine solution. As the result, hemicyanine 2 cannot be used as chemosensor for Hg(II) ions.
Keyword: Bogor Agricultural University (IPB), Hg(II), hemicyanine, chemosensor