Judul: Evaluation Cause of Chocolate Milk Powder Production Lower than Quantity Targets and Recommendation of Control Measure in PT.XYZ
Abstrak: Suatu industri makanan dan minuman dalam proses produksinya dapat mengalami masalah yang menyebabkan proses produksi menjadi tidak efisien. PT. XYZ diketahui dalam proses produksinya menggunakan Vacuum Belt Dryer dalam menghasilkan chocolate milk powder tidak efisien, karena hasil produksinya tidak mencapai target produksi. Penelitian ini bertujuan mengidentifikasi penyebab tidak tercapainya target kuantitas produksi chocolate milk powder menggunakan metode Fault Tree Analysis (FTA) dan Failure Mode Effect Analysis (FMEA) serta menyusun usulan tindakan pengendalian dan perbaikan untuk menghasilkan hasil produksi sesuai dengan target produksi. Hasil penelitian menunjukkan bahwa masalah yang sering terjadi pada proses produksi terdiri dari mesin VBD mengalami banyak unproductive time, parameter viskositas adonan tidak stabil, analisis viskositas adonan yang tidak aktual, serta yang menyebabkan kecepatan mesin berkurang dalam memproduksi produk. Analisis menggunakan FTA dan FMEA diketahui bahwa akar penyebab masalah adalah mekanisme pengeringan tidak efektif, waktu pengukuran viskositas adonan tidak tepat, tidak ada control untuk viskositas adonan yang masuk ke VBD, tidak ada uji homogenitas, operator tidak bekerja sesuai IK, belum ada siklus lifetime penggantian komponen mesin, pemasangan yang tidak efektif dengan kondisi produksi yang ada, keterampilan praktis teknisi dan operator, setting parameter produksi sudah tidak sesuai dengan kondisi aktual. Saran yang dapat diberikan berupa menetapkan metode dan periode pemeliharaan mesin yang tepat serta melakukan evaluasi terhadap berbagai setting parameter produksi. Penambahan spreader pada VBD, melakukan uji homogenitas adonan, dan menghitung volume adonan dapat dilakukan untuk menambah efisiensi mekanisme pengeringan adonan dengan mesin VBD. Sumber daya manusia yang terlibat juga harus ditingkatkan kemampuannya melalui pelatihan secara periodik terhadap penguasaan unit operasi dan intruksi kerja., A food and beverage industry in its production process can experience problems that cause inefficient production processes. PT. XYZ is run into a problem when producing chocolate milk powder, because the production results do not reach the production targets. This study aims to identify the causes of not achieving the quantity targets of chocolate milk powder production using the Fault Tree Analysis (FTA) and Failure Mode Effect Analysis (FMEA) methods and formulate proposed control and repair actions to produce chocolate milk powder in accordance with production targets. The results showed that the problems that often occur in the production process consisted of VBD machines experiencing a lot of unproductive time, unstable dough viscosity parameters, non-actual dough viscosity analysis, and those that caused the engine speed to decrease in producing the product. Analysis using FTA and FMEA shows that the root cause of the problem is an ineffective drying mechanism, incorrect dough viscosity measurement time, no control for dough viscosity that enters VBD, no homogeneity test, operators do not work according to IK, there is no replacement lifetime cycle. machine components, ineffective installation with existing production conditions, practical skills of technicians and operators, setting production parameters no longer in accordance with actual conditions. Advice can be given in the form of determining the appropriate method and period for machine maintenance as well as evaluating various production parameter settings. Adding a spreader to the VBD, performing a dough homogeneity test, and calculating the volume of dough can be done to increase the efficiency of the dough drying mechanism with
Keyword: chocolate milk powder, FTA, FMEA, reduce speed, vacuum belt dryer, viskositas, chocolate milk powder, FTA, FMEA, reduce speed, vacuum belt dryer, viskositas

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: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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