Judul: Pengendalian Penolakan Produk Sosis di PT XYZ Menggunakan Statistical Process Control (SPC).
Abstrak: Masyarakat cenderung memilih makanan yang praktis untuk dikonsumsi, contohnya adalah makanan siap masak. PT XYZ merupakan salah satu industri pangan yang memproduksi makanan siap masak berupa produk sosis. Sosis merupakan pangan olahan yang terbuat dari daging halus atau campuran beberapa daging dan dicampur dengan atau tanpa penambahan bumbu-bumbu. Proses produksi sosis terdiri dari beberapa tahapan sehingga berpotensi adanya mutu produk yang tidak sesuai dengan standar dan spesifikasi perusahaan atau adanya penolakan produk (reject). Pengendalian mutu produk sosis dapat dilakukan melalui pendekatan statistik menggunakan metode Statistical Process Control (SPC). Penelitian ini bertujuan untuk mengidentifikasi faktor penyebab terjadinya reject sosis dan memberikan rekomendasi pengendaliannya. Berdasarkan interpretasi dari diagram Pareto menunjukkan bahwa jenis reject panjang mendominasi proses produksi sosis keseluruhan. Proses produksi sosis ayam merek X berada di luar batas kendali statistik yang ditunjukkan dengan adanya titik-titik di luar batas kendali pada bagan Individual Moving Range (I-MR). Diagram sebab-akibat menunjukkan bahwa terjadinya reject panjang disebabkan oleh beberapa faktor utama yaitu manusia, mesin, metode, material, dan lingkungan. Faktor-faktor yang memengaruhi manusia yaitu kedisiplinan, motivasi, dan keterampilan; faktor untuk mesin yaitu mesin stuffer, mesin pemotong, smoke house, dan perawatan mesin; faktor untuk metode yaitu persiapan proses awal produksi, pengaturan awal mesin, dan cara mengikat ujung sosis; faktor untuk material yaitu adonan dan selongsong sosis; sedangkan faktor untuk lingkungan yaitu suhu dan lantai. Langkah perbaikan yang dapat dilakukan diantaranya yaitu memperketat sortasi, meningkatkan kesadaran pekerja tentang pentingnya menjaga kualitas, dan menjaga performa mesin yang digunakan.
Keyword: mutu, peta kendali, reject, sosis, SPC

Judul: Aplikasi Statistical Process Control (SPC) Dalam Pengendalian Bobot Bersih Beef Sausage Kemfood di PT Kemang Food Industries
Abstrak: Sausage is one of the most popular processed meat products. It is produceed from mixing of fine meat and flour or starch, with or without adding of additional substances. PT Kemang Food Industries is one of the most wellknown producer of processed meat products in Indonesia. Among the products which are produced by PT Kemang Food Industries are meatball, sausage and beef slice ham. The present study is focused on the Beef Sausage Kemfood. One of the most important parameter that needs to be controlled in processed meat is its net weight. In order to evaluate the production performance on this parameter, the data of net weight of beef sausages have been collected daily for two months. Their values were then analyzed using X-bar and R control charts. The result showed that production performance is in the condition of out of control state. Further analysis using Ishikawa diagram showed that the root cause can be grouped into four categories, i.e. management, method, human and machine. To make corrective action, a survey has been conducted to determine the ultimate cause of variation of net weight of Beef Sausage Kemfood. The survey showed that the corrective action have to be focused on the filler machine. Several suggestions to improve this matter have been proposed, such as : periodical calibration and maintenance, and consideration to purchase new filling machine
Keyword: 

Judul: Studi Taksonomi Katak Subgenus Papurana (Lesson, 1831) dari Halmahera (Anura, Ranidae, Hylarana), Studi Taksonomi Katak Subgenus Papurana (Lesson, 1831) dari Halmahera (Anura, Ranidae, Hylarana
Abstrak: I reevaluated taxonomic of subgenus Papurana position from Halmahera based on morphological and molecular analyses. My results show that two separate species occur on the Halmahera Island, each nested within two distinct clades (hereafter papua clade and celebensis clade), one of which corresponds to H. moluccana (celebensis clade) and the other to an unidentified species (papua clade). By p-distance ranging from 6.9 to 11.5% on the 16S rRNA gene, the unidentified species (Hylarana sp.) is genetically different from all congeners of the papua clade. The Hylarana sp. can be distinguished from all congeners by following combination of charactes: vomer teeth in two oblique rows with narrow inter-vomer distance; snout rounded dorsally; dorsum with few scattered cone-shaped tubercles that are black with white tips; distinct skin folds (ridges) on the dorsal side of the thigh coinciding with dark brown cross bars; a marbled pattern on the ventral side of the thigh and yellowish groin. I also present new data for H. daemeli, H. volkerjane, and H. arfaki from the western region of Papua. Furthermore, I found that H. celebensis has numerous mtDNA lineages, indicating cryptic diversity within the celebensis clade. The discovery of two separate species on Halmahera necessitates more research into the biogeographic history of Hylarana in Northern Moluccas.
Keyword: frog, Halmahera, Hylarana, morphology, Papurana, phylogenetic