UPAYA PERBAIKAN KUALITAS AIR KEMASAN BERDASARKAN METODE TAGUCHI
Currently, the government has made regulations regarding chemical criteria in food and beverages products (Badan Pengawasan Obat dan Makanan, 2009). Companies who violate the regulation will receive penalties such as product returns from the market. As a leading company with a brand promise of high-...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/68676 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Currently, the government has made regulations regarding chemical criteria in food and beverages products (Badan Pengawasan Obat dan Makanan, 2009). Companies who violate the regulation will receive penalties such as product returns from the market. As a leading company with a brand promise of high-quality products, Danone Waters or PT. Tirta Investama always makes sure of the regulation during the production. However, the company cannot control the changes in quality in the storage and retailers. Therefore, experiment to understand the significant factors during the quality changes in storage, predictive model and procedure during product storage are needed.
Changes of quality identification (sensory, clarity and product volume) begins with data collection from the literature study and historical experiment. Then, significant factors from the literature are illustrated in the Black Box diagram and used to make the sample combination. The experiment occurred with the Design of Experiment method with a fractional design that used 40 samples. Then, the result of the experiment is analyzed with the Taguchi method and regression to identify the significant factors. Lastly, the study ended with a validity process by calculating the error percentage of the actual score and predictive score.
The result of the experiment explains that significant factors to sensory are the type of bottle’s cap, the interaction of bottle volume and temperatur, and the interaction of storage duration and temperatur. Significant factors for water clarity are the saturation index of pemasoks and the interaction of temperatur and storage duration. Meanwhile, significant factors to target volume are initial bottle volume, temperatur, UV existence and storage duration. The predictive model has high precision since the percent error is less than 10%. Moreover, the study also proposes standard operating procedures during storage and explanation about predictive models.
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