PERANCANGAN KUALITAS PRODUK BRIKET LIMBAH BAGLOG JAMUR TIRAM DENGAN METODE DESIGN OF EXPERIMENT

• Main Author: Ilham Habibie, Rizky
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/87594
• Institution: Institut Teknologi Bandung

Oyster mushrooms are a type of mushroom that can be used as a food, characterized by their white color and caps shaped like oyster shells. One of the largest producers of oyster mushrooms, Cianjur Regency, has cultivated over 7,000 tons of oyster mushrooms from 2013 to 2023. However, this cultivation also presents a negative issue, such as the mushroom baglog waste. This waste will pile up and produce unpleasant odors if not properly managed. Based on that issue, PT Gaya Green Srikandi plans to develop by-products utilizing the mushroom baglog waste to reduce waste accumulation and provide benefits to the company. One example of the by-products made from the mushroom baglog waste is charcoal briquettes that can be used as a fuel. The method that used in the production of charcoal briquettes will involve an experimental design with 32 samples. The experimental results will be analyzed using the Taguchi method to identify significant factors that influence the specifications of the charcoal briquettes. The next step will involve a validation process to ensure that the outputs of this research are reliable and accurately represent real conditions. The outputs of this research are identifying the factors that affects the specifications of charcoal briquette products, such as the pressure of mold, the usage of oven, the adhesive application, and the the duration of sundrying. This study will also generate the optimal specifications and designs for the charcoal briquette made of mushroom baglog waste.