Chicken Sausage Production Process at PT. X Proses Produksi Sosis Ayam di PT. X
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Published:
Feb 20, 2024
Keywords:
chicken sausage, production process, fishbone diagrams, problem-solving, quality control
Main Article Content
Abstract
This study investigated the chicken sausage production process and explored problem-solving strategies using fishbone diagrams. The analysis identified key stages, including raw material preparation, grinding, mixing, molding, cooking, cooling, cutting, and packaging. Fishbone diagrams were employed to systematically dissect process issues, revealing root causes related to personnel, methods, machines, materials, and environment. The findings highlight the effectiveness of fishbone diagrams for identifying and addressing production bottlenecks, paving the way for optimized efficiency and quality control in sausage manufacturing.
Highlights :
- Process breakdown: The study identified key stages in chicken sausage production (preparation, grinding, mixing, etc.) using fishbone diagrams.
- Root cause analysis: Fishbone diagrams helped pinpoint root causes of process issues across various factors (personnel, methods, machines, etc.).
- Quality improvement: The findings suggest fishbone diagrams as an effective tool for identifying and addressing bottlenecks, leading to optimized efficiency and quality control.
Keywords: chicken sausage, production process, fishbone diagrams, problem-solving, quality control
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How to Cite
[1]
I. Kiranti, L. Hudi, and R. Pradiko, “Chicken Sausage Production Process at PT. X”, PELS, vol. 7, pp. 75-81, Feb. 2024.
Section
Agricultural Product Technology
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
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[3] I. B. B. Piotrowicz And M. M. S. Mellado, “Chemical, Technological And Nutritional Quality Of Sausage Processed With Surimi,” Int. Food Res. J., Vol. 22, No. 5, Pp. 2103–2110, 2015.
[4] O. M. Prijambodo, C. Y. Trsinawati, And A. M. Sutedja, “Karakteristik Fisikokimia Dan Organoleptik Sosis Ayam Dengan Proporsi Kacang Merah Kukus Dan Minyak Kelapa Sawit,” J. Teknol. Pangan Dan Gizi, Vol. 13, No. 1, Pp. 6–11, 2017, [Online]. Available: Http://Journal.Wima.Ac.Id/Index.Php/Jtpg/Article/View/1494
[5] P. Rahma And A. Sutrisno, “Sosis Analog Berbasis Tempe Kedelai Hitam (Glysine Soja) Analog Sausage Based From Black Soybean (Glysine Soja) (Differences Percentage Glucomannan And Types Of Starch),” J. Pangan Dan Agroindustri, Vol. 5(2), No. 2, Pp. 74–84, 2017.
[6] A. J. Sinaga And C. Manurung, “Analisa Laju Korosi Dan Kekerasan Pada Stainless Steel 316 L Dalam Larutan 10 % Nacl Dengan Variasi Waktu Perendaman,” Sprocket J. Mech. Eng., Vol. 1, No. 2, Pp. 92–99, 2020, Doi: 10.36655/Sprocket.V1i2.186.
[7] S. Suriani, Soemarno, And Suharjono, “Pengaruh Suhu Dan Ph Terhadap Laju Pertumbuhan Lima Isolat Bakteri Anggota Genus Pseudomonas Yang Diisolasi Dari Ekosistem Sungai Tercemar Deterjen Di Sekitar Kampus Universitas Brawijaya,” J-Pal, Vol. 3, No. 2, Pp. 58–62, 2013.
[8] H. Porawati And A. Kurniawan, “Modifikasi Mesin Penggiling Daging (Meat Grinder) Kapasitas 8 Kg Menggunakan Motor Listrik,” J. Inov., Vol. 3, No. 1, Pp. 20–24, 2020, Doi: 10.37338/Ji.V3i1.110.
[9] Normansyah, L. Pulungan, And D. Nasrudin, “Optimalisasi Alat Crushing Plant Untuk Memenuhi Target Produksi Andesit Di Pt . Ansar Terang Crushindo , Kecamatan Pangkalan Kota,” Pros. Tek. Pertamb., Vol. 2, No. 1, Pp. 139–147, 2016.
[10] E. Kristiani, “Pengendalian Mutu Proses Pembuatan Produk Roma Kelapa Di Pt Mayora Indah Tbk. Divisi Biskuit Jayanti,” Skripsi, Pp. 1–77, 2017.
[11] Yulindha, A. M. Legowo, And Nurwantoro, “Karakteristik Fisik Santan Kelapa Dengan Penambahan Emulsifier Biji Ketapang Physical Characteristics Of Coconut Milk With The Addition Of Ketapang Seed Emulsifier,” J. Pangan Dan Gizi, Vol. 11, No. 01, Pp. 1–14, 2021.
[12] L. Rahmawati, S. E. Tuswati, And Suparno, “Pengaruh Penambahan Bua Naga Merah(Hylocereus Polyrhizus) Terhadap Warna Dan Tekstur Sosis Ayam,” Media Peternak., Vol. 24, No. 2, Pp. 23–35, 2022.
[13] R. P. Siwi, “Perbedaan Kualitas Dan Nilai Gizi Sosis Jamur Tiram Subsitusi Daging Ayam,” Tesis, Pp. 1– 195, 2015.
[14] S. Hanafi, M. Limonu, And P. N. Maspeke, “Studi Penggunaan Kemasan Vakum Dan Non Vakum Terhadap Mutu Olahan Bola Singkong Sagela (Hot Boss) Pada Penyimpanan Beku,” Jambura J. Food Technol., Vol. 3, No. 1, Pp. 10–18, 2021, Doi: 10.37905/Jjft.V3i1.7302.
[15] Sumartini, K. S. Harahap, And Sthevany, “Kajian Pengendalian Mutu Produk Tuna Loin Precooked Frozen Di Perusahaan Pembekuan Tuna X,” Aurelia J., Vol. 2, No. 1, Pp. 29–38, 2020.
[16] H. T. Triawan, “Teknik Mesin Fakultas Teknik Universitas Muria Kudus 2018,” Skripsi, 2018.
[17] M. R. Rahmat, “Perancangan Cold Storage Untuk Produk Reagen,” J. Ilm. Tek. Mesin Unisma “45” Bekasi, Vol. 3, No. 1, Pp. 16–30, 2015, [Online]. Available:
Http://Jurnal.Unismabekasi.Ac.Id/Index.Php/Jitm/Article/Download/343/257
[18] M. A. S. Yoston Harada Sinurat, “Mempelajari Proses Produksi Checking Fixture (Cf) Panel Unit Dengan Studi Kasus Di Pt. Fadira Teknik.,” J. Ilm. Wahana Pendidik., Vol. 8, No. 3, Pp. 178–183, 2022, Doi: 10.5281/Zenodo.6020361.