Cause Analysis of Cutting Process Problems on The Size of Nata De Coco Cutting Type NDC 12
DOI:
https://doi.org/10.12928/jafost.v2i2.4933Keywords:
Coconut product, Cutting process, Defect, Food production, Nata de cocoAbstract
The nata de coco cutting process takes place using three types of cutting machines, namely conventional cutting machines, conveyor cutting machines, and chain conveyor machines. The process of cutting nata often experiences practical problems, especially on the size of the pieces that do not match the predetermined criteria. This results in a decline in product quality and customer acceptance. The purpose of this study was to determine the causes of problems in the process of cutting nata de coco type NDC 12. Problem analysis was carried out using quantitative methods presented in the table of oversize nata de coco test data on each machine used so that deviations in the size of the nata produced against the criteria had been determined. determined, as well as qualitative methods with fishbone diagrams based on data from observations, interviews and documentation. The results of the size of the NDC 12 nata de coco pieces in general are still not in accordance with the standards set by the company, it can be seen from the average value of the largest defect in the chain conveyor machine, which is 12.75g pre-sorting treatment and 7.17g post-treatment. sort. This is largely due to machine work that is less than optimal and the pre-cutting process is not in accordance with work procedures.
References
Anam, C. (2019). Mengungkap Senyawa pada Nata De Coco sebagai Pangan Fungsional. Jurnal Ilmu Pangan Dan Hasil Pertanian, 3(1), 42–53. https://doi.org/10.26877/jiphp.v3i1.3453
Basuki, M., & Fahadha, R. U. (2020). Identification Of The Causes Nata De Coco Production Defects For Quality Control. Spektrum Industri, 18(2), 175–181. https://doi.org/https://doi.org/10.12928/si.v18i2.14393
Gresinta, E., Pratiwi, R. D., Damayanti, F., & Putra, E. P. (2019). Komparasi Yield Nata De Tomato Dengan Nata De Coco Berdasarkan Durasi Fermentasi. Indonesian Journal of Integrated Science Education, 1(2), 169–174. https://doi.org/http://dx.doi.org/10.29300/ijisedu.v1i2.2248
Hamad, A., & Kristono. (2013). Pengaruh Penambahan Sumber Nitrogen Terhadap Hasil Fermentasi Nata De Coco. Momentum, 9(1), 62–65.
Melliawati, R. (2008). Kajian Bahan Pembawa untuk Meningkatkan Kualitas Inokulum Pasta Nata de Coco. Biodiversitas, 9(4), 255–258. https://doi.org/https://doi.org/10.13057/biodiv/d090403
Nugroho, D. A., & Aji, P. (2015). Characterization of Nata de Coco Produced by Fermentation of Immobilized Acetobacter xylinum. Agriculture and Agricultural Science Procedia, 3, 278–282. https://doi.org/https://doi.org/10.1016/j.aaspro.2015.01.053
Rahayu, T., & Rohaeti, E. (2014). Sifat Mekanik Selulosa Bakteri Dari Air Kelapa Dengan Penambahan Kitosan. Jurnal Penelitian Saintek, 19(2), 1–13.
Rahmayanti, H. D., Amalia, N., Munir, R., Yuliza, E., Utami, F. D., Sustini, E., & Abdullah, M. (2019). A Study of Physical and Mechanical Properties of Nata de Coco in the Market. IOP Conference Series: Materials Science and Engineering, 599, 1–5.
Sholahuddin, A., Analita, R. N., Irianti, R., & Suharto, B. (2019). Pemberdayaan Perempuan Desa: Produksi Dan Pemasaran Nata De Coco. Bubungan Tinggi: Jurnal Pengabdian Masyarakat, 1(2), 49–55. https://doi.org/tps://doi.org/10.20527/btjpm.v1i2.1806
Wahyuni, S., & Jumiati, J. (2019). Potensi Acetobacter Xylinum Dalam Pembuatan Nata De Syzygium. Bio-Lectura, 6(2). https://doi.org/https://doi.org/10.31849/bl.v6i2.3575
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Aria Ghani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with the Journal of Agri-food Science and Technology (JAFOST) agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
