S. Sucipto, D.R. Ria, U. Effendi
Pasteurized milk has high nutrition, but it is perishable. Production controls are vital to secure nutrition, safety, and consumer satisfaction. This research supports the determination of protection during pasteurized milk production and provides appropriate repair approvals. The statistical process control (SPC) method determines the number of defects and their dominant causes and the Theory of Resheniya Izobretatelskikh Zadatch (TRIZ) approach to discuss appropriate solutions. The results showed that 92.5% of product defects consisted of inappropriate volumes of the cup. There are no sensors on the filling machine, incorrect tap and timer setting, inadequate lighting in the production room, and less conscientious labour. The TRIZ method can recognize the contradictions of proposed improvements in greater detail, namely an automatic level control system and improved lighting to control the production. © Published under licence by IOP Publishing Ltd.
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Halal Qualified Industry Development (Hal-Q ID), Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
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