KAJIAN KUALITAS MINYAK GORENG SAWIT DENGAN METODE TAGUCHI QUALITY LOSS FUNCTION

Abstract

Abstract. A company making palm olein find the results of the production
process has some variation of the characteristics of the oil, which is a variation of
colors, smells, acid number and moisture content. Variations occur due to the
heating temperature in the engine Slurry Tank, spiral heat exchange machines and
deodorize machine that changed the conditions required. This resulted in financial
losses for the company. The research was conducted by examining the
characteristics of the oil, which aims to get real-time comparison of the
characteristics and expectations of the value characteristics of color, odor, acid
number and moisture content. Furthermore, the interviews and the cost of loss
calculation using the Taguchi Quality Loss Function to improve the characteristics
of the product which is not according to specifications. Research shows loss cost
per color characteristics of 0.099%, the characteristic odor of 0.077%, the
characteristics of acid number of 0.1% and the characteristics of the water content
of 0.0002%. While the total cost of loss to Rp 269 319 600 / year. If done
improvement of production processes, then the resulting cost reductions
amounting to 18.65% or USD 50.2524 million / year. The losses reached 18.65%
showed losses during the company is quite large, so it is necessary improvement
of the production process to minimize lost production costs.
Keywords: Cooking Palm Oil, Taguchi Quality Loss Function, Product
Characteristics, Production Cost