Evaluation of Valuation of Production Process on The Quality of Wafer Stick Product at PT GARUDAFOOD PUTRA PUTRI JAYA Gresik

Abstract

PT Garudafood Putra Putri Jaya in Gresik began to operate in 1997, producing biscuit products. The products manufacturing takes place on three different production plants, and Chocolatos wafer stick is produced at Plant Gery A, which was chosen as the product to be focused on by the author. Wafer stick is a sugar wafer; its production started from the making of batter, baking, and packing it before being distributed. Each point of the process has its own parameters to be checked by the QC in the production plant. Besides, microbial analysis was also done routinely, consisting of equipment swab analysis with TPC, yeast and mold, coliform and E. coli being analyzed. Moreover, moisture content is one of the important factors in the wafer stick manufacturing, due to its negative impact on the final product if the amount of moisture exceeds the standard. As an output for the PGA department, an analysis on the Process Capability was conducted to determine the optimum range of baking temperature specific for each machine, in order to make products with standard moisture content. The data obtained was statistically processed with Process Capability analysis and I-MR chart making. The result showed that with the adjusted baking temperature specific for each machine, the machine capability was increased.