Biskuit merupakan produk kering yan

Biskuit merupakan produk kering yang memiliki kadar air maksimum 5%. Biskuit dapat menjadi mudah rusak jika terjadi migrasi uap air dari lingkungan. Oleh sebab itu pengukuran kadar air sangat penting pada saat dilakukannya kendali mutu (quality control). Pengukuran kadar air produk biskuit sandwich cookies di PT Mondelez Indonesia Manufacturing ialah dengan menerapkan metode oven. Dalam rangka mempercepat proses pengukuran kadar air produk tersebut, perlu dilakukan validasi metode alternatif yaitu dengan menggunakan Moisture Analyzer. Pengukuran kadar air pada penelitian ini dilakukan dalam dua tahapan yaitu tahap pre-study dan main study. Data hasil pengukuran kadar air diolah menggunakan software Minitab 16. Hasil penelitian di tahap pre-study menunjukkan bahwa suhu yang tepat untuk setting suhu alat Moisture Analyzer pada Line 1 105oC, Line 3 107oC, Line 4 107oC, Line 5 105oC dan Lab QS 105oC. Hasil tahapan main study menunjukkan bahwa hasil pengukuran kadar air dengan menggunakan Moisture Analyzer tidak berbeda nyata dengan hasil pengukuran metode oven. Hasil penelitian ini dapat memberikan manfaat informasi mengenai studi validasi pengukuran kadar air dengan menggunakan metode alternatif Moisture Analyzer.

Results (English) 1:

The product is dried biscuits which have a maximum moisture content of 5%. Cookies can be easily damaged if the migration of water vapour from the environment. Therefore, the measurement of the water content is very important at the time of doing quality control (quality control). Measurement of moisture content in cookies sandwich biscuit products of PT Mondelez Indonesia Manufacturing is by applying the method of oven. In order to accelerate the process of measurement of the moisture content of the product, the necessary validation of alternative methods i.e. using Moisture Analyzer. Measurement of moisture content in this research was conducted in two stages, namely pre-launch stage study and the main study. Water content measurement result data using software Minitab 16. The results of the research in the pre-launch stage study indicates that the right temperature to the temperature setting of the appliance the Moisture Analyzer on Line 1 105oC, Line 3, Line 4 107oC 107oC, Line 5 105oC and Lab QS 105oC. The results of the study showed that the main stage of results measurements of water content by using Moisture Analyzer does not differ markedly from the results of measurement method of oven. The results of this research can provide benefit information about the validation study of the measurement of water content by using an alternative method of Moisture Analyzer.

Results (English) 2:

The biscuits are dry products which have a maximum moisture content of 5%. Biscuits can be easily damaged if the migration of moisture from the environment. Therefore, measurement of water content is very important when doing quality control (quality control). Measurements of water content in products biscuit sandwich cookies PT Mondelez Indonesia Manufacturing is to apply the oven method. In order to accelerate the process of measuring the water content of the product, needs to be validated alternative methods by using Moisture Analyzer. Measurements of water content in the study was conducted in two phases, namely pre-study stage and main study. Water content measurement data is processed using the software Minitab 16. The results in the stage of pre-study showed that the right temperature for the temperature setting Moisture Analyzer tool at 105oC Line 1, Line 3 107oC, 107oC Line 4, Line 5 105oC and 105oC QS Lab. The results of the main study phase showed that the measurement of moisture content using the Moisture Analyzer is not significantly different from the result of measurement methods oven. The results of this study can provide information about the benefits of a validation study of water content measurement by using alternative methods Moisture Analyzer.

Results (English) 3:

这是上了杨有饼干卡达尔航空maksimum 5%。饼干，就这么该若migrasi UAP空气也从保护。这乃是本pengukuran卡达尔空气，在死亡kendali穆图（质量控制）。pengukuran卡达航空产品饼干夹心饼干底铂Mondelez印度尼西亚制造是用menerapkan metode炉。在等mempercepat散文pengukuran卡达尔空气上缝制，需要在validasi metode alternatif就是，使用水分分析仪。pengukuran卡达尔航空在penelitian ini的事在双tahapan就是tahap预研究主要研究丹。数据从pengukuran卡达尔空气diolah使用MINITAB软件16。该penelitian迪tahap预研究表明了苏阳的理论，建立苏沪科水分分析仪在1线3 107oc 105，线，线4线5 107oc，105丹实验室QS 105。Hasil tahapan主要研究表明了该pengukuran卡达航空，使用水分分析仪和入方式的不同，这也nyata pengukuran metode炉。该penelitian ini，给manfaat信息至于研究validasi pengukuran卡达尔空气，使用metode alternatif水分分析仪。