Analysis pH and Water Added of Cow Milk Raw Materials at PT Mazaraat Lokanatura Indonesia
Keywords:
Fitriani, P-Chart, pH, Water AddedAbstract
PT Mazaraat Lokanatura Indonesia is one of the companies engaged in the production of cheese and creamery located in Yogyakarta. This Practical Work Report aims to analyze the pH value and water added to cow's milk, find out the factors causing differences in pH values and water added in each cheese production, and make suggestions for improvements to evaluate and improve the quality of cow's milk as the main raw material in cheese making at PT Mazaraat Lokanatura Indonesia. The analysis carried out on the pH value and water added to milk is using a control chart in the form of a P-Chart. The results obtained after the analysis using the P-chart control map show that the pH parameter for fresh cheese and aging cheese production is in a controlled condition (in-control) and the water added parameter for fresh cheese and aging cheese production is in an uncontrolled condition (out-control). The most dominant contributing factors affecting the pH and water added in cow's milk are the raw material factors and the human factors.
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