Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ
The diversity of products in a company makes the process of cleaning production areas important to prevent cross contamination. Cleaning in Place (CIP) is a method to clean product residues from production equipment automatically without the need to disassemble the machine. This study aims to deter...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Yudharta Pasuruan
2023-09-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3724 |
| _version_ | 1827603968085196800 |
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| author | Anggun Dwimarlina Setya Budi Muhammad Abduh Ahmad Ni’matullah Al-Baari |
| author_facet | Anggun Dwimarlina Setya Budi Muhammad Abduh Ahmad Ni’matullah Al-Baari |
| author_sort | Anggun Dwimarlina |
| collection | DOAJ |
| description |
The diversity of products in a company makes the process of cleaning production areas important to prevent cross contamination. Cleaning in Place (CIP) is a method to clean product residues from production equipment automatically without the need to disassemble the machine. This study aims to determine the required minimum time for the CIP drying process to dry the production equipment. The experiment was done by testing the treatment based on changes in compressed air, drying, and cooling process time. Cleaning verification was done by examining visual inspection and test for detection of microbial contamination, allergens and ATP. The results showed that reducing the CIP processing time can be done by minimizing the drying time. The best treatment resulted in the treatment with compressed air 300 s, drying 900 s and cooling 900 s. This can be seen from the 3 repetitions, the results obtained by examining the overall appearance of the surface in the tote bin are clean and dry. In addition, changes in the time parameter did not affect the cleaning process of residues on the surface of the tote bin, which was shown in the results of testing for detection of microbial contamination, allergens and ATP.
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| first_indexed | 2024-03-09T05:51:22Z |
| format | Article |
| id | doaj.art-85c305e8e6dd4b409323351cc0765b76 |
| institution | Directory Open Access Journal |
| issn | 2087-9679 2597-436X |
| language | Indonesian |
| last_indexed | 2024-03-09T05:51:22Z |
| publishDate | 2023-09-01 |
| publisher | Universitas Yudharta Pasuruan |
| record_format | Article |
| series | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| spelling | doaj.art-85c305e8e6dd4b409323351cc0765b762023-12-03T12:17:17ZindUniversitas Yudharta PasuruanTeknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian2087-96792597-436X2023-09-0114210.35891/tp.v14i2.3724Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZAnggun Dwimarlina0Setya Budi Muhammad Abduh1Ahmad Ni’matullah Al-Baari2Diponegoro UniversityUniversitas DiponegoroProgram Studi Teknologi Pangan, Universitas Diponegoro, Semarang, Jawa Tengah The diversity of products in a company makes the process of cleaning production areas important to prevent cross contamination. Cleaning in Place (CIP) is a method to clean product residues from production equipment automatically without the need to disassemble the machine. This study aims to determine the required minimum time for the CIP drying process to dry the production equipment. The experiment was done by testing the treatment based on changes in compressed air, drying, and cooling process time. Cleaning verification was done by examining visual inspection and test for detection of microbial contamination, allergens and ATP. The results showed that reducing the CIP processing time can be done by minimizing the drying time. The best treatment resulted in the treatment with compressed air 300 s, drying 900 s and cooling 900 s. This can be seen from the 3 repetitions, the results obtained by examining the overall appearance of the surface in the tote bin are clean and dry. In addition, changes in the time parameter did not affect the cleaning process of residues on the surface of the tote bin, which was shown in the results of testing for detection of microbial contamination, allergens and ATP. https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3724alergencleaningfoulingresidupembersihanmikrobiologi |
| spellingShingle | Anggun Dwimarlina Setya Budi Muhammad Abduh Ahmad Ni’matullah Al-Baari Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian alergen cleaning fouling residu pembersihan mikrobiologi |
| title | Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ |
| title_full | Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ |
| title_fullStr | Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ |
| title_full_unstemmed | Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ |
| title_short | Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ |
| title_sort | penurunan waktu proses cleaning in place cip dengan cara wet wash pada produksi susu bubuk di pt xyz |
| topic | alergen cleaning fouling residu pembersihan mikrobiologi |
| url | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3724 |
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