Quality Control Analysis of Apple Juice Drink Using The T~2 Hotelling Control Diagram

摘要

Apple juice is a typical product of Batu City, one of the product is Flamboyan apple juice produced by PT Batu Bhumi Suryatama. The quality of apple juice products needs to be maintained so that the consumers' trust is not lost. The purpose of this study is to determine the quality of Flamboyan apple juice compared to the SNI of fruit juice, get the T~2 Hotelling control chart and determine the alternative improvements. This study uses the T~2 Hotelling control chart. The test results show that all variables are good compared to the fruit juice national standard which is the SNI 3719:2014. The T~2 Hotelling control diagram shows that the variable of dissolved solids and caramel dyes are under control. The pH variable is used as an input of{- under letter X} - Son the control diagram. The results of the control diagram show that 9 points are out of control so that it needs to be revised up to three times. The treatment of each production is always the same so that the uncontrolled pH value is caused by the raw materials. The improvement in pH of apple juice can be done using apples with the same specifications. Companies need to make the acceptance standards for apples with a level of maturity that tends to be the same.