Robust Design Liquid Black Garlic Supplement Production System By Considering Hazard Analysis And Critical Control Points

Abstract

Black Garlic granules serve to help prevent and treat diabetes and cardiovascular disease. In this study, a BG-based liquid supplement production system was designed which is expected to become a BG-based liquid supplement production standard that pays attention to product safety, product quality and production efficiency. This research will design BG's production process to meet quality specifications and food safety standards along with the production system. The research will be conducted by conducting Taguchi experiments and then continued with Hazard Analysis and Critical Control Points (HACCP). At the experimental stage, several important BG quality attributes were selected in response. The factors that affect quality are determined through Focus Group Discussions involving company stakeholders. Experiments were conducted using laboratory scales. The results of Taguchi's experiments that have been carried out, it is concluded that using the optimal level settings chosen can reduce SAC levels, namely A1 = Cleaning and Weighing Equipment (Using a Washing Bucket), B1 = BG Formulation Temperature (30oC), C1 = BG Formulation Time (60 minutes), D2 = Cooling Process (Accelerated), E1 = Storage Packaging (Aluminum Sachet), F1 = Storage Temperature (28oC), G1 = BG Treatment (Peel).