ANALYSIS THE ACTIVITIES OF CLEAN IN PLACE (CIP)

OF SAUCE PRODUCTION IN PRODUCING WASTE

(STUDY CASE: PT KRAFT HEINZ ABC, KARAWANG)

NI ILUH PERMATA ARIASE

018201700015
INTRODUCTION

PRODUCTION CLEAN IN WASTE

PLACE GENERATED
OF SAUCE
BACKGROUND

This is because sauce

PRODUCTION OF SAUCE production is the production
that has the highest frequency
compared to other products.

CLEAN IN PLACE CIP is a method for washing without

disassembling equipment components and
piping systems.

WASTE GENERATED The characteristics of the waste produced, such as

thick and dark red wastewater, temperatures above
80 ° C, and the amount of waste produced around
5,000 to 6,000 liters of water/CIP.
 Observation the companies that are food and beverage
producers, namely PT. Heinz ABC which is located on
1
Walahar, Klari District, Karawang Regency, West Java.

Interview was carried out with the company related to

METHOD 2 information that was wanted to be obtained, namely about
the activity of clean in place.

Methods of collecting data by observing and collecting

3 data directly so that accurate data can be obtained
relating to the problem being examined.

4 By searching and reading the literature as a complement

that relates to the object of research.

Examination of archives and documents needed for

5 research, data on company overview, and data related to
clean in place (CIP) activities.
CIP system can automatically control many functions including :

Maintain the strength Move the agitator and

1 5
and temperature of the open or close the valve
washing solution

2 Maintain the level of 6 Discard the solution

concentration in the that has been used
tank

3 Successively starts 7 Turn off the pump and alert the

and stops the flow of operator if the operating
solution parameters are not suitable

4 Provides air flow 8 Changes can be made for

different washing problems
The CIP system must monitor and
maintain the temperature of the
solution in all parts of the system
through the washing cycle.
- In clean in place activity uses a
temperature of around 80 ̊C.
- Temperatures that are too high
can make impurities very difficult
to clean.
- Temperatures that are too low can
reduce washing efficiency so that
impurities remain on the surface

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 SCHEDULE AND WASHING STAGES

The conditions below are the handle in The washing stages include:

deciding to do a washing operation:

- Immediately after production stops
- Before product changes are made
- After the indication that the equipment
has been dirty
1. Initial rinsing with clean water for 6
minutes
2. Washing with alkaline cleaning
material at 85 ̊C for 6 minutes
3. Flushing for 6 minutes

- Before activating a device that has 4. Washing with acid cleanser with a
temperature of 80 ̊C for 6 minutes
long been inactive
5. Flushing for 6 minutes
- Every batch change if a special
6. Disinfection with hot water at a
procedure
temperature of 98 ̊C for 6 minutes.
The washing schedule was not carried out
immediately based on the wishes of the
production personnel.
• The washing stage above is determined based on consideration of the
type of impurity that may be attached to the surface.

• Washing with alkaline cleaning agents is done first because it is estimated

that the dominant impurity elements are carbohydrates, fats and proteins
which have characteristics that are soluble in the base.

• Initial flushing is done to reduce the amount of impurities that will be

removed at the other washing steps.

• Initial flushing is effective for removing impurities up to 90% of dissolved

material.

• Flushing after washing with a cleaning agent helps remove residual

impurities and residual cleaning agents and prevents the deposition of
impurities on the cleaned surface.

• Acid cleansers are used to neutralize base residues, dissolve the

remaining minerals, and leave acid films on the surface of the equipment to
help suppress bacterial growth.
Figure 1. Amount of waste produced every month

45,000.00

40,000.00

35,000.00

30,000.00

Month Waste Produced 25,000.00

Amount Of Waste (m 3)
January 31,578.10 m3 20,000.00

February 39, 083.10 m3 15,000.00

March 42,134.95 m3 10,000.00

April 39,363.36 m3 5,000.00

May 40,337.28 m3 0.00

January February March April May June
June 37,199.20 m3
Figure 1. Amount of waste produced every month
Diagram of the amount of CIP generated waste with other waste

Waste from CIP activities

Based on the diagram, the waste

generated by the Clean in Place process
is 0.47% of the total amount of waste
produced each month which reaches
38,286,650 m3 while the average waste
generated from clean in place (CIP)
activities during January - June 2019 is
180,000 liters or 180 m3.

Other waste
 CONCLUSION

The results of this study are known to be the source of waste from the production
process in the form of machine damage, washing of raw materials, and washing the
machine. The amount of waste due to the CIP activity of the waste produced by the
Clean in Place process is 0.47% of the total amount of waste. As far as observation,
this activity is the right solution for the company to do the washing of equipment
components and piping systems.

Research is needed with a longer duration so that it can be known in depth the
activities that have a significant effect on increasing waste volume. Further research is
needed regarding the composition of waste from CIP activities so that the composition
and characteristics of the waste produced can be known. Knowledge of the
composition and characteristics of waste from CIP activities will help in better and
more efficient waste handling solutions.
THANK YOU