Enitama, Olivina Chandra (2015) Penentuan faktor dan level optimal pada pembuatan coklat biji nangka menggunakan metode taguchi. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Perkembangan coklat di Indonesia saat ini mengalami peningkatan, para
pengusaha coklat berlomba-lomba untuk memproduksi dan memasarkan berbagai
macam coklat. Biji nangka dapat dimanfaatkan sebagai bahan untuk isian coklat,
sehingga terdapat inovasi coklat sehingga variasi coklat menjadi beragam. Inovasi
dalam pembuatan coklat ini dilakukan karena banyaknya limbah biji nangka yang
kurang di olah menjadi sesuatu yang dapat dikonsumsi.
Untuk menghasilkan coklat biji nangka yang baik maka diperlukan
kualitas yang baik. Oleh karena itu, perlu dilakukan desain eksperimen untuk
penentuan faktor dan level faktor-faktor yang optimal pada pembuatan coklat biji
nangka menggunakan Metode Taguchi untuk meningkatkan kualitas tekstur dan
rasa produk coklat biji nangka. Metode Taguchi dalam penelitian ini
menggunakan matriks L8 orthogonal, setelah mendapatkan hasil percobaan, uji
organoleptik dilakukan untuk pengambilan data dan menggunakan software
minitab pada pengolahan data.
Dari hasil pengolahan data S/N Ratio, perhitungan efek tiap faktor dan
ANOVA didapatkan hasil paling optimal yaitu waktu pelelehan coklat 10 menit,
waktu perebusan biji nangka 25 menit, waktu pemanggangan biji nangka 20
menit, berat cacahan biji nangka 5 gram, suhu pembekuan 5°C dan Lama
penyimpanan 10 menit. / Recently chocolate production in Indonesia is increasing. Entrepreneurs
in chocolate sector try to produce and promote several kind of chocolate. To
innovate chocolate, Jackfruit seeds can be used, as ingredient of filled chocolate,
so there is a lot of chocolate variation. An innovation in chocolate making is done
because of the large waste jackfruit seeds that are less processed into something
that can be consumed.
To produce a good chocolate jackfruit seeds, high quality is needed to
present. Therefore, need to do design experiment for determining factors and the
level of optimal factors on making chocolate jackfruit seeds using Taguchi
Method to improve the quality of the texture and flavor of products chocolate
jackfruit seeds. Taguchi Method in this study is using matrix orthogonal L8, after
gaining the results of the experiments, organoleptic tests are carried out for data
retrieval and use software Minitab in data processing.
From the data processing of S / N ratio, the calculation of the effect of
each factor and ANOVA showed the most optimal is a melting the chocolate 10
minutes, boiling time for jackfruit seeds 25 minutes, time for roasting jackfruit
seeds 20 minutes, heavy chopped for jackfruit seeds 5 grams, the freezing
temperature of 5° C and storage time 10 minutes.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Enitama, Olivina Chandra NIM03320110007 UNSPECIFIED UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Runtuk, Johan Krisnanto UNSPECIFIED UNSPECIFIED Thesis advisor Hartanti, Lusia Permata Sari UNSPECIFIED UNSPECIFIED |
Uncontrolled Keywords: | coklat; biji nangka; desain eksperimen; taguchi; chocolate; jackfruit seed; design experiment |
Subjects: | T Technology > T Technology (General) > T55.4-60.8 Industrial engineering. Management engineering |
Divisions: | University Subject > Current > Faculty/School - UPH Surabaya > Faculty of Science and Technology > Industrial Engineering Current > Faculty/School - UPH Surabaya > Faculty of Science and Technology > Industrial Engineering |
Depositing User: | Rafael Rudy |
Date Deposited: | 26 Jan 2024 07:25 |
Last Modified: | 26 Jan 2024 07:25 |
URI: | http://repository.uph.edu/id/eprint/60731 |