Penentuan faktor dan level optimal pada pembuatan coklat biji nangka menggunakan metode taguchi

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:
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Enitama, Olivina Chandra
NIM03320110007
UNSPECIFIED
UNSPECIFIED
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Runtuk, Johan Krisnanto
UNSPECIFIED
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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

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