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All Journal Jurnal Gaussian AKSIOMA JURNAL ILMIAH MATEMATIKA DAN TERAPAN BAREKENG: Jurnal Ilmu Matematika dan Terapan Teorema: Teori dan Riset Matematika Jambura Journal of Mathematics Transformasi : Jurnal Pendidikan Matematika dan Matematika Jambura Journal of Mathematics Education Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi JES-MAT (Jurnal Edukasi dan Sains Matematika) Milang Journal of Mathematics and Its Applications Euclid
Djihad Wungguli
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Mathematics Mechanical Engineering Physics Social Sciences Transportation Other

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Journal : BAREKENG: Jurnal Ilmu Matematika dan Terapan

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IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS Djihad Wungguli; Jefri N. Isa; Muhammad Rezky Friesta Payu; Nurwan Nurwan; Salmun K Nasib; Stella Junus
BAREKENG: Jurnal Ilmu Matematika dan Terapan Vol 17 No 3 (2023): BAREKENG: Journal of Mathematics and Its Applications
Publisher : PATTIMURA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/barekengvol17iss3pp1313-1324

Abstract

Indonesians consume more tofu every week, proving that it is one of the country's most well-liked and potential food ingredients. Therefore, several people benefit from this positive potential as a business opportunity and improve the quality of their products as part of a market competition strategy. This study uses the Taguchi method and fuzzy logic to optimize the multi-response characteristic tofu production process. These multi-responses include water and protein content, each of which has the characteristics of "nominal is best" and "larger is better". In this experiment, three independent variables were varied: soybean soaking time, soybean porridge boiling time, and tofu lump pressing time. The experimental design used is the orthogonal matrix L9. This study aims to determine the optimal combination of independent variables and determine the contribution of each varible to the multi-response of water content and protein content simultaneously. The findings indicated that soaking soybeans for 4 hours, boiling soybean porridge for 70 minutes, and pressing tofu lumps for 20 minutes are the ideal settings to produce optimal multi-response simultaneously. Additionally, the duration of soybeans soaking contributed 14,74%, the duration of boiling soybean porridge contributed 29,50%, and the duration of pressing lumps of tofu contributed 38,18% to the multi-response.
Co-Authors Agusyarif Rezka Nuha Asriadi Asriadi B. P. SILALAHI Fahima Alamri Fenly B Mohamad Ghivahri Sidik Mokoagow Ismail Djakaria Isran K. Hasan Jefri N. Isa Junus, Stella Karina Anselia Mamonto Kurniasari Abram L Yahya La Ode Nashar Lailany Yahya Lindrawati Abdjul Muh. Rifai Katili Muhammad Rezky F. Payu Muhammad Rifai Katili Muhammad Rifai Katili NISKY IMANSYAH YAHYA Novianita Achmad Nteseo, Sutriany Nurwan Nurwan Nurwan Nurwan Nurwan, Nurwan Resmawan Resmawan Rindawati Ahmad S Rahayu S S Ibrahim S. GURITMAN Safrudin Ismail Salmun K Nasib Setia Ningsih Sri Lestari Mahmud Sri Maryam Mohungo Sutriany Nteseo Ulfa Is. Abdul Wahdania A.T. Ja’a Windra Tahir