Jurnal Teknik Industri
Vol. 5 No. 2 (2003): DECEMBER 2003

PENENTUAN KONDISI PENGOLAHAN DAN PENYAJIAN BUMBU RAWON INSTAN BUBUK DENGAN METODE TAGUCHI

Julianingsih Julianingsih (Faculty of Industrial Technology, Petra Christian University)
Febrina Prasetyo (Alumnus, Faculty of Industrial Technology, Petra Christian University)



Article Info

Publish Date
13 Jul 2004

Abstract

The purpose of this research is to define the preference of panelists in instant rawon powder processing and serving by using Taguchi Method. This research used the prefered rawon recipe. The experiment was done in eight factors of taste, color and odor. The Taguchi method is used as an experimental design method based on Orthogonal Arrays. The prefered instant rawon powder is determined by using the organoleptic test to inexpert panelists. Abstract in Bahasa Indonesia : Penelitian ini bertujuan untuk menentukan kondisi pengolahan dan penyajian bumbu rawon instan bubuk yang disukai oleh masyarakat. Penelitian dilakukan pada resep rawon yang paling disukai masyarakat dengan delapan faktor yang mempengaruhi rasa, warna dan bau bumbu rawon instan bubuk. Metode Taguchi dipergunakan sebagai metode perancangan eksperimen berdasarkan Orthogonal Arrays. Untuk mengetahui kesukaan masyarakat terhadap bumbu rawon instan bubuk ini dilakukan uji organoleptik oleh sejumlah panelis tidak terlatih. Kata-kunci: Metode Taguchi, Uji Organoleptik.

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Journal Info

Abbrev

ind

Publisher

Subject

Industrial & Manufacturing Engineering

Description

Jurnal Teknik Industri aims to: Promote a comprehensive approach to the application of industrial engineering in industries as well as incorporating viewpoints of different disciplines in industrial engineering. Strengthen academic exchange with other institutions. Encourage scientist, practicing ...