IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS
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 st...
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Universitas Pattimura
2023-09-01
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| Series: | Barekeng |
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| Online Access: | https://ojs3.unpatti.ac.id/index.php/barekeng/article/view/7999 |
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| author | Djihad Wungguli Jefri N. Isa Muhammad Rezky Friesta Payu Nurwan Nurwan Salmun K Nasib Stella Junus |
| author_facet | Djihad Wungguli Jefri N. Isa Muhammad Rezky Friesta Payu Nurwan Nurwan Salmun K Nasib Stella Junus |
| author_sort | Djihad Wungguli |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7a96b7ba9db042ecb676541a536e0b96 |
| institution | DOAJ |
| issn | 1978-7227 2615-3017 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Universitas Pattimura |
| record_format | Article |
| series | Barekeng |
| spelling | doaj-art-7a96b7ba9db042ecb676541a536e0b962025-08-20T03:05:39ZengUniversitas PattimuraBarekeng1978-72272615-30172023-09-011731313132410.30598/barekengvol17iss3pp1313-13247999IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESSDjihad Wungguli0Jefri N. Isa1Muhammad Rezky Friesta Payu2Nurwan Nurwan3Salmun K Nasib4Stella Junus5Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, IndonesiaDepartment of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, IndonesiaDepartment of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, IndonesiaDepartment of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, IndonesiaDepartment of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, IndonesiaDepartment of Industrial Engineering, Faculty of Engineering, Universitas Negeri Gorontalo, IndonesiaIndonesians 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.https://ojs3.unpatti.ac.id/index.php/barekeng/article/view/7999taguchi designfuzzy logicoptimizationmembership function |
| spellingShingle | Djihad Wungguli Jefri N. Isa Muhammad Rezky Friesta Payu Nurwan Nurwan Salmun K Nasib Stella Junus IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS Barekeng taguchi design fuzzy logic optimization membership function |
| title | IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS |
| title_full | IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS |
| title_fullStr | IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS |
| title_full_unstemmed | IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS |
| title_short | IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS |
| title_sort | implementation of the taguchi method with trapezoidal fuzzy number in the tofuproduction process |
| topic | taguchi design fuzzy logic optimization membership function |
| url | https://ojs3.unpatti.ac.id/index.php/barekeng/article/view/7999 |
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