OPTIMALISASI BAHAN BAKU KUE GEPLAKDENGAN MENGGUNAKAN METODE DESAIN EKSPERIMEN TAGUCHI

AMBARSASI , NIM. 07660033 (2014) OPTIMALISASI BAHAN BAKU KUE GEPLAKDENGAN MENGGUNAKAN METODE DESAIN EKSPERIMEN TAGUCHI. Skripsi thesis, UIN SUNAN KALIJAGA.

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Abstract

Geplak Bantul Cinta Rasa is a household industry that produces geplak. Geplak is Bantul’s typical food., so the main of target market is depend on the tourism sector. On holidays the demand for geplak is high, whereas on normal days, the demand is low. The second target market is local resident who are already familiar with geplak. For the market share for local residents, the demand does not depend on tourism sector. However sales of geplak is also not optimal. This happens because many geplak producers manufacturers in Bantul. Beside of Geplak Bantul Cinta Rasa. Therefore conducted a study to determine the optimal raw materials of geplak. The reaserch methods used is Taguchi experimental Design with an Orthogonal Array L8(2)7. The control factor used is sugar, coconut, flour, food dye, flavor enchancer, and food preservatives. The experimental design using 2 level factor with 2 replication. After the experiment done, then Organoleptic test, the hedonic test with intrained panlist as many as 25 people. The data analysis using 2 way Analysis of Variance.The experiment result indicated that optimal composition for red geplak was 112121. Optimal composition for yellow geplak was 211212. Optimal composition for green geplak was 112121.

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