eprintid: 14359
rev_number: 31
eprint_status: archive
userid: 71
dir: disk0/00/01/43/59
datestamp: 2014-10-31 03:07:22
lastmod: 2016-03-23 03:30:46
status_changed: 2014-10-31 03:07:22
type: thesis
metadata_visibility: show
creators_name: AMBARSASI , NIM. 07660033
title: OPTIMALISASI BAHAN BAKU KUE GEPLAKDENGAN
MENGGUNAKAN METODE DESAIN EKSPERIMEN TAGUCHI

ispublished: pub
subjects: TA
divisions: jur_tind
full_text_status: restricted
keywords: Key words: Taguchi Experimental Design, Organoleptic Test




note: Pembimbing :  Siti Husna Ainu Syukri, S.T, M.T

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.


date: 2014-06-19
date_type: published
institution: UIN SUNAN KALIJAGA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   AMBARSASI , NIM. 07660033  (2014) OPTIMALISASI BAHAN BAKU KUE GEPLAKDENGAN MENGGUNAKAN METODE DESAIN EKSPERIMEN TAGUCHI.  Skripsi thesis, UIN SUNAN KALIJAGA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/14359/1/07660033_bab-i_iv-atau-v_daftar-pustaka.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/14359/2/07660033_bab-ii_sampai_sebelum-bab-terakhir.pdf