DESAIN EKSPERIMEN MENGGUNAKAN METODE TAGUCHI UNTUK MENGURANGI TINGKAT KECACATAN PRODUK NATA DE COCO DI CV. AGRINDO SUPRAFOOD YOGYAKARTA

MAHMUD BASUKI, NIM. 09660006 (2013) DESAIN EKSPERIMEN MENGGUNAKAN METODE TAGUCHI UNTUK MENGURANGI TINGKAT KECACATAN PRODUK NATA DE COCO DI CV. AGRINDO SUPRAFOOD YOGYAKARTA. Skripsi thesis, UIN SUNAN KALIJAGA.

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BAB I, V, DAFTAR PUSTAKA.pdf

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Abstract

CV. Agrindo Suprafood is a company engaged in agro-production unit that produces nata de coco. Through the fermentation process, there are two categories of nata produced, the first one is the good nata which is not moldy and the other one is the bad nata which is moldy. This study aims to calculate the loss function faced by the company, to determine the proper composition of nutrition in order to reduce the defect rate of nata de coco, and to identify the factors that influence product defects in the growth of the Acetobacter xylinum bacteria. According to the fishbone diagram obtained the control factor and noise factor, so this research uses two control factors with each factor consists of three levels: ZA ( 600 grams, 650 grams, 700 grams ) and sugar ( 250 grams, 275 grams, 300 grams ) . From these data, a combination of experiments are performed using orthogonal array L 9 ( 3 4 ) which is one of the Taguchi method. From the analysis obtained same result between the average response of defect and response signal to noise ratio ( smaller the better ) that is ZA factor at level 2 and sugar factor at level 1. So the result of this study indicates that the right composition of nutrients to reduce the rate of defect of nata de coco is the ZA 650 grams, and the sugar 250 grams on each of the boiling process of 100 liters of coconut water. So with a dose of the nutrient composition, the company can save from the existing loss function as much as Rp. 43.88,- per/sheet of nata. The control factors that influence the defect of nata de coco in the growth of Acetobacter xylinum bacteria is ZA and sugar, whereas the noise factors are pH, temperature, and air ( oxygen ) . Keywords: nata de coco, composition of nutritions, Taguchi method, smaller the better, loss function

Item Type: Thesis (Skripsi)
Subjects: Tehnik Industri
Divisions: Fakultas Sains dan Teknologi > Teknik Industri (S1)
Depositing User: Miftahul Ulum [IT Staff]
Date Deposited: 12 Jul 2013 15:33
Last Modified: 21 Mar 2016 14:51
URI: http://digilib.uin-suka.ac.id/id/eprint/8839

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