Indrawati, Oktavina Dewi (2008) Analisa Faktor-Faktor Yang Berpengaruh Terhadap Kualitas Produksi Kopi Instant Dengan Metode Taguchi. Masters thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada saat ini perkembangan teknologi pengolahan kopi maju dengan pesat, terbukti dengan adanya kopi instant yang menjadi produk popular dan semakin luas konsumsinya di masyarakat, oleh karena itu pengolahannya juga harus dilengkapi dengan upaya peningkatan kualitas produk agar dihasilkan produk yang bermutu tinggi dan memenuhi selera konsumen secara optimal. Mutu kopi instant dipengaruhi oleh faktor-faktor yang dapat dikendalikan antara lain kualitas biji kopi terdiri dari % biji kopi bagus, % kotoran biji kopi dan % kadar iar biji kopi, suhu penyangraian (Roasting), persentase particle size kopi bubuk kasar (Regular Coffee), jumlah air ekstraksi, suhu ekstraksi, maupun faktor yang tidak dapat dikendalikan yaitu jenis kopi biji yang digunakan dan umur panen. Penelitian ini bertujuan untuk memperkecil nilai yield yaitu rasio antara input yaitu jumlah pemakaian bahan baku biji kopi dengan output yaitu produk kopi instant yang dihasilkan (QC : Smaller the better) dan kualitas (cita rasa) kopi yang diharapkan (QC : Larger the better). Dalam penelitian ini, data percobaan tiap respon (rasio antara input dan output serta kualitas yang diharapkan) disusun dalam bentuk Standard Orthogonal Array (OA) dari Taguchi. Hasil dari tabel OA kemudian akan dibawa ke Rasio S/N yang merepresentasikan ukuran keragaman yang timbul. Tingkat kepentingan kedua respon diatas dibobot dengan menggunakan metode Entropy. Metode Overal Evaluation Criteria (OEC) kemudian digunakan untuk menghasilkan suatu besaran yang mewakili kedua respon yang dikehendaki berdasarkan bobot yang telah ditentukan. Selanjutnya dilakukan Analysis of Variance (ANOVA) untuk mengetahui besar pengaruh variabel perancangan terhadap nilai OEC. Dari Hasil dari perhitungan ANOVA, dapat diperoleh kombinasi variabel perancangan proses produksi kopi Instant yang menghasilkan nilai yield yang minimum dan mendapatkan kualitas yang maksimum. Hasil yang diperoleh adalah persentase biji kopi bagus sebesar 80%, persentase kotoran biji kopi bagus sebesar 2,5%, kadar air biji kopi sebesar 10%, suhu roasting sekitar 2000C, partikel kopi regular dengan ukuran medium, jumlah air untuk proses ekstraksi sebanyak 6 liter dan suhu ekstraksi sekitar 1300C merupakan faktor-faktor yang mempengaruhi presisi proses dan terjadi peningkatan mutu sebesar 24,87%
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At this time the development of coffee processing technology is advancing rapidly, as evidenced by the existence of instant coffee which is a popular product and its consumption is increasingly widespread in society, therefore its processing must also be equipped with efforts to improve product quality in order to produce high quality products and meet consumer tastes optimally. The quality of instant coffee is influenced by factors that can be controlled, including the quality of coffee beans consisting of % good coffee beans, % coffee bean impurities and % coffee bean water content, roasting temperature, percentage of coarse ground coffee particle size (Regular Coffee), amount of extraction water, extraction temperature, and uncontrollable factors, namely the type of coffee beans used and harvest age. This study aims to reduce the yield value, namely the ratio between input, namely the amount of raw material used for coffee beans with output, namely the instant coffee product produced (QC: Smaller the better) and the expected quality (taste) of coffee (QC: Larger the better). In this study, the experimental data for each response (the ratio between input and output and the expected quality) are arranged in the form of a Standard Orthogonal Array (OA) from Taguchi. The results of the OA table will then be taken to the S/N Ratio which represents the size of the diversity that arises. The level of importance of the two responses above is weighted using the Entropy method. The Overall Evaluation Criteria (OEC) method is then used to produce a quantity that represents the two desired responses based on the predetermined weights. Furthermore, Analysis of Variance (ANOVA) is carried out to determine the extent of the influence of design variables on the OEC value. From the results of the ANOVA calculation, a combination of Instant coffee production process design variables can be obtained that produce minimum yield values and obtain maximum quality. The results obtained are the percentage of good coffee beans of 80%, the percentage of good coffee bean impurities of 2.5%, the water content of coffee beans of 10%, the roasting temperature of around 2000C, regular coffee particles with medium size, the amount of water for the extraction process of 6 liters and the extraction temperature of around 1300C are factors that affect the precision of the process and there is an increase in quality of 24.87%
| Item Type: | Thesis (Masters) |
|---|---|
| Additional Information: | RTMT 658.562 Ind a-1 2008 |
| Uncontrolled Keywords: | Nilai Yield, Kualitas Citarasa, Orthogonal Array, Taguchi, Entropy, Overall Evaluation Criteria (OEC) |
| Subjects: | Q Science > QA Mathematics > QA278.2 Regression Analysis. Logistic regression Q Science > QA Mathematics > QA278 Cluster Analysis. Multivariate analysis. Correspondence analysis (Statistics) |
| Divisions: | 61101-Magister Management Technology |
| Depositing User: | EKO BUDI RAHARJO |
| Date Deposited: | 11 Feb 2025 02:25 |
| Last Modified: | 11 Feb 2025 02:25 |
| URI: | http://repository.its.ac.id/id/eprint/118624 |
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