ANALISIS KUALITAS PRODUK ABON IKAN DENGAN PENDEKATAN LOGIKA FUZZY

  • Alfredo Tutuhatunewa Unpatti
DOI: https://doi.org/10.30598/ale.3.2020.24-32
Keywords: Abon ikan, organoleptik, logika fuzzy

Abstract

Pertumbuhan industri abon ikan di kota Ambon memberikan pilihan baru cara mengkonsumsi ikan saat ini. Produk abon ikan yang diproduksi harus memenuhi kepuasan konsumen, agar konsumen tertarik untuk mengkonsumsinya. Kepuasan konsumen adalah persepsi konsumen bahwa harapannya telah terpenuhi atau terlampaui. Penelitian ini dilakukan untuk menganalisis kualitas abon ikan produksi lokal kota Ambon, berdasarkan uji organoleptik, yaitu berdasarkan penilaian warna, aroma, rasa dan tekstur abon yang paling disukai konsumen. Penilaian kualitas abon ikan yang dilakukan secara organoleptik bersifat linguistik, sehingga variabel dan penentuan parameter yang bersifat tidak pasti. Karena ketidakpastian variabel dan parameter yang digunakan, maka digunakan logika fuzzy. Hasil Penelitian menunjukkan bahwa konsumen lebih menyukai tekstur dan rasa abon ikan (nilai riil 4,1 dan 4,48). Kualitas abon ikan berada di antara domain Baik dan Sangat baik, dengan nilai riil 4,12.

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Published
2020-08-13
How to Cite
Tutuhatunewa, A. (2020). ANALISIS KUALITAS PRODUK ABON IKAN DENGAN PENDEKATAN LOGIKA FUZZY. ALE Proceeding, 3, 24-32. https://doi.org/10.30598/ale.3.2020.24-32
Issue
Vol 3 (2020): Archipelago Engineering (ALE)
Section
Articles

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