IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS

  • Djihad Wungguli Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, Indonesia
  • Jefri N. Isa Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, Indonesia
  • Muhammad Rezky Friesta Payu Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, Indonesia
  • Nurwan Nurwan Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, Indonesia
  • Salmun K Nasib Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo, Indonesia
  • Stella Junus Department of Industrial Engineering, Faculty of Engineering, Universitas Negeri Gorontalo, Indonesia
DOI: https://doi.org/10.30598/barekengvol17iss3pp1313-1324
Keywords: Taguchi Design, Fuzzy Logic, Optimization, Membership Function

Abstract

Indonesians consume more tofu every week, proving that it is one of the country's most well-liked and potential food ingredients. Therefore, several people benefit from this positive potential as a business opportunity and improve the quality of their products as part of a market competition strategy. This study uses the Taguchi method and fuzzy logic to optimize the multi-response characteristic tofu production process. These multi-responses include water and protein content, each of which has the characteristics of "nominal is best" and "larger is better". In this experiment, three independent variables were varied: soybean soaking time, soybean porridge boiling time, and tofu lump pressing time. The experimental design used is the orthogonal matrix L9. This study aims to determine the optimal combination of independent variables and determine the contribution of each varible to the multi-response of water content and protein content simultaneously. The findings indicated that soaking soybeans for 4 hours, boiling soybean porridge for 70 minutes, and pressing tofu lumps for 20 minutes are the ideal settings to produce optimal multi-response simultaneously. Additionally, the duration of soybeans soaking contributed 14,74%, the duration of boiling soybean porridge contributed 29,50%, and the duration of pressing lumps of tofu contributed 38,18% to the multi-response.

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Published
2023-09-30
How to Cite
[1]
D. Wungguli, J. Isa, M. Payu, N. Nurwan, S. Nasib, and S. Junus, “IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS”, BAREKENG: J. Math. & App., vol. 17, no. 3, pp. 1313-1324, Sep. 2023.
Issue
Vol 17 No 3 (2023): BAREKENG: Journal of Mathematics and Its Applications
Section
Articles

Copyright (c) 2023 Djihad Wungguli, Jefri N. Isa, Muhammad Rezky Friesta Payu, Nurwan Nurwan, Salmun K Nasib, Stella Junus

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