Taguchi Experimental Design to Optimize the Sugar Content of Candied Carrot

11th International Seminar on Industrial Engineering & Management, "Technology and Innovation Challenges Towards Industry 4.0 Era

工业技术（总论）

Notowidjaja, Maria S.I.^1 ; Ekawati, Yurida^1 ; Noya, Sunday^1

Industrial Engineering Department, Ma Chung University, Indonesia^1

关键词: candied carrot;    Design products;    Effect of parameters;    Optimal composition;    Orthogonal array;    Robust parameter design;    Signal to noise (S/N) ratios;    Taguchi experimental design;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/528/1/012068/pdf
DOI  :  10.1088/1757-899X/528/1/012068

学科分类：工业工程学

来源: IOP

【 摘 要 】

Robust parameter design is used to design product that is robust to noise factors so the product's performance fits the target and delivers a better quality. In the process of designing and developing the innovation product of candied carrot, robust parameter design is done using Taguchi Method. The performance of the candied carrot is evaluated in terms of its percentage of sugar. Orthogonal Array (OA) of Taguchi, Analysis of Variance (ANOVA), signal-to-noise (S/N) ratio, and main effect were employed to analyze the effect of parameters on the percentage of sugar in the candied carrot. The optimal level is determined based on the highest signal-to-noise (S/N) ratio. The analysis of the results shows that the optimal composition for candied carrot are the amount of sugar of 25%, 40%, 50%, 60%, the soaking duration for 8 hours, the amount of cinnamon of 10 grams and the age of carrot of 5 months.