Taguchi experimental design to determine the taste quality characteristic of candied carrot

4th Asia Pacific Conference on Manufacturing Systems; 3rd International Manufacturing Engineering Conference

Ekawati, Y.^1 ; Hapsari, A.A.^1

Department of Industrial Engineering, Universitas Ma Chung, Malang, Indonesia^1

关键词: Consumer preferences;    Design products;    Innovative product;    Optimal process;    Quality dimension;    Quality of product;    Robust parameter design;    Taguchi experimental design;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/319/1/012050/pdf
DOI  :  10.1088/1757-899X/319/1/012050

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 innovative product of candied carrot, robust parameter design is carried out using Taguchi Method. The method is used to determine an optimal quality design. The optimal quality design is based on the process and the composition of product ingredients that are in accordance with consumer needs and requirements. According to the identification of consumer needs from the previous research, quality dimensions that need to be assessed are the taste and texture of the product. The quality dimension assessed in this research is limited to the taste dimension. Organoleptic testing is used for this assessment, specifically hedonic testing that makes assessment based on consumer preferences. The data processing uses mean and signal to noise ratio calculation and optimal level setting to determine the optimal process/composition of product ingredients. The optimal value is analyzed using confirmation experiments to prove that proposed product match consumer needs and requirements. The result of this research is identification of factors that affect the product taste and the optimal quality of product according to Taguchi Method.