Optimasi Parameter Proses Pemanggangan Roti Manis Menggunakan Metode Taguchi pada Skala UKM
Optimization of Sweet Bread Baking Parameters Using the Taguchi Method in SMEs
DOI:
https://doi.org/10.25047/jofe.v5i1.6836Keywords:
optimasi, pemanggangan, roti manis, taguchiAbstract
Industri pangan skala kecil dan menengah (UKM) seringkali menghadapi kendala dalam menjaga konsistensi mutu produk akibat. Hal tersebut disebabkan karena belum adanya sistem optimasi proses yang terstandar. Penelitian ini bertujuan untuk mengatasi masalah tersebut dengan menerapkan metode Taguchi L9(32) guna mengoptimalkan parameter kualitas roti manis secara efisien. Fokus penelitian ini terdiri dari dua faktor, yaitu suhu pemanggangan (1600C, 1800C, 2000C) dan waktu pemanggangan (10, 15, 20 menit). Respons yang diamati antara lain kadar air, kadar abu, dan tekstur. Berdasarkan hasil analisis rasio Signal-to-Noise (S/N) dan ANOVA, ditemukan bahwa parameter pemanggangan roti manis yang optimal tercapai pada suhu 1800C selama 10 menit. Hasil statistik menunjukkan bahwa waktu pemanggangan memberikan kontribusi dominan (55,9%) terhadap variabilitas kadar air, dan tekstur (79,1%). Sedangkan kadar abu sangat dipengaruhi oleh variabel suhu (74,1%). Validasi eksperimen menunjukkan hasil akurasi yang tinggi dengan margin kesalahan di bawah 2% dan stabilitas protokol yang sangat baik. Implementasi proses pemanggangan roti manis yang optimal ini mampu menekan angka kecacatan produk menjadi 1,2% dan mengurangi konsumsi energi sebesar 12%. Efektivitas desain eksperimen untuk standarisasi mutu sangat menentukan tingkat dan peningkatan produktivitas pada operasional UKM pangan.References
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