PENERAPAN METODE TAGUCHI UNTUK OPTIMALISASI HASIL PRODUKSI ROTI DI USAHA ROTI MEYZA BAKERY, PADANG SUMATERA BARAT

Authors

  • Siska Zayendra
  • Hazmira Yozza
  • Maiyastri .

DOI:

https://doi.org/10.25077/jmu.5.2.113-121.2016

Abstract

Abstrak. Usaha pembuatan roti merupakan usaha yang cukup diminati karena pangsa
pasarnya besar. Banyaknya usaha di bidang ini membuat produsen harus melakukan
strategi untuk mengendalikan kualitas produk. Dalam statistika, pengendalian kualitas
secara o-line dapat dilakukan dengan metode Taguchi, yang bertujuan menghasilkan
produk yang lebih tangguh dan berupaya mengoptimalkan rancangan produk serta
proses. Pada penelitian ini akan dikaji penggunaan metode Taguchi untuk optimalisasi
produk roti. Percobaan dilaksanakan di usaha roti Meyza Bakery dengan melibatkan empat
faktor yaitu takaran ragi, lama adonan didiamkan, waktu penggorengan, dan takaran
air dengan respon persentase produk tidak layak jual. Disimpulkan bahwa keempat faktor
berpengaruh terhadap persentase produk yang layak jual. Hasil yang optimal diperoleh
untuk rancangan dengan takaran ragi sebanyak 11 gram, lama adonan didiamkan selama
30 menit, waktu penggorengan selama tiga menit dan takaran air sebanyak 0:4 liter.

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Published

28-05-2016

Issue

Vol. 5 No. 2 (2016)

Section

Articles

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