PENENTUAN FAKTOR DAN LEVEL OPTIMAL PADA PEMBUATAN COKLAT BIJI NANGKA MENGGUNAKAN METODE TAGUCHI

Abstract

Recently chocolate production in Indonesia is increasing. Entrepreneurs in chocolate sector try to produce and promote several kind of chocolate. To innovate chocolate, Jackfruit seeds can be used, as ingredient of filled chocolate, so there is a lot of chocolate variation. An innovation in chocolate making is done because of the large waste jackfruit seeds that are less processed into something that can be consumed. To produce a good chocolate jackfruit seeds, high quality is needed to present. Therefore, need to do design experiment for determining factors and the level of optimal factors on making chocolate jackfruit seeds using Taguchi Method to improve the quality of the texture and flavor of products chocolate jackfruit seeds. Taguchi Method in this study is using matrix orthogonal L8, after gaining the results of the experiments, organoleptic tests are carried out for data retrieval and use software Minitab in data processing. From the data processing of S / N ratio, the calculation of the effect of each factor and ANOVA showed the most optimal is a melting the chocolate 10 minutes, boiling time for jackfruit seeds 25 minutes, time for roasting jackfruit seeds 20 minutes, heavy chopped for jackfruit seeds 5 grams, the freezing temperature of 5° C and storage time 10 minutes.