PENENTUAN KONDISI PENGOLAHAN DAN PENYAJIAN BUMBU RAWON INSTAN BUBUK DENGAN METODE TAGUCHI
The purpose of this research is to define the preference of panelists in instant rawon powder processing and serving by using Taguchi Method. This research used the prefered rawon recipe. The experiment was done in eight factors of taste, color and odor. The Taguchi method is used as an experimental...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
Petra Christian University
2003-01-01
|
Series: | Jurnal Teknik Industri |
Subjects: | |
Online Access: | http://puslit2.petra.ac.id/ejournal/index.php/ind/article/view/16025 |