PENENTUAN KONDISI PENGOLAHAN DAN PENYAJIAN BUMBU RAWON INSTAN BUBUK DENGAN METODE TAGUCHI

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...

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Bibliographic Details
Main Authors: Julianingsih Julianingsih, Febrina Prasetyo
Format: Article
Language:English
Published: Petra Christian University 2003-01-01
Series:Jurnal Teknik Industri
Subjects:
Taguchi Method
Organoleptic Test.
Online Access:http://puslit2.petra.ac.id/ejournal/index.php/ind/article/view/16025

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