PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE VALUE ENGINEERING DENGAN FUZZY LOGIC
Criteria of consumer perceptions in design and development of products is an important factor for the success of the resulting products. Soybean (Glycine max (L.) Merill) is one source of vegetable protein and non cholesterol. Soy milk powder products is one of alternative processed soybean raw mate...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1797033932156305408 |
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| author | , Andita Sayekti , Dr. Atris Suyantohadi, STP, MT, |
| author_facet | , Andita Sayekti , Dr. Atris Suyantohadi, STP, MT, |
| author_sort | , Andita Sayekti |
| collection | UGM |
| description | Criteria of consumer perceptions in design and development of products is
an important factor for the success of the resulting products. Soybean (Glycine max
(L.) Merill) is one source of vegetable protein and non cholesterol. Soy milk powder
products is one of alternative processed soybean raw material which has a high
economic value that can spur an increase in raw material usage at the level of postharvest soybean farmers.
Consumer need�s factor for determining priority level of important attribute
often overlooked uncertainty element and can not be strictly (crisp) set.
Development of soy milk powder products using Value Engineering with Fuzzy
Logic integration at the information stage (stages of development priorities) and the
determination of the stage (stage zero-one method). Integration of Fuzzy Logic
method used to fix the limit values represented by composing the membership
functions.
By this research, obtained attributes that overlooked by the consumers such
as color, aroma, taste, price, packaging, nutritional content, and viscosity. Based on
the stage of creativity found 5 product concept development of soy milk powder,
which is: A product concept (original flavor) |
| first_indexed | 2024-03-13T23:02:42Z |
| format | Thesis |
| id | oai:generic.eprints.org:123251 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:02:42Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1232512016-03-04T08:26:28Z https://repository.ugm.ac.id/123251/ PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE VALUE ENGINEERING DENGAN FUZZY LOGIC , Andita Sayekti , Dr. Atris Suyantohadi, STP, MT, ETD Criteria of consumer perceptions in design and development of products is an important factor for the success of the resulting products. Soybean (Glycine max (L.) Merill) is one source of vegetable protein and non cholesterol. Soy milk powder products is one of alternative processed soybean raw material which has a high economic value that can spur an increase in raw material usage at the level of postharvest soybean farmers. Consumer need�s factor for determining priority level of important attribute often overlooked uncertainty element and can not be strictly (crisp) set. Development of soy milk powder products using Value Engineering with Fuzzy Logic integration at the information stage (stages of development priorities) and the determination of the stage (stage zero-one method). Integration of Fuzzy Logic method used to fix the limit values represented by composing the membership functions. By this research, obtained attributes that overlooked by the consumers such as color, aroma, taste, price, packaging, nutritional content, and viscosity. Based on the stage of creativity found 5 product concept development of soy milk powder, which is: A product concept (original flavor) [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , Andita Sayekti and , Dr. Atris Suyantohadi, STP, MT, (2013) PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE VALUE ENGINEERING DENGAN FUZZY LOGIC. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63362 |
| spellingShingle | ETD , Andita Sayekti , Dr. Atris Suyantohadi, STP, MT, PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE VALUE ENGINEERING DENGAN FUZZY LOGIC |
| title | PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE
VALUE ENGINEERING DENGAN FUZZY LOGIC |
| title_full | PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE
VALUE ENGINEERING DENGAN FUZZY LOGIC |
| title_fullStr | PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE
VALUE ENGINEERING DENGAN FUZZY LOGIC |
| title_full_unstemmed | PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE
VALUE ENGINEERING DENGAN FUZZY LOGIC |
| title_short | PENGEMBANGAN PRODUK SUSU KEDELAI BUBUK MENGGUNAKAN INTEGRASI METODE
VALUE ENGINEERING DENGAN FUZZY LOGIC |
| title_sort | pengembangan produk susu kedelai bubuk menggunakan integrasi metode value engineering dengan fuzzy logic |
| topic | ETD |
| work_keys_str_mv | AT anditasayekti pengembanganproduksusukedelaibubukmenggunakanintegrasimetodevalueengineeringdenganfuzzylogic AT dratrissuyantohadistpmt pengembanganproduksusukedelaibubukmenggunakanintegrasimetodevalueengineeringdenganfuzzylogic |