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Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia

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@article{IJASEIT15684,
   author = {Viona Zulfia and Makhmudun Ainuri and Nafis Khuriyati and Rachmiwati Yusuf and Achmad Saiful Alim and Usman Pato},
   title = {Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {12},
   number = {2},
   year = {2022},
   pages = {752--758},
   keywords = {Coconut sugar; quality; Taguchi design; Indragiri Hilir.},
   abstract = {The quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4- factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135oC with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96%, sucrose content 77.77%, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=15684},
   doi = {10.18517/ijaseit.12.2.15684}
}

EndNote

%A Zulfia, Viona
%A Ainuri, Makhmudun
%A Khuriyati, Nafis
%A Yusuf, Rachmiwati
%A Alim, Achmad Saiful
%A Pato, Usman
%D 2022
%T Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia
%B 2022
%9 Coconut sugar; quality; Taguchi design; Indragiri Hilir.
%! Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia
%K Coconut sugar; quality; Taguchi design; Indragiri Hilir.
%X The quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4- factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135oC with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96%, sucrose content 77.77%, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=15684
%R doi:10.18517/ijaseit.12.2.15684
%J International Journal on Advanced Science, Engineering and Information Technology
%V 12
%N 2
%@ 2088-5334

IEEE

Viona Zulfia,Makhmudun Ainuri,Nafis Khuriyati,Rachmiwati Yusuf,Achmad Saiful Alim and Usman Pato,"Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia," International Journal on Advanced Science, Engineering and Information Technology, vol. 12, no. 2, pp. 752-758, 2022. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.12.2.15684.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Zulfia, Viona
AU  - Ainuri, Makhmudun
AU  - Khuriyati, Nafis
AU  - Yusuf, Rachmiwati
AU  - Alim, Achmad Saiful
AU  - Pato, Usman
PY  - 2022
TI  - Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 12 (2022) No. 2
Y2  - 2022
SP  - 752
EP  - 758
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Coconut sugar; quality; Taguchi design; Indragiri Hilir.
N2  - The quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4- factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135oC with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96%, sucrose content 77.77%, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=15684
DO  - 10.18517/ijaseit.12.2.15684

RefWorks

RT Journal Article
ID 15684
A1 Zulfia, Viona
A1 Ainuri, Makhmudun
A1 Khuriyati, Nafis
A1 Yusuf, Rachmiwati
A1 Alim, Achmad Saiful
A1 Pato, Usman
T1 Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia
JF International Journal on Advanced Science, Engineering and Information Technology
VO 12
IS 2
YR 2022
SP 752
OP 758
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Coconut sugar; quality; Taguchi design; Indragiri Hilir.
AB The quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4- factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135oC with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96%, sucrose content 77.77%, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=15684
DO  - 10.18517/ijaseit.12.2.15684