Quality by design of yogurt product using taguchi multi responses method
DOI:
https://doi.org/10.12928/ijio.v1i2.2442Keywords:
Yogurt quality improvement, Design of experiments, Taguchi method, Multi responses signal to noiseAbstract
Quality of yogurt could be determined based on its flavor and texture which could be tested using an organoleptic test. The quality objective of the yogurt flavor and texture is larger the better. As one of the intermediate products that could be processed to become various other products, the demand for yogurt is continuously increasing in Indonesia. Along with the increase in demand, the demand for quality of yogurt has also increased. In this study, experiments have been conducted to improve the quality of a yogurt product. The experiments were designed based on the Taguchi method with Multi Responses Signal to Noise (MRSN) that involves 7 factors consists of 6 controllable factors and 1 uncontrollable factor. Every factor has 2 levels of an experiment. The 6 controllable factors are heating temperature, heating duration, number of yogurt seeds, incubation temperature, incubation duration, number of sugars, while the uncontrollable factor is the weather condition. Result of the experiments showed when weight for flavor and texture is 0.437 and 0.563 respectively, the levels of the optimum factors are 950C for milk heating temperature, 20 minutes for the duration of milk heating process, 75 ml of yogurt seeds, 450C of the temperature of incubation, 6 hours of incubation duration and 12.5 grams of sugar weight. Based on the organoleptic test that conducted by a group of experienced testers, the new optimum factors combination could improve the yogurt’s quality in term of flavor and quality up to 16.24% and 11.37% respectively. It could be concluded that the proposed method could improve the quality of yogurt-based on preferences from the experienced testers that have been expressed by the weight of every quality response.References
Anuyahong, T., Chusak, C., & Adisakwattana, S. (2020). Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion. LWT - Food Science and Technology , 1-10.
Behera, A., Sahu, P. S., & Patel, S. K. (2020). Application of Taguchi methodology for optimization of process parameters in laser bending of Al sheet. Materials Today: Proceedings , 2323–2327.
Belavendram, N. (1995). Quality By Design: Taguchi Techniques for Industrial Experimention. New Jersey: Prentice-Hall International.
Fakkir Mohamed, M., & Lenin, K. (2020). Optimization of Wire EDM process parameters using Taguchi technique. Materials Today: Proceedings , 527–530.
Ikeagwuani, C. C., Nwonu, D. C., Ugwu, C. K., & Agu, C. C. (2020). Process parameters optimization for eco-friendly high strength sandcrete. Heliyon , 1-14.
Khare, S. K., Phull, G. S., & Agarwal, S. (2020). Optimization the Machining Parameters of Surface Roughness During Micro- EDM by Taguchi Method. Materials Today: Proceedings , 475–479.
Lesme, H., Rannou, C., Famelart, M.-H., Bouhallab, S., & Prost, C. (2020). Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends in Food Science & Technology , 140-149.
Lordan, R., Vidal, N. P., Pham, T. H., Tsoupras, A., Thomas, R. H., & Zabetakis, I. (2020). Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids. Food Chemistry , 1-12.
Ramesh, K., Singh, S. P., Gnanasekaran, K., & Kumar, A. S. (2020). Optimization of turning process parameters in machining of heat treated ductile iron bar using Taguchi technique. Materials Today: Proceedings , 2316–2323.
Shunmugasundaram, M., Praveen Kumar, A., Ponraj Sankar, L., & Sivasankar, S. (2020). Optimization of process parameters of friction stir welded dissimilar. Materials Today: Proceedings , 871–876.
Tribs, A. A., Falcade, L. T., Carvalho, N. S., de Castro Leite Junior, B. R., & de Oliveira, M. M. (2020). Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk. LWT - Food Science and Technology , 1-9.
Wang, X., Kristo, E., & LaPointe, G. (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids , 1-10.
Behera, A., Sahu, P. S., & Patel, S. K. (2020). Application of Taguchi methodology for optimization of process parameters in laser bending of Al sheet. Materials Today: Proceedings , 2323–2327.
Belavendram, N. (1995). Quality By Design: Taguchi Techniques for Industrial Experimention. New Jersey: Prentice-Hall International.
Fakkir Mohamed, M., & Lenin, K. (2020). Optimization of Wire EDM process parameters using Taguchi technique. Materials Today: Proceedings , 527–530.
Ikeagwuani, C. C., Nwonu, D. C., Ugwu, C. K., & Agu, C. C. (2020). Process parameters optimization for eco-friendly high strength sandcrete. Heliyon , 1-14.
Khare, S. K., Phull, G. S., & Agarwal, S. (2020). Optimization the Machining Parameters of Surface Roughness During Micro- EDM by Taguchi Method. Materials Today: Proceedings , 475–479.
Lesme, H., Rannou, C., Famelart, M.-H., Bouhallab, S., & Prost, C. (2020). Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends in Food Science & Technology , 140-149.
Lordan, R., Vidal, N. P., Pham, T. H., Tsoupras, A., Thomas, R. H., & Zabetakis, I. (2020). Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids. Food Chemistry , 1-12.
Ramesh, K., Singh, S. P., Gnanasekaran, K., & Kumar, A. S. (2020). Optimization of turning process parameters in machining of heat treated ductile iron bar using Taguchi technique. Materials Today: Proceedings , 2316–2323.
Shunmugasundaram, M., Praveen Kumar, A., Ponraj Sankar, L., & Sivasankar, S. (2020). Optimization of process parameters of friction stir welded dissimilar. Materials Today: Proceedings , 871–876.
Tribs, A. A., Falcade, L. T., Carvalho, N. S., de Castro Leite Junior, B. R., & de Oliveira, M. M. (2020). Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk. LWT - Food Science and Technology , 1-9.
Wang, X., Kristo, E., & LaPointe, G. (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids , 1-10.
Downloads
Published
2020-08-21
How to Cite
Parkhan, A., & Purnomo, M. R. A. (2020). Quality by design of yogurt product using taguchi multi responses method. International Journal of Industrial Optimization, 1(2), 81–90. https://doi.org/10.12928/ijio.v1i2.2442
Issue
Section
Articles
License
License and Copyright Agreement
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal. Please also carefully read the International Journal of Industrial Optimization (IJIO) Author Guidelines at http://journal2.uad.ac.id/index.php/ijio/about/submissions#onlineSubmissions
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities tacitly or explicitly of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
Copyright
Authors who publish with the International Journal of Industrial Optimization (IJIO) agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
1.png)
