Optimization Of Quality Factors In Star Fruit Jam Processing Industry Based On SNI 3746-2008 Using The Taguchi Method

Abstrak

This study aims to identify and optimize the factors affecting the sweetness level of starfruit jam based on the Indonesian National Standard (SNI) 3746-2008 using the Taguchi method. The starfruit jam processing industry involves several stages, including fruit sorting, washing, jam production, and packaging, in which product quality is strongly influenced by the main raw material, starfruit, and auxiliary ingredients such as sugar, citric acid, and pectin. Factor identification was conducted using a fishbone diagram, while optimization was performed through a Taguchi experimental design supported by analysis of variance (ANOVA) on mean values and Signal-to-Noise (SN) ratios, confidence interval estimation, and confirmation experiments. The results indicate that the factors influencing the sweetness level of starfruit jam include the type of raw material, sugar concentration, blending time, fruit maturity level, citric acid concentration, and pectin concentration. The optimal sweetness level was achieved by using syrup by-product starfruit pulp as the raw material, a blending time of 15 minutes, and a sugar concentration of 600 g/kg. Meanwhile, fruit maturity level, pectin concentration, and citric acid concentration showed no significant effect on the sweetness level of the jam.

Kata kunci

• Experimental Design
• Fishbone Diagram
• Starfruit Jam
• Sweetness Level
• Taguchi Method