PENENTUAN KOMPOSISI BAHAN BAKU OPTIMAL PRODUK KECAP X DENGAN METODE TAGUCHI
The research aimed at getting ingredient composition of soy sauces that preferred by consumers, by means of Taguchi method. The first organoleptik test was carried out to find out consumers' responses to tastes, colors, and thickness of X soy sauces relative to other soy sauces. The results wer...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Petra Christian University
2004-01-01
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| Series: | Jurnal Teknik Industri |
| Subjects: | |
| Online Access: | http://puslit2.petra.ac.id/ejournal/index.php/ind/article/view/16228 |