OPTIMASI KUALITAS WARNA MINYAK GORENG DENGAN METODE RESPONSE SURFACE

Quality optimization of cooking oil color is done by performing experiment using samples of 98 gram cooking oil and 2 gram of whitening agent, i.e. bleaching earth and carbon active. There are three variables that affects the cooking oil color, i.e. temperature (X1) in the range of 90 to 110° C, sti...

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Bibliographic Details
Published in:Jurnal Teknik Industri 1999-06, Vol.1 (1), p.18-29
Main Authors: Wahjudi, Didik, Dewi, Lely Tjandranitia, Gan, Shu San
Format: Article
Language:eng ; ind
Subjects:
Activated carbon
Bleaching earth
Carbon
Cooking
design experiment
Design factors
Design of experiments
Design optimization
Experiments
Optimization
quality engineering
Response surface methodology
Screening
Stirring
Surface properties
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Summary:Quality optimization of cooking oil color is done by performing experiment using samples of 98 gram cooking oil and 2 gram of whitening agent, i.e. bleaching earth and carbon active. There are three variables that affects the cooking oil color, i.e. temperature (X1) in the range of 90 to 110° C, stirring time of 10 to 20 minutes, and active carbon concentration (X3) of 5 to 15% (of the 2 gram of whitening agent). Response Surface Method consists of two-experiment designs, the first order and the second order experiment designs. The first order experiment design is the factor screening stage, while the second order design is the optimization stage. The first order experiment shew that only stirring time and the concentration of active carbon affects the color. The second order experiment resulted in that the appropriate optimization model is Y = 1,7833 + 0,0538 X2 0,1098 X3 + 0,0477 X2 X3 + e, and that there are three choices of optimal factor condition with regards of the whitening agent cost.
ISSN:1411-2485
2087-7439
DOI:10.9744/jti.1.1.pp.18-29