High Efficiency Process on the Salted Eggs Preparation Through the Parameters Optimization by using Taguchi Method Gatot Triyanto (a), Ridwan (a), Fauzan Ar Rozzak (a), Rivaldhi Huseri (b), Sukarman (a), Muhamad Taufik Ulhakim (a*)
a) Department of Mechanical Engineering, Faculty of Engineering, Universitas Buana Perjuangan Karawang, Karawang, West Java, Indonesia
b) Department of Industrial Engineering, Faculty of Engineering, Universitas Buana Perjuangan Karawang, Karawang, West Java, Indonesia
Abstract
This article presents experimental data on the salting of salted eggs, which is one of the methods commonly used to increase the self life and taste of eggs. To achieve the highest desire salt content, this research uses Taguchis experimental methode to optimize temperature, pressure, and sanding paper roughnes as parameters in the salting process. Experiment were conducted with variouse temperature, pressure, and different type of sandpaper to identify the most effective combination parameter. Experiment result show that the optimal condition to achieve the highest salt content are at temperature of 30 degrees celcius, a pressure of 10psi, and sandpaper with a roughnesof 1200 grit. Under this condition, the average salt content obtained is approximately 4.06 percent. This research make an important contribution to developing salting process more efficient for salted eggs and produces a higher quality product. By using Taguchis experimental method, key parameter were identified and optimized, allowing producers to increase the production of salted egg with more consistent and higher salt content according to market needs.
