Peningkatan Kualitas Udang Rebon Kering Multirespon Mengintegrasikan Metode Taguchi Gray Relational Analysis dan Principal Component Analysis

Abstrak

Rebon  shrimp  is  the  catch  of  fishermen  around  Sukolilo  Baru  area,  Bulak District of Surabaya. Rebon shrimp processing is only sorted and then dried and sold to collectors. However, the drying process has no definite parameters  of  factors  that  can  affect  the  quality  of  dried  rebon  shrimp.  In overcoming this, research was conducted on improving the quality of dried rebon shrimp. The increase certainly raised several quality responses, namely the color and moisture content of rebon shrimp. The resulting multiresponse needed  to  be  converted  into  a  single  response.  To  optimize  multiresponse into a single response, the Taguchi method was used in combination with the Gray Relational Analysis (GRA) and Principal Component Analysis (PCA) methods. Factors and levels were the volume of rebon shrimp (A) with levels of 4 Kg, 4.5 Kg, and 5  Kg,  drying  time (B)  with levels of 90 minutes, 120 minutes,  and  150  minutes,  and  drying  temperatures  (C)  with  levels  of  41- 44ºC, 45-49 ºC, and 36-40 ºC. The quality characteristics were nominal that was the best (if the resulting value is close to the target value, the quality is better). The result produced PCA weighting values on PC1 as evidenced by eigen>1  values.  The  optimal  combination  is  the  volume  factor  of  rebon shrimp at the level of 4.5 Kg, the drying time factor of 120 minutes, and the drying temperature factor of 45 – 49 ºC.