Applying deep fryer and spinner experiments for optimization multiresponse water content and fat content of oyster mushroom chips using Taguchi and PCR-TOPSIS methods

Abstract

Experiments the deep fryer and the spinner for productipn the oyster mushroom chips was needed to optimize the setting level optimally. The purpose of this experiment was to obtain the oyster mushroom chips with water content, and fat content optimized simultaneously. These experiment used the Taguchi and the PCR-TOPSIS method. Improved the quality of products and processes as well as in reduced the cost and resources to a minimum by Taguchi Method. The ability of a process to meet design specifications set by PCR method. The optimal combination multiresponse obtained by Technique for Order Performance by Similarity to Ideal Solution (TOPSIS). The target both of this experiment response were smaller the better. Based on the result of multiresponse experiment analysis, optimal setting of this conditions was the combination of a factor of the type of flour at 80% rice flour and tapioca flour 20%, the factor of frying temperature at 150–160°C, and the factor of time for the draining process in 1 minute.