Taguchi Method by Grey Relational Analysis for Multi-Response Optimization of Innovative Rice Crackers

Abstract

Innovative Rice Crackers were investigated. Three and five-level Taguchi's Grey relational analysis was used to study the effects of different experimental variables on an innovative cracker of moisture content of five variables. (10, 11, 12, 13, and 14 percent), temperature (25, 26, 27, 28 and 29 degrees Celsius), and speed (1460, 1470, 1480, 1490, and 1500 rpm.) were used to identify significant effects and interactions in cohort studies. A polynomial regression model was developed using experimental data. The results showed that rice cracker innovation was greatly affected by changes in rice moisture content. The most innovative rice cracker activity was achieved when it was dehusked at a humidity of 10 percent, a temperature of 26 degrees Celsius, and a speed of 1480 revolutions per minute. The starting factor setting that produces 98.9 percent of good rice is close to the rice cracker innovation activity that was produced from the experiment, which is 99.32 percent of good rice and the percentage of broken rice produced is 19.10, decreasing to 18.96, respectively. By confirming the experimental results in Grey's relational analysis at 0.074.