Abstract
Carrots are one type of agricultural products with large quantities in Indonesia. One of the carrot based products is carrot syrup. To determine the optimal process and composition of the carrot syrup, design of experiment using Taguchi method was carried out. This research have focused to optimize the carrot syrup with multiple quality using multi response Taguchi method based on the average quality losses. The quality dimension used are the sugar content and microbial impurities of the carrot syrup. The two quality dimensions have different responses, larger the better for sugar content and smaller the better for microbial content mold and yeast. The parameters determined to optimize the product quality dimensions are the duration of heating and the amount of sugar. The result of the optimal process and composition of carrot syrup is the duration of heat for 30 minutes and the amount of sugar of 210%.
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