{"id":3592,"date":"2026-04-27T19:07:34","date_gmt":"2026-04-27T12:07:34","guid":{"rendered":"https:\/\/smed.petra.ac.id\/?post_type=faculty-post&#038;p=3592"},"modified":"2026-04-27T19:07:34","modified_gmt":"2026-04-27T12:07:34","slug":"optimasi-kualitas-warna-minyak-goreng-dengan-metode-response-surface","status":"publish","type":"faculty-post","link":"https:\/\/smed.petra.ac.id\/en\/faculty-post\/optimasi-kualitas-warna-minyak-goreng-dengan-metode-response-surface\/","title":{"rendered":"OPTIMASI KUALITAS WARNA MINYAK GORENG DENGAN METODE RESPONSE SURFACE"},"content":{"rendered":"<p>Quality optimization of cooking oil color is done by performing experiment using samples of 98 gram cooking oil and 2 gram of whitening agent, i.e. bleaching earth and carbon active. There are three variables that affects the cooking oil color, i.e. temperature (X1) in the range of 90 to 110\u00b0 C, stirring time of 10 to 20 minutes, and active carbon concentration (X3) of 5 to 15% (of the 2 gram of whitening agent). Response Surface Method consists of two-experiment designs, the first order and the second order experiment designs. The first order experiment design is the factor screening stage, while the second order design is the optimization stage. The first order experiment shew that only stirring time and the concentration of active carbon affects the color. The second order experiment resulted in that the appropriate optimization model is Y = 1,7833 + 0,0538 X2 0,1098 X3 + 0,0477 X2 X3 + e, and that there are three choices of optimal factor condition with regards of the whitening agent cost. Abstract in Bahasa Indonesia : Optimasi kualitas wama minyak goreng dilakukan dengan mengadakan eksperimen menggunakan sampel minyak goreng dengan berat 98 gram dan zat pemutih 2 gram, yang terdiri dari bleaching earth dan carbon active. Variabel-variabel yang mempengaruhi warna minyak goreng ada tiga, yaitu temperatur (XI) antara 90\u00b0C sampai 110\u00b0C, waktu pengadukan (X2) antara 10 menit sampai 20 menit, dan kadar CA (X3) antara 5% sampai 15% (dari 2 gram zat pemutih). Metode Response Surface terdiri dari dua rancangan eksperimen, yaitu rancangan eksperimen orde I dan rancangan eksperimen orde II. Dimana rancangan eksperimen orde I merupakan tahap penyaringan faktor (screening test), sedangkan rancangan eksperimen orde II merupakan tahap optimasi. Dari hasil eksperimen orde I, diperoleh basil bahwa variabel yang berpengaruh adalah waktu pengadukan dan CA. Hasil eksperimen orde II menyatakan bahwa model optimasi yang sesuai adalah Y = 1,7833 + 0,0538 X2 0,1098 X3 + 0,0477 X2 X3 + e, dan kondisi optimum faktor dengan pertimbangan biaya zat pemutih ada tiga pilihan. Kata kunci: desain eksperimen, rekayasa mutu<\/p>","protected":false},"author":24,"featured_media":0,"template":"","class_list":["post-3592","faculty-post","type-faculty-post","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>OPTIMASI KUALITAS WARNA MINYAK GORENG DENGAN METODE RESPONSE SURFACE - Sustainable Mechanical Engineering and Design<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/smed.petra.ac.id\/en\/faculty-post\/optimasi-kualitas-warna-minyak-goreng-dengan-metode-response-surface\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"OPTIMASI KUALITAS WARNA MINYAK GORENG DENGAN METODE RESPONSE SURFACE - Sustainable Mechanical Engineering and Design\" \/>\n<meta property=\"og:description\" content=\"Quality optimization of cooking oil color is done by performing experiment using samples of 98 gram cooking oil and 2 gram of whitening agent, i.e. bleaching earth and carbon active. 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