Informasi Detil Paper

Judul: Analisis Kualitas Produk Abon Ikan Dengan Pendekatan Logika Fuzzy
Penulis: A. Tutuhatunewa  || email:
Jurnal: Prosiding Archipelago Engineering 2020 Vol. 1 no. 1 - hal. 24-32 Tahun 2020  [ Teknik ]
Keywords:  Shredded fish, organoleptic, fuzzy logic.
Abstract: The growth of shredded fish industry in the city of Ambon provides a new choice how to consume fish today. Shredded fish products must meet customer satisfaction, so consumers are interested in consuming it. Customer satisfaction is the perception of customer that their expectations have been met or exceeded. This research was conducted to analyze the quality of shredded fish produced locally in Ambon city, based on organoleptic tests, which are based on the assessment of the color, aroma, taste and texture of shredded consumers most preferred. The assessment of the quality of shredded fish carried out organoleptically is linguistic, so that variables and parameter determination are uncertain. Because of the uncertainty of the variables and parameters used, fuzzy logic is used. The results showed that consumers preferred the texture and taste of shredded fish (real values 4.1 and 4.48). The quality of shredded fish is between the Good and Very Good domains, with a real value of 4.12.
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