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Mrr. Lukie Trianawati
IPB University
Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Social Sciences

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Implementation of Fuzzy Logic in Determining Dough Development Rate of Bakery Products Andhea Sitoresmi Nurauliya; Fiqri Nurfadillah; Muhammad Danang Mukti Darmawan; Ester Angeline; Nanda Octavia; Syawaliyah Yahya; Rolan Natanael Sitinjak; Raida Dwiana Yasmin; Rafly Aulia Rahman; Putri Tampubolon; Nanda Rizki Utami; Nafla Hasna Alifa; Nafi'a Ikromatul Hasanah; Jeni Luthfi Araya; Ghina Sabillah; Arridho Fariz Alghifari; Amanda Atika Zahra; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 5 (2024): November 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/gx24da85

Abstract

Bakery is one of the dessert-making places that is popular with various circles. Good product quality is greatly influenced by the right roasting process. Temperature and proofing time are important factors for bakery products themselves. This research aims to analyze the effect of temperature and proofing time on bakery products using fuzzy implementation methods. The fuzzy method is a soft computing technique that mimics human decision-making processes to solve complex and uncertain problems. In this study, the fuzzy system was designed to control the oven temperature and the proofing time of bakery products. The fuzzy system has two inputs, namely temperature and proofing time, and one output, which is the bread development rate. The fuzzy rule is designed to determine the degree of bread proofing based on a combination of temperature values and proofing time. The results of the study with a case study of a baking temperature of 185°C and a proofing time of 115 minutes showed the level of bakery development with medium results. Calculations are done using manual method and Matlab application. The manual calculation yields a result of 6, which falls within the medium fuzzy rule, consistent with the data processing results in the MATLAB application.
The Application of Fuzzy Logic for the Quality of Salted Egg Denita Dwi Maharani; Fiqri Nurfadillah; Muhammad Danang Mukti Darmawan; Nanda Octavia; Ester Angelina; Danish Ardian Pangestu; Nazwa Zulfa Fadilah; Amelia Indah Pariansyah; Salsabila Az-Zahrah; Viony Amelia; Intan Nurmaharani; Nailah Ghaida Putri Prabowo; Cika Ridha Rismawati; Faida Nur Zakiyah; Awwalu Rohadatil 'Aisy; Annisa Intan Handayani; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/6mb80z46

Abstract

Salted eggs are a typical Indonesian food whose processing process is through dry or wet salting. The process of processing salted eggs aims to increase added value and extend the shelf life of duck eggs. This study was conducted to analyze the quality of salted eggs in the practicum of IPB Food Quality Assurance students, based on organoleptic tests with the most preferred flavor, texture, and over-ripening parameters. Assessment of the quality of salted eggs is done by organoleptic test by assessing the level of liking to 27 panelists. Because the 3 variables used are vague, so the variables and parameter determination are uncertain. Due to the uncertainty of the variables and parameters used, fuzzy logic is used with the Mamdani method to help make decisions. The results showed in the sample that salted eggs made with rubbed ash and salt ratio (2: 1) had good quality with a quantitative value of 7.5. Salted eggs with good quality, means that salted egg samples are acceptable to panelists.
Implementation of Fuzzy Logic in the Oven Temperature Control System and The Length of Time in The Baking Process for Nastar Products Agus Miftah Nur Rizqi; Nanda Octavia; Ester Angeline; Fiqri Nurfadillah; Muhammad Danang Mukti Darmawan; Viska Putri Prisillia; Rini Yuni Sara Situmorang; Nisrina Mutiara Anandha; Nadia Nur Azizah; Mutiara Vania Hesti; Hanan Luthfan Hafizh; Gita Khaerunnisa; Ghaisya Raihana; Dinda Ayu Prameswari; Dennaya Mustika; Aidil Hidayat; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 4 (2024): September 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/82f0j647

Abstract

This research focuses on the effect of oven temperature and roasting time on cookie products, especially Nastar, produced for specific events. The right temperature and roasting time will affect the quality and characteristics of Nastar that consumers will accept. A tool called fuzzy logic selects Nastar's optimal temperature and baking time. Fuzzy logic is a mathematical method that uses computer intelligence to determine Nastar's temperature and baking time. The data used in this research was obtained from previous research and then analyzed using the fuzzy logic method. The temperature variables used in this research are Low temperature (80, 100, 1200C), Medium temperature (110, 130, 1500C), and High temperature ( 140, 160, 1800C) and the roasting time variables are Short time (0, 0, 5, 10 minutes) and Longtime (10, 15, 20, 20 minutes). This research shows that the optimal temperature for Nastar is 1150C with a baking time of 18 minutes. This result is based on calculations carried out using the Matlab application.
Implementation of Fuzzy Logic on Adding Sodium Bicarbonate and Carboxy Methyl Cellulose (CMC) Concentrations to the Texture of Wet Noodles Sabrina Anjani; Fiqri Nurfadillah; Ester Angeline; Nanda Octavia; Muhammad Danang Mukti Darmawan; Ilham Arrizqillah; Fajar Septiandi; Ragil Arimbi Nuryan Putri; Annisa Salsabila Suryawan; Alya Agustin; Eka Dewi Anisyah Azis; Maghfira Syafiqa; Muhammad Daffa Dzikra Martanegara; Syahla Sandrina; Alya Retno Hasyyati; Selva Rafania Haifa; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 1 (2025): January 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/g57ddv54

Abstract

Abstract The purpose of this study was to identify appropriate concentrations of sodium bicarbonate and CMC in order to produce wet noodles with textures preferred by consumers. The steps used in this study are to conduct a literature study to obtain data in the form of input variables, namely sodium bicarbonate and Carboxy Methyl Cellulose (CMC), and output, namely texture. The input variables are fuzzified, and then the fuzzy rules and inference are determined by Mamdani and defuzzification methods. Data processing using the Mamdani method is carried out with the help of the Matlab application. The result of this study is the formulation of sample 1 with the addition of 0.6% sodium bicarbonate and 0.2% CMC and sample 2 with the addition of 0.6% sodium bicarbonate and 0% CMC, which are recommended to consumers because they produce the preferred texture of wet noodles.
Gap Analysis of Good Manufacturing Practices for The Household Industry (CPPB-IRT) Implementation at MN Sambal MSMEs, Bogor Ai Fatimah; Rahmi Sonya Putri; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 5 (2024): November 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/ps46zj68

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the food sector play a crucial role in supporting food security and local economic growth. A common challenge faced by these businesses is the lack of implementation of Good Manufacturing Practices for Household Industry (CPPB-IRT) that This hinders their ability to obtain the SPP-IRT (Household Industry Food Production Certificate), which is essential for ensuring food safety and quality. MN Sambal, an MSME producing chili sauce as a food product susceptible to spoilage and poses a significant risk to consumers if not handled properly. To assess MN Sambal's compliance with CPPB-IRT standards, research data was collected through observation, interviews, checklists, and literature review. The gap analysis based on BPOM regulation No. HK.03.1.23.04.12.2206 2012 revealed that MN Sambal achieved a high level of compliance are 83.8% conformity aspect and 16.2% non-conformity aspect. These non-conformities were identified in six aspects: Hygiene and Sanitation Facilities and Activities, Process Control, Food Labelling, Supervision by Responsible Parties, and Employee Training. Based on these nonconformities, it is recommended that MN Sambal undertake corrective actions to enhance CPPB-IRT implementation and increase its chances of obtaining the SPP-IRT certification, which will ultimately lead to increased product value and market expansion.
Determining Tofu Production Volume Using Fuzzy Logic Mamdani Method Jason Timoty Wijaya; Chika Hayya Sabillah; Muhammad Faiz Assariy; Daffa Zulqisthi; Vira Aulia Puteri; Salsabilla Kansa Ismail; Rizqi Hasna Amalia; Riris Rahayu; Hilda Aulia Ainussyfa; Evy Apriliani; Annisa Royani; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 2 (2025): March 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/yq4pvb02

Abstract

This research focuses on determining the amount of tofu production based on the amount of consumer demand and the amount of raw material inventory. Optimization of daily tofu production is a difficult problem due to uncertainty of supply an demand for tofu. The method used in this research is the fuzzy logic method which is one of the effective rule-based approach methods to determine the volume of tofu production. In this research, the data used is taked based on the results of previous research. The final results obtained in this study, namely the determination of the volume of tofu production based on the amount of consumer demand and the amount of raw material inventory is still less effective. This is because the amount of consumer demand received and the amount of raw material inventory available with the volume of tofu production produced is still not appropriate
Implementation of Fuzzy Logic on Recommendation Levels of Packaged Milk Based on Price and Nutritional Value Qorie Rania; Chika Hayya Sabillah; Muhammad Faiz Assariy; Daffa Zulqisthi; Muhammad Afzaal Abimanyu; Anastasya Gabriella; Nurani Amaliatunnisa; Nurul Alfiani Dewi; Disty Isbiyanti Prananingrum; Aphisa Nahl Fitria; Mrr. Lukie Trianawati
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/5xmesg44

Abstract

The abundance of packaged milk products in the market requires consumers to consider several factors to obtain high-quality packaged milk at an affordable price. Milk demand in Indonesia showed a slight increase from 2019 to 2020, rising from 16.23 in 2019 to 16.27 in 2020. However, the average milk demand in Indonesia has remained fluctuating, largely due to the increasing prices of milk products on the market. This study aims to determine the recommendation level for packaged milk by considering both price and nutritional content. The method used in this research involves a mathematical assessment of milk products using fuzzy logic. The data for this study is derived from previous research on packaged milk samples as the observation objects. The results indicate that sample 16 is highly recommended due to its low price and very high nutritional content.
Application of Fuzzy Logic to Determine the Condition of Candy Packaging Seals Based on Temperature, Pressure, and Heat-Sealing Duration Christabel Jayastu Swadana Suhardi; Roma Juliana Arios; Annisa Raihanah Maimun; Mrr. Lukie Trianawati; Sistya Yurizka Zein; Shadylla Al-Mahra Granada; Resti Herwiyati; Muhammad Ihsan Sulaiman; Fauzan Hilmi; Annisa Triananda Dias Putri; Adit Napaulana; Wuliddah Tamsil Barokah
Journal of Applied Science, Technology & Humanities | JASTH Vol. 3 No. 2 (2026): March 2026
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/pb5qfz87

Abstract

The sealing process in candy packaging is crucial for maintaining product safety, quality, and stability. However, variations in temperature, pressure, and sealing time often cause inconsistencies in seal strength and defects when using conventional systems. This study applies the Mamdani fuzzy logic method to optimize temperature, pressure, and sealing duration for consistent seal quality. The input variables are Temperature, Pressure, and Duration, while the output variable, Seal_Conditions, includes “Less tight,” “Optimal,” and “Melt.” The fuzzy inference system consists of fuzzification, rule evaluation, and defuzzification using the centroid method. Nine fuzzy rules were developed to model the sealing behavior based on parameter interactions. The defuzzification result yielded a crisp value of 4.73, indicating a sufficiently tight seal without melting the packaging material. These findings demonstrate that the Mamdani fuzzy logic method effectively manages nonlinear variations in the sealing process, ensuring consistent product quality and minimizing defects and material waste. Therefore, fuzzy logic offers an adaptive and reliable control approach for optimizing the heat-sealing process in candy packaging.
Evaluating the Quality Grade of Cookies through Crispness and Baking Temperature Analysis Using a Fuzzy Inference System Raihan Vivardian; Annisa Raihanah Maimun; Wuliddah Tamsil Barokah; Mrr. Lukie Trianawati; Arisya Putri Hanifah; Tausy Fadilla; Salma Anjela; Fransiska Yulia Chandra; Octari Rahmawati; Pelita Sari; Kayana Devin Bazzani Karo Karo; Roma Juliana Arios
Journal of Applied Science, Technology & Humanities | JASTH Vol. 3 No. 1 (2026): January 2026
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/p44bqb37

Abstract

Cookies are one of the most popular processed food products due to their distinctive taste, long shelf life, and variety of textures ranging from soft to crisp. Physical properties such as crispiness play an important role in determining consumer preferences and acceptance. These characteristics are influenced by several factors, one of which is the baking temperature that determines the quality of soft cookies. Advances in computing technology have enabled objective food quality analysis through artificial intelligence approaches. This study aims to evaluate the suitability of cookies based on crispiness and baking temperature parameters using the Fuzzy Inference System (FIS) method. The research was conducted using a fuzzy system designed with input variables of temperature and crispiness, and output variables of product quality categorized as poor, moderate, and good. Each variable was represented in the form of a triangular membership function. The results showed that fuzzy logic was able to effectively integrate parameters, making it a smart and objective quality assessment method.
Co-Authors Adit Napaulana Agus Miftah Nur Rizqi Ai Fatimah Aidil Hidayat Alya Agustin Alya Retno Hasyyati Amanda Atika Zahra Amelia Indah Pariansyah Anastasya Gabriella Andhea Sitoresmi Nurauliya Annisa Intan Handayani Annisa Raihanah Maimun Annisa Royani Annisa Salsabila Suryawan Annisa Triananda Dias Putri Aphisa Nahl Fitria Arisya Putri Hanifah Arridho Fariz Alghifari Awwalu Rohadatil 'Aisy Chika Hayya Sabillah Christabel Jayastu Swadana Suhardi Cika Ridha Rismawati Daffa Zulqisthi Danish Ardian Pangestu Denita Dwi Maharani Dennaya Mustika Dinda Ayu Prameswari Disty Isbiyanti Prananingrum Eka Dewi Anisyah Azis Ester Angelina Ester Angeline Evy Apriliani Faida Nur Zakiyah Fajar Septiandi Fauzan Hilmi Fiqri Nurfadillah Fransiska Yulia Chandra Ghaisya Raihana Ghina Sabillah Gita Khaerunnisa Hanan Luthfan Hafizh Hilda Aulia Ainussyfa Ilham Arrizqillah Intan Nurmaharani Jason Timoty Wijaya Jeni Luthfi Araya Kayana Devin Bazzani Karo Karo Maghfira Syafiqa Muhammad Afzaal Abimanyu Muhammad Daffa Dzikra Martanegara Muhammad Danang Mukti Darmawan Muhammad Faiz Assariy Muhammad Ihsan Sulaiman Mutiara Vania Hesti Nadia Nur Azizah Nafi'a Ikromatul Hasanah Nafla Hasna Alifa Nailah Ghaida Putri Prabowo Nanda Octavia Nanda Rizki Utami Nazwa Zulfa Fadilah Nisrina Mutiara Anandha Nurani Amaliatunnisa Nurul Alfiani Dewi Octari Rahmawati Pelita Sari Putri Tampubolon Qorie Rania Rafly Aulia Rahman Ragil Arimbi Nuryan Putri Rahmi Sonya Putri Raida Dwiana Yasmin Raihan Vivardian Resti Herwiyati Rini Yuni Sara Situmorang Riris Rahayu Rizqi Hasna Amalia Rolan Natanael Sitinjak Roma Juliana Arios Sabrina Anjani Salma Anjela Salsabila Az-Zahrah Salsabilla Kansa Ismail Selva Rafania Haifa Shadylla Al-Mahra Granada Sistya Yurizka Zein Syahla Sandrina Syawaliyah Yahya Tausy Fadilla Viony Amelia Vira Aulia Puteri Viska Putri Prisillia Wuliddah Tamsil Barokah