Implementation of Fuzzy Logic on Adding Sodium Bicarbonate and Carboxy Methyl Cellulose (CMC) Concentrations to the Texture of Wet Noodles

Sabrina Anjani (Sekolah Vokasi IPB University)
Fiqri Nurfadillah (IPB University)
Ester Angeline (IPB University)
Nanda Octavia (IPB University)
Muhammad Danang Mukti Darmawan (IPB University)
Ilham Arrizqillah (IPB University)
Fajar Septiandi (IPB University)
Ragil Arimbi Nuryan Putri (IPB University)
Annisa Salsabila Suryawan (IPB University)
Alya Agustin (IPB University)
Eka Dewi Anisyah Azis (IPB University)
Maghfira Syafiqa (IPB University)
Muhammad Daffa Dzikra Martanegara (IPB University)
Syahla Sandrina (IPB University)
Alya Retno Hasyyati (IPB University)
Selva Rafania Haifa (IPB University)
Mrr. Lukie Trianawati (IPB University)

Journal of Applied Science, Technology & Humanities
Vol. 2 No. 1 (2025): January 2025

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.