PENERAPAN LOGIKA FUZZY PADA PENILAIAN MUTU SUSU SEGAR
ABSTRACT: The quality
assessment of raw material fresh milk in PT XXX was carried out
organoleptically, physico-chemically, and microbiologically. The assessment included some variables and
determinations of parameter as main problem. The aims of this study were to
determine quality parameter for assessing with fuzzy logic to increase accuracy
of fresh milk quality. The analytical method used was Fuzzy Inference System Mamdani
with Matlab program. The stage was carried out such as: variable appointment
and forming of fuzzy set, appointment of membership function, appointment of
fuzzy rule, and defuzzyfication to get the output in the form of numeral of
domain of fuzzy set. As a result,
quality assessment of fresh milk with fuzzy logic consisted of 6 variables,
were color, taste, odor, pH, protein, and the resazurin. The range of this quality assessment was 1-9,
that 9 was the highest value. The result
of analysis with fuzzy logic showed that the best defuzzyfication method was
MOM (Mean of Maximum). Parameter of quality assessment with fuzzy logic for
accepted fresh milk was 5.5 to 9, and below that value fresh milk will be
rejected or returned to supplier.
Keywords: fuzzy logic, quality
assessment, fresh milk
Penulis: Imam Santoso,
Susinggih Wijana, Widya Hari Pratiwi
Kode Jurnal: jppertaniandd100011
