Optimasi Dengan Algoritma RSM-CCD Pada Evaporator Vakum Waterjet Dengan Pengendali Suhu Fuzzy Pada Pembuatan Permen Susu

Milk candy is a product which has to be produced under a high temperature to achieve the caramelization process. The use of vacuum system during a food processing is one of the alternatives to engineer the value of a material\u27s boiling point. The temperature control system and the mixing speed in machine that produce the milk candy were expected to be able to prevent the formation of off-flavour in the final product. A smart control system based on fuzzy logic was applied in the temperature control within the double jacket vacuum evaporator machine that needs stable temperature in the cooking process. The objective of this research is developing vacuum evaporator for milk candy production using fuzzy temperature control. The result in machine and system planning showed that the process of milk candy production was going on well. The parameter optimization of water content and ash content purposed to acquire the temperature point parameter and mixing speed in milk candy production. The optimization method was response surface methodology (RSM), by using the model of central composite design (CCD). The optimization resulted 90.18oC for the temperature parameter and 512 RPM for the mixing speed, with the prediction about 4.69% of water content and 1.57% of ash content