@thesis{thesis,
		author={Abdul  Rizky Syukur Pelu},
		title ={Analisis Desain Eksperimen Taguchi Dalam Peningkatan Kualitas Pada Kopi Arabika Gunung Halu},
		year={2022},
		url={https://repository.ittelkom-pwt.ac.id/8650/},
		abstract={Gunung Halu Arabica is a type of Arabica coffee originating from, West Java. Contextually, Purbalingga Coffee on the roasting of Gunung Halu Arabica Coffee resulted in defective coffee with an average of 150 grams to 200 grams after roasting Gunung Halu Arabica Coffee. This study aims to find the best combination to reduce defects in the roasting of Gunung Halu Arabica coffee conducted at the Purbalingga Contextual Coffee Shop. The method used in this study uses the Taguchi method for the experimental process and the Anova method to determine the factors that affect coffee bean defects in the roasting process. In this study, 27 experiments were carried out with 3 levels with 2 factors, the 2 factors were temperature and time, where the temperature had 3 levels, namely 200, 230, 250 and time was divided into 3, namely 10, 13, and 15 minutes. Based on the results of statistical tests, it is known that the data is normally distributed and in the ANOVA test it can be seen that temperature has a significant effect on roasting results while time has no significant effect on the R2 value of 53.66%. From the results of the Signal to noise ratio (SNR) it is known that the chosen factor is the temperature at a temperature level of 230 °C with a time of 10 minutes. Keywords: Anova, Coffee Beans, Experiment, Roasting Process, Taguchi}
		}