The Application of Fuzzy Logic for Quality Assessment of Fresh Milk
Abstract
The quality assessment of raw material fresh milk in PT XXX was carried out organoleptically, physico-chemically, and microbiologically. Â 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. Â As a result, quality assessment of fresh milk with fuzzy logic consisted of 6 variables, were color, taste, odor, pH, protein, and the resazurin. Â The range of this quality assessment was 1-9, that 9 was the highest value. Â 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
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal