Best Concept Selection for Dry-Soybean Cracking Machine Process Optimization using TOPSIS method

Abstract

Tempe is a traditional Indonesian food with processed soybean as the main ingredients. Indonesia is the largest tempe producer in the world with hundreds of thousands of traditional tempe maker. Currently the traditional production process is wasteful that requires the amount of water as much as 1321 liters/production of 37,5 kg tempe. Innovative dry production process is still less desirable because the dry soybean cracker machine is not optimal with a defect of 14,4% per production. In addition, the machine is unable to separate the husk and soybeans from the outlet. There are 12 alternative production concepts to produce highest quality tempe. TOPSIS method was used for selecting best production concept which reduces defect to 6,5% while manual separation process is eliminated. Water consumption is reduced to 800 liters/production of 35,125 kg tempe.