Report

Comparison of Precision for Oven and Rapid Moisture Analyzer Analysis Methods for Instant-Dried Noodles (GMTK) and Instant-Fried Noodles (GCEPKJ)

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Given the importance of moisture content in instant noodle producon, the study's goal was to
evaluate the precision of both oven and rapid moisture analyzing methods for two products: GMTK
and GCEPKJ. GMTK is an instant dried noodle, while GCEPKJ is an instant fried noodle. The data was
collected from October to September 2022, and the results for GMTK and GCEPKJ were averaged.
The standard deviaon is calculated as well. An Independent Sample T-Test is used to determine
whether there is a stascally significant difference between the oven and the rapid moisture
analysis method. The results showed that GMTK (Rapid Moisture Analyzer: 9.71% and Oven: 9.30%)
and GCEPKJ (Rapid Moisture Analyzer: 3.66% and Oven: 3.14%) are below the SNI range. The SNI
range for GMTK is below 13%, while for GMTK is below 10%. The Independent Sample T-Test results
for GMTK and GCEPKJ revealed a significant moisture content difference. It is also discovered that the
Rapid Moisture Analyzer is more precise than the oven method due to its lower standard deviaon.

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Availability

Detail Information

Series Title

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Call Number

EP FT024

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Instant Noodle
Rapid Moisture Analyzer
Oven Gravimetric Method
Precision and Accuracy
T-Test

Specific Detail Info

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Statement of Responsibility

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