Analysis of The Physical, Chemical, and Organoleptic Quality of Fried Peas with SPC (Statistical Process Control) And PCA (Principal Component Analysis) Approaches

Risma Novita Sari; Yoyok Budi Pramono; Setya Budi Muhammad Abduh

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1979-0309 (Print)

2614-7920 (Online)

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About The Authors

Risma Novita Sari
Department of Food Technology, Faculty of Animal Husbandry and Agriculture, University of Diponegoro, Jl. Prof. Soedarto, SH., Tembalang, Semarang, Central Java, Indonesia, 50275
Indonesia

Student of Department of Food Technology, Faculty of Animal Husbandry and Agriculture.

Yoyok Budi Pramono
ORCID iD https://www.scopus.com/authid/detail.uri?authorId=56177694300&origin=recordpage
Department of Food Technology, Faculty of Animal Husbandry and Agriculture, University of Diponegoro, Jl. Prof. Soedarto, SH., Tembalang, Semarang, Central Java, Indonesia, 50275
Indonesia

Lecturer of Department of Food Technology, Faculty of Animal Husbandry and Agriculture.

Setya Budi Muhammad Abduh
ORCID iD https://www.scopus.com/authid/detail.uri?authorId=56092435100
Department of Food Technology, Faculty of Animal Husbandry and Agriculture, University of Diponegoro, Jl. Prof. Soedarto, SH., Tembalang, Semarang, Central Java, Indonesia, 50275
Indonesia

Lecturer of Department of Food Technology, Faculty of Animal Husbandry and Agriculture.

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