Abstract

This study aims to apply the taguchi concept in improving the quality of rice. Quality is the level of good or bad level or degree of an object and living thing. While the taguchi concept is an experiment that allows steps taken by producers in choosing a product or process that functions more consistently and minimizes other factors. uncontrollable factors. This study uses the System Literature Review method which is used to determine the methodology with relevant questions by presenting evidence that underlies the relevant data. As a source of energy, almost half of the world's population consumes rice as a staple food. Until now, the way of planting rice is still the traditional way. This has a direct impact on the quantity and quality of rice produced. With objective considerations of color and milling results or subjectively with taste and aroma in order to measure the availability of consumers to pay for superior rice quality. However, the results show that to capture this value, rice sellers must be able to convey information about quality and storage attributes. Consumers need to know what information is in rice. In addition, it is important to have further learning about good rice handling, so that one day they can deal with obstacles such as pest attacks or crop failure. new environmentally friendly rice.