Evaluation of the Effect of Different Oven-Drying Durations on the Defect Rate of Mackerel Crackers Using a One-Way ANOVA Approach

Abstract

Mackerel crackers are a fish-based food product whose quality depends on a consistent production process, especially during oven drying. Inappropriate drying duration may cause defects such as cracking, poor expansion, excessive hardness, and non-standard color. This study evaluated the effect of oven-drying duration on the defect rate of mackerel crackers and identified the most effective drying time. A quantitative experimental design was used with one treatment factor: oven-drying duration at 180, 210, and 240 minutes. Each treatment had 10 replications, with 50 products observed in each replication, resulting in 1,500 samples. Data were analyzed using descriptive statistics, Shapiro-Wilk normality test, Levene’s homogeneity test, One-Way ANOVA, and Tukey HSD at a 5% significance level. The results showed average defect rates of 18.8% at 180 minutes, 7.4% at 210 minutes, and 15.2% at 240 minutes. One-Way ANOVA showed a significant difference among the three drying durations, with F = 53.434 and p = 0.000. Tukey HSD confirmed that all treatment pairs differed significantly. The 210-minute duration produced the lowest defect rate and is recommended as the most effective oven-drying setting. This study supports practical quality control and strengthens the application of One-Way ANOVA in food product defect analysis.