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Desain Produk Makanan Ringan untuk Ibu Hamil dengan Menggunakan Quality Function Deployment (Qfd)

By Ani Suryani Sukardi Akbar Andayani (E-Jurnal Agro-Industri Indonesia)


Adequacy of nutrition during pregnancy is one of the important factors in determining the development of the fetus. Snack for pregnant women is an alternative food choice that is appropriate and practical to meet the needs of those nutrients. One of the most challenging activities when developing product is to understand how customer needs are satisfied by the product. Quality function deployment is a planning tool used to fulfill customer needs and in-depth evaluation of a product. This research aimed to obtain design target of snack for pregnant woman. Based on the results of this research, attributes of flavor, aroma and color become the most important customer requirements. Based on cookies design analysis using House of Quality method, can be note that formulation of raw and fortification materials parameter has the highest technical characteristic weight for 14,31% whereas netto parameter has the lowest characteristic for 0,95%. Formulation of raw and fortification materials, selection of the type of raw and fortification material, storage conditions, quality of sealing, mixing conditions, baking temperature and baking duration are technical parameters which has the highest priority. By developing cookies based on those technical parameters will meet 59,3% of consumer needs

Topics: house of quality, quality function deployment, snack design, Indonesia
Publisher: 'Bogor Agricultural University'
Year: 2015
OAI identifier:
Provided by: Neliti

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