PERBAIKAN KINERJA PRODUK DAN LAYANAN DENGAN METODE REVISED IMPORTANCE PERFORMANCE ANALYSIS (RIPA) (Studi Kasus pada Industri Geplak Ibu Lusi Bantul)
| Main Authors: | , DAMAR SASONGKO, , Dr. Ir. Dyah Ismoyowati, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/126720/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66950 |
Daftar Isi:
- Geplak Ibu Lusi is one of industry producing geplak that still exist till now, though the number of sales decreased by 50%. The purpose of this study are to know the level of performance of the products and services produced Geplak Ibu Lusi against competitors and determine performance improvement of a product or service that can be done. Importance Performance Analysis (IPA) is a method that can be used to know the level of performance of an industry with customer as the object of research, but in the increasingly fierce competition, knowing the level of product performance and service alone is not enough but the industry should pay attention to the performance of competitors. Benchmarking is a method used to measure comparisons the performance of the industry with competitors industries that are considered best in class. Combination of IPA and Benchmarking will produce Revised IPA, thus there are two mapping in this study, the first one is original IPA and the second one is Revised IPA which Original IPA is formed by Importance and Performance while Revised IPA is formed by Importance and Performance Ratio. The Results of Revised IPA then inserted into Potential Gain Customer Value (PGCV) method which serves to determine improvement priorities of attributes contained in the first quadrant Revised IPA. From the result of PGCV is known there are 8 attributes that require immediate improvement, that are (1) The durability of the products, (2) Shape of geplak, (3) Price offered is accordance with the wishes of consumers, (4) The availability of the product, (5) the location of industry, (6) Price according to the quality of products, (7) Available flavors and (8) Promotions. These attributes are analyzed to determine improvement. Improvement to do are (1) Labeling, (2) Application of SOP at the work station \"forming\", (3) Purchase of raw materials should be directed to producers, (4) Production time setting should be done the day before holiday , (5) Installation of \"signpost\" leading to the Industry, (6) Producing a flavor of the most preferred, (7) Applying the method of word of mouth.