Aplikasi Quality Function Deployment (Qfd) Untuk Meningkatkan Kualitas Produk Dan Kepuasan Konsumen
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2004
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/23053/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5985 |
Daftar Isi:
- This study is an integrated approach to food development through the Quality Function Deployment (QFD) and Sensory Analysis with application to strawberry jam. The final concept relates to filled strawberry jam that, according to definition, is viscous food, which is made from a mixture of the fruit and the optional ingredients with optimum final compositions agree with standard. The research phase that consists of the seventh steps, was developed in association with the modification of Four Phase Model. First, brainstorming and pretest questionnaire were performed in term identificated consumer needs. Then, the consumer perceptions in the target segment were analysed. Sensory analysis were performed involving only consumer panels. Technical measurements and its specifcations were established through instrumental methods. Next, integration of result in the House of Quality. And then the result of House of Quality would filled the next matrix in Four Phase Model. Seventh, it would filled the final phase. In facilitating data evaluation-by Friedmann Test and Wilcoxon Signed Rank Test were implemented. The result showed that there were 16 consumer needs, 10 sensory descriptors, and increasing costumer preference to sensory descriptors that were dark (4,78%). granuolus (10.46%). fibrous (20,47), fruit's pieces (19, 52%). translucent (8,1%), firmness (15,1%), fluid (18.29%). sweetness (26,7%). acidity (27,45%), odor intensity (23.09%). Keywords: QFD, four phase model, sensory analysis, house of quality, consumer needs