PERENCANAAN PENINGKATAN KUALITAS PRODUK KERIPIK KENTANG DENGAN MENGGUNAKAN METODE FUZZY DAN QFD (QUALITY FUNCTION DEPLOYMENT) (Study Kasus di UD.Triaji Batu)
| Main Author: | ULFIYAH RAHAYU, WIWIK |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/11149/1/PERENCANAAN_PENINGKATAN_KUALITAS_PRODUK_KERIPIK_KENTANG_DENGAN_MENGGUNAKAN_METODE_FUZZY_DAN_QFD.pdf http://eprints.umm.ac.id/11149/ |
Daftar Isi:
- Potato chips is one of special food which was responded well by the customers in Malang, is one company was produced by UD.Triaji which located at Bomiaji village, Batu. Beside sellingthe product in Malang, marketing was also done outside Malang. But since there was so many new company existed with the same product, so UD.Triaji there needed new innovations to improve and defaine the customer. Quality Function Deployment (QFD) was one of structured method to fulling the customer needs and translate the needs into relevant technical needs. Quality Function Deployment (QFD) purpose wasn’t only fulfilling the customer’s needs but also how to complete with its competitions. There used fuzzy method for more rational in presenting un-precise determination language to find more precise and certain value. From data processing, there produced attributes or customer needs which had to be improved. They were : pure potatos, delicious taste, variant taste, expiring date statements, and potatos was cut proporsional with thichness ± 2-3 mm. technical responed which became the company’s priority to fulfill the customer needs was a good quality potato (not big size, not rotten ), potato was dried in the sun, submerged in betel vine solution for 2 hours, adding more taste variance, potato was cut proporsional, improving marketing are at Malang, stating profit