PENGEMBANGAN PRODUK GREAK YOGHURT DENGAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

SARONIH, SARONIH (2019) PENGEMBANGAN PRODUK GREAK YOGHURT DENGAN METODE QUALITY FUNCTION DEPLOYMENT (QFD). S1 thesis, Universitas Mercu Buana Jakarta.

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Abstract

UD Yorie yoghurt is a trading business engaged in the manufacture of yogurt which produces various kinds of yogurt flavors. As a yogurt maker trying to make innovations and new breakthroughs on their products in order to be able to meet market needs and consumer desires so that they can survive in market competition.Product development process begins with identifying customer needs, determination of product attributes, spread of the preliminary questionnaire, spread of the research questionnaires and then do the formation of QFD (Quality Function Deployment) by using HoQ (House of Quality). HoQ is used to determine the technical specifications needed to develop the design of products needed by consumers. The results of this study are: product attributes, namely: normal sweet (4), thick texture (3), strong aroma (4), natural color (3), pet bottle material 70 ml (4), variation form (3), info composition (3), storage resistance (3) competitive price (4), for the preferred level, Yorie yogurt is preferred from competing products (4), My jell yogurt (3) and Milkita yogurt (3). For product attributes, technical characters , consumer perceptions in the QFD matrix, technical characteristics of this product are: type of raw material, quality of material, storage conditions, formulation and composition, use of fruit and mineral water, process flow rate, stirring time, product temperature regulation, heating temperature, cooling temperature, product durability, packaging form, product size, inclusion of halal logo, inclusion of product exposures, inclusion of BPOM logo, the greatest difficulty level is product durability, storage conditions, formulation and composition, the highest absolute importance is the type of raw material as 227types of raw materials (15%), and the largest estimated costs are: storage conditions, formulations and product composition and durability of 0.083 . Keywords: Yogurt ,Product Development, QFD, HoQ UD Yorie yoghurt merupakan sebuah usaha dagang yang bergerak di bidang pembuatan yoghurt yang memproduksi berbagai macam rasa yoghurt. Sebagai pembuat yoghurt berusaha melakukan inovasi dan terobosan-terobosan baru terhadap produk mereka agar mampu memenuhi kebutuhan pasar dan keinginan konsumen sehingga dapat bertahan dalam persaingan pasar Proses pengembangan produk diawali dengan mengidentifikasi kebutuhan konsumen, penentuan atribut produk, penyebaran kuesioner pendahuluan, penyebaran kuesioner penelitian kemudian pembentukan QFD (Quality Function Deployment) dengan menggunakan HoQ (House of Quality). HoQ digunakan untuk menentukan spesifikasi teknis yang di perlukan untuk mengembangkan perancangan produk yang dibutuhkan oleh konsumen.. Hasil dari penelitian ini adalah: atribut produk yaitu:manis normal(4) ,tekstur kental (3),aroma kuat (4),warna natural (3),material botol pet 70 ml (4),bentuk variasi (3),info komposisi (3),ketahanan penyimpanan (3) harga kompetitif (4) ,untuk tingkat kesukaan, Yorie yoghurt lebih disukai dari produk pesaing (4),Myjell yoghurt(3) dan Milkita yoghurt (3). Untuk atribut produk,karakter teknik, persepsi konsumen dalam matrix QFD, karakter teknis produkini adalah :jenis bahan baku,kualitas bahan,kondisi penyimpanan,formulasi dan komposisi,pengunaan buah dan air mineral,kecepatan alirana proses, lama pengadukan,pengaturansuhu produk,suhu pemanasan,suhu pendinginan,ketahanan produk,bentuk kemasan,ukuran produk,pencantuman logo halal,pencantuman exp produk,pencantuman logo bpom, tingkat kesulitan terbesar adalah ketahanan produk, kondisi penytimpanan, formulasi dan komposisi, tingkat kepentingan mutlak tertinggi yaitu jenis bahan baku sebedar 227, relative importance tertinggi adalah jenis bahan baku (15%), dan perkiraan biaya terbesar adalah : kondisi penyimpanan, formulasi dan komposisi dan ketahanan produk sebesar 0.083 Kata Kunci : Yoghurt ,Pengembangan produk, QFD, HoQ

Item Type: Thesis (S1)
Call Number: ST/16/19/022
NIM: 41614120006
Uncontrolled Keywords: Yoghurt ,Pengembangan produk, QFD, HoQ
Subjects: 300 Social Science/Ilmu-ilmu Sosial > 320 Political dan Government Science/Ilmu Politik dan Ilmu Pemerintahan > 322 Relation of The State of Organized Groups/Hubungan Negara dengan Kelompok Sosial yang Terorganisir > 322.3 Business and Industry/Bisnis dan Industri
300 Social Science/Ilmu-ilmu Sosial > 330 Economics/Ilmu Ekonomi > 331 Labor Economics/Ekonomi Perburuhan > 331.7 Labor by Industry and Occupation/Pekerja Menurut Industri dan Profesi
700 Arts/Seni, Seni Rupa, Kesenian > 740 Drawing and Decorative Art/Menggambar dan Seni Dekorasi > 745 Decorative Arts/Seni Dekorasi > 745.2 Industrial Design/Desain Industri
700 Arts/Seni, Seni Rupa, Kesenian > 750 Painting and Paintings/Seni Lukis dan Lukisan > 758 Other Subjects/Subjel Lainnya > 758.6 Industrial and Technical Subjects/Subjek Industri dan Teknik
Divisions: Fakultas Teknik > Teknik Industri
Depositing User: Dede Muksin Lubis
Date Deposited: 07 May 2019 03:28
Last Modified: 07 May 2019 03:28
URI: http://repository.mercubuana.ac.id/id/eprint/47983

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