DZAHABI, RAYHAN (2022) ANALISIS PERBAIKAN KUALITAS PRODUK ES KOPI SUSU DI COFFESHOP DOELOE DENGAN METODE QUALITY FUNCTION DEPLOYMENT. S1 thesis, Universitas Mercu Buana Bekasi.
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Abstract
ABSTRAK Coffeshop Doeloe merupakan bisnis dibidang Kuliner Menu Favorit Coffeshop Doeloe ini yaitu Es Kopi Susu. Karena itu Coffeshop Doeloe memberikan Kualitas Produk Untuk mengetahui tingkat kepuasan konsumen terhadap produk Es Kopi Susu yang selama ini dipasarkan. Namun dalam pelaksanaannya masih didapati penurunan pada pelanggan pada tahun 2021 Bulan April-Mei sebanyak 387 pelanggan, Mei-Juni 361 orang pelanggan, Juni-Juli 215 pelanggan, JuliAgustus 224 pelanggan, Agustus-September 378 orang pelanggan dan SeptemberOktober sebanyak 264 pelanggan. Dalam meningkatkan kualitas produk Es Kopi Susu pada penelitian ini digunakan metode Quality Function Deployment (QFD). Dari 30 responden yang dipilih dari pelanggan yang berkunjung Coffeshop Doeloe. Tingkat Kepuasan pelanggan pada Coffeshop Doeloe masih rendah di bawah apa yang diharapkan, dengan nilai rata-rata Tingkat Kepuasan 3,25 faktorfaktor yang mempengaruhi kepuasan pelanggan Coffeshop Doloe yang perlu ditingkatkan lagi adalah Cita rasa, Harga Sesuai Rasa, Varian Rasa, Menambahkan Sehelai Daun Pandan, Menggunakan Biji Kopi Pilihan dan Penambahan Toping. Lalu dengan itu cara melakukan perbaikannya yaitu dengan meperhatikan atribut kebutuhan pelanggan dan kepentingan pelanggan, 1). Menggunakan Aren Asli (12%), 2). Memberikan Promo (10%), 3). Menambahkan Varian Rasa tidak hanya Kopi (12%), 4). Menambahkan Sehelai daun pandan (10%), 5). Menggunakan Kopi Robusta (15%), 6). Menggunakan Biji Kopi Pilihan (13%), 7). Penambahan topping (13%). Kata Kunci : Quality Function Deployment (QFD), Kepuasan Pelanggan, Kualitas Produk, Kepentingan Pelanggan, Kopi ABSTRACT Doeloe's Coffeshop is a Culinary business. This Doeloe's favorite menu is Es Kopi Susu. Therefore Coffeshop Doeloe provides Product Quality to determine the level of consumer satisfaction with the Es Kopi Susu products that have been marketed so far. However, in practice there is still a decrease in subscribers in 2021. April-May as many as 387 customers, May-June 361 customers, June-July 215 customers, July-August 224 customers, August-September 378 customers and September-October 264 customer. In improving the quality of Es Kopi Susu products in this study, the Quality Function Deployment (QFD) method was used. Of the 30 respondents who were selected from customers who visited Doeloe's Coffeeshop. The level of customers at Coffeshop Doloe is still low below what is expected, with an average value of 3.25. The factors that affect customer satisfaction at Coffeshop Doloe that need to be improved are Taste, Price According to Taste, Flavor Variants, Adding a Pandan Leaf, Using Selected Coffee Beans and Adding Toppings. Then with that way to make improvements, namely by paying attention to the attributes of customer needs and customer interests, 1). Using Real Palm (12%), 2). Giving Promo (10%), 3). adding Flavor Variants not only Coffee (12%), 4). add a pandan leaf (10%), 5). Using Robusta Coffee (15%), 6). Using Selected Coffee Beans (13%), 7). Addition of toppings (13%). Keywords : Quality Function Deployment (QFD), Customer Satisfaction, Product Quality, Customer Interests, Coffee
| Item Type: | Thesis (S1) |
|---|---|
| Call Number CD: | FT/IND 22 030 |
| NIM/NIDN Creators: | 41618210015 |
| Uncontrolled Keywords: | Kata Kunci : Quality Function Deployment (QFD), Kepuasan Pelanggan, Kualitas Produk, Kepentingan Pelanggan, Kopi |
| Subjects: | 600 Technology/Teknologi > 650 Management, Public Relations, Business and Auxiliary Service/Manajemen, Hubungan Masyarakat, Bisnis dan Ilmu yang Berkaitan > 658 General Management/Manajemen Umum > 658.6 Quality Management/Manajemen Kualitas |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | siti maisyaroh |
| Date Deposited: | 23 Dec 2022 06:44 |
| Last Modified: | 23 Dec 2022 06:44 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/72760 |
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