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PERANCANGAN DESAIN PRODUK KERIPIK SINGKONG DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Studi Kasus : Keripik Pedas Maicih

Rumalolas, Ratna (2013) PERANCANGAN DESAIN PRODUK KERIPIK SINGKONG DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Studi Kasus : Keripik Pedas Maicih. Other thesis, University of Muhammadiyah Malang.

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Abstract

The aim of this research is to find out about taste, shape, color, diameter, and the thickness of Maicih Cassava Chips that wished by consumer using Quality Function Deployment Analysis Model (QFD). This research consist of two phase: First is, to identifying the customer needs using Voice of Customer method. Then forms House of Quality (HOQ) consist of Planning Matrix composing to find out the importance degrees, Sales Point, Technical Response, Relationship Matrix, Technical Correlation and Technical Matrix. The result of customers attribute priority based on Normalized Raw Weight Rating is 0.39%, with the value of raw weight and normalized raw weight is about 31,77%. Based to the analysis result, the taste of chips that wished by the costumer is : spicy taste from chillies using sundaneese chilli (saville rating 50.000 – 10.000), mades from “Varental Local” Malang’s Cassavas 4cm in diameter fried with 200° Celcius hot oil, red color from red pepper (paprika) powder, adding small amount of MSG (monosodium glutamate), cutted in slicer with 1-2 mm thick and with more attractive packaging so that reached the customers need.

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Engineering > Department of Industrial Engineering (26201)
Depositing User: Halimatus Zahroh
Date Deposited: 06 Feb 2015 07:43
Last Modified: 06 Feb 2015 07:43
URI : http://eprints.umm.ac.id/id/eprint/15802

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