PENGEMBANGAN PRODUK MIE SAYUR PADA PRODUSEN MIE SAYUR SEHAT MALANG

The Healthy Vegetable Noodle Producer in Malang is a micro, small, and medium-sized enterprise (UMKM) located in Malang City. This study aims to develop vegetable noodle products at the Healthy Vegetable Noodle Producer in Malang using the Quality Function Deployment (QFD) method and Product Development Stages that align with consumer needs and desires. In an era of rapid industrial development,companies are required to innovate and enhance product quality to meet consumer demands. The instant noodles offered by the Healthy Vegetable Noodle Producer face challenges regarding quality, particularly in color, which affects consumer satisfaction. Through customer satisfaction analysis and consumer needs attributes, it was found that improvements in noodle color quality are essential. The QFD method Is employed to translate consumer needs into technical product characteristics. The research results indicate that there are 19 attributes of consumer needs and desires, with the priority attribute being the addition of high-quality vegetable and fruit ingredients as the main priority in this product development. This study also tested three samples of vegetable noodles with different amounts of ingredients: sample 1 with 2 kg of green mustard, sample 2 with 3 kg of green mustard, and sample 3 with 5 kg of green mustard through experimentation. The results showed that sample 3, with 5 kg of green mustard, was the most optimal in meeting consumer wants and needs. Recommendations provided to the company include making improvements to the formulation of the vegetable noodle product and utilizing the results of this experiment to enhance the vegetable noodle products in line with consumer needs and desires.