PENGEMBANGAN PRODUK KECAP MANIS PADA "PRODUSEN KECAP MALANG"

Consumers of Malang Soy Sauce Producers complained that the sweet soy sauce produced was not sweet enough, so improvements needed to be made. Malang soy sauce producer is a small to medium-sized industry in the food and beverage sector, focusing on seasoning products. The goal of this study is to develop a sweet soy sauce product that meets the needs and preferences of consumers. The research was conducted using the Quality Function Deployment (QFD) method and the Product Development Stages. The results from the QFD analysis showed that the sweetness of the soy sauce, achieved by mixing coconut sugar and granulated sugar, is a consumer requirement. Meanwhile, the Product Development Stages analysis indicated that the third trial sample, with a ratio of 4:8 for coconut sugar and granulated sugar, produced a sweet soy sauce that meets consumer needs and preferences. The recommendation for soy sauce Malang is to improvements to their product attributes in accordance with the technical response that has been determined and to be able to follow each step of the development process based on product development experiments.