Analisis Kebutuhan dan Penerimaan Konsumen Produk Sayuran Frozen dengan Pendekatan Metode Quality Fuction Deployment

Abstract

Penelitian ini merancang dan memvalidasi proses produksi sayuran beku (brokoli, jagung, kentang) menggunakan metode Quality Function Deployment (QFD). Analisis House of Quality (HoQ) mengidentifikasi rangkaian proses termal (blanching, post blanching, pembekuan cepat) sebagai aspek teknis paling krusial, dengan prioritas. Hasil validasi prototipe menunjukkan bahwa semua produk memenuhi standar keamanan pangan (uji TPC) dan diterima baik oleh konsumen melalui uji hedonik, dengan tingkat kesukaan setara produk segar. Analisis Harga Pokok Produksi (HPP) per 500 gram menghasilkan biaya Rp40.000,19 (brokoli), Rp12.518,02 (jagung), dan Rp11.302,89 (kentang). Desain proses yang dihasilkan terbukti valid secara teknis, sensoris, dan keamanan, sehingga siap untuk implementasi skala komersial

This project designed and validated a production process for frozen vegetables (broccoli, corn, and potatoes) using the Quality Function Deployment (QFD) method. The House of Quality (HoQ) analysis identified the thermal process sequence (blanching, cooling, and quick freezing) as the most crucial technical aspect. Prototype validation results showed that all products met food safety standards (TPC test) and were well-received by consumers through hedonic testing, with preference levels comparable to fresh products. The Cost of Goods Sold (COGS) analysis per 500 grams resulted in costs of IDR 40,000.19 (broccoli), IDR 12,518.02 (corn), and IDR 11,302.89 (potatoes). The resulting process design was proven to be technically, sensorially, and safely valid, making it ready for commercial-scale implementation.