Desain Produk Makanan Ringan untuk Ibu Hamil dengan Menggunakan Quality Function Deployment (QFD)

Abstract

Adequacy of nutrition during pregnancy is one of the important factors in determining the development of the fetus. Snack for pregnant women is an alternative food choice that is appropriate and practical to meet the needs of those nutrients. One of the most challenging activities when developing product is to understand how customer needs are satisfied by the product. Customer satisfactions is usually pursued by identifying their needs and translating their demands into design targets and thereby assessing the implementation of improvements on a continuous basis in order to attain the set targets. Quality function deployment is a planning method which used to fulfill customer needs and in-depth evaluation of a product. This research aimed to obtain design target of snack for pregnant woman. Based on the results of this research attributes of flavor, aroma and color becomes the most important attribute of 25 consumer voice attributes that affect the consideration of consumers to choose cookies products. In this research House of Quality matrix used to identify consumer needs and voice, as well as to analysis technical parameters which can be the response from producer to answer that needs. Technical parameters include the 6 primary technical parameters and 23 secondary technical parameters. Based on cookies design analysis using House of Quality method, can be note that formulation of raw and fortification materials parameter has the highest technical characteristic weight for 14,31% whereas netto parameter has the lowest characteristic for 0,95%. Formulation of raw and fortification materials, selection of the type of raw and fortification material, storage conditions, quality of sealing, mixing conditions, baking temperature and baking duration are technical parameters which has the highest priority. By developing cookies based on those technical parameters will meet 59,3% of consumer needs.