THARIQ PUTRA BAKTI, -
(2024)
ANALISIS KUALITAS PRODUK UMKM TAHU STANUM MENGGUNAKAN METODE KANO DAN QFD (QUALITY FUNCTION DEPLOYMENT).
Product Quality Analysis of Micro Small and Medium Enterprises Tahu Stanum Using the KANO and QFD (Quality Function Deployment) Methods, 11 (3).
pp. 1-15.
Abstract
Abstract: The food industry, such as tahu is an industry that is also not immune
from the process of change and the dynamics of these quality demands.
Consumers who enjoy these products vary, ranging from parents to children. In
an effort to achieve customer satisfaction when consuming Stanum Tofu SME
products, the QFD (Quality Function Deployment) method is used. QFD (Quality
Function Deployment) is one of the quality tools used to improve customer
satisfaction by translating customer needs into technical needs and providing
improvement innovations in order to increase customer satisfaction (Fatah and
Aprianto, 2021). In the QFD (Quality Function Deployment) processing process, it
is assisted by using the KANO Method which can categorize product attributes
based on customer responses. Based on this background, this research is entitled
"Analysis of Product Quality of Stanum Tofu SMEs Using the KANO and QFD
(Quality Function Deployment) Methods". The cano method aims to determine the
cano category on each attribute in providing customer satisfaction. In the House
Of Quality (HOQ) there is a product variable matrix of importance, a product
variable matrix of sales points and a variable matrix of importance. The results of
improvements that must be considered by Stanum SMEs with the highest level of
importance 1. Categories of tofu product attributes used to improve the quality of
tofu products in satisfying customers, including: regulating the moisture content
of tofu products, selecting selected soybeans, preparation skills in tofu products,
product size, informative packaging design and response to customers. 2. 2.
Proposed improvements to the design of tofu products in Stanum Tofu SMEs that
can meet the needs and desires of consumers, namely: a. Reducing the moisture
content of tofu products. b. Using quality soybeans as raw material for tofu
products. c. Arranging neat tofu in a bucket container or plastic packaging. d. In
the process of cutting tofu, use a measuring tape to measure the size of the
product. d. Use a measuring tape to measure the size of the product. In the process
of cutting the tofu, use a measuring tool so that the size of the tofu product is the
same size. e. Adding the production date and logo of Stanum SMEs to the product
packaging. f. Improving service to consumers. Improve service to consumers
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