Santoso, Marinayati (2015) Usaha Peningkatan Kualitas Produk Roti Dengan Metode Quality Function Deployment (QFD) (Studi Kasus di UKM Al-Fatih Bakery). Sarjana thesis, Universitas Brawijaya.
Abstract
Di Indonesia, roti termasuk produk pangan yang populer dan konsumennya tersebar di berbagai lapisan masyarakat. Namun, seiring dengan berjalannya waktu, kebutuhan dan keinginan konsumen berubah-ubah. Oleh karena itu, sekarang banyaklah bermunculan toko roti yang memproduksi rotinya pada hari tersebut dan langsung menjualnya pada hari itu juga atau biasa disebut fresh from the oven. Al-Fatih Bakery merupakan salah satu UKM yang bergerak di bidang olahan pangan yaitu roti. Dari hasil wawancara dengan pemilik Al-Fatih Bakery, permasalahan yang dialami Al-Fatih Bakery adalah tidak stabilnya tingkat penjualan produk. Untuk menstabilkan dan meningkatkan jumlah penjualan, langkah awal yang ingin dilakukan oleh Al-Fatih Bakery adalah memperbaiki kualitas produk. Pada penelitian ini, metode QFD digunakan untuk menerjemahkan kebutuhan dan apa yang diinginkan konsumen menjadi apa yang dihasilkan perusahaan. Voice of Customer (VOC) diperoleh dengan melakukan survei pendahuluan kepada konsumen roti. VOC akan digunakan pada matriks kebutuhan pelanggan pada House of Quality yang merupakan alat metode QFD. Hasil penelitian menunjukkan bahwa atribut harapan pelanggan yang perlu ditingkatkan dan dikembangkan adalah kadaluwarsa, kenampakan fisik roti, tekstur roti. Untuk atribut respon teknis, salah satu yang perlu dilakukan perbaikan adalah pemasaran produk roti. Perbaikan dapat dilakukan dengan melakukan pemasaran produk salah satu caranya dengan menyebar brosur atau memasang iklan di sosial media.
English Abstract
In Indonesia, breads are one of the most popular food, and the customers spread across various levels of society. However, over time, the needs and desires of consumers change. Therefore, now many are popping up bakery that produces bread on the day and immediately sell it on the same day or so-called fresh from the oven. Al-Fatih Bakery is one of the SMEs that working in the field of processed food that is bread. After the interviews with the owners of Al-Fatih Bakery, problems experienced by Al-Fatih Bakery was, the unstable of product sales level. To stabilize and increase the number of sales in order, the first step to do by Al- Fatih Bakery is to improve product quality. In this study, QFD method is used to translate the needs and the customers wants, that will company produced. Voice of Customer (VOC) was obtained by conducting a preliminary survey to consumers of bread. VOC will be used in the matrix of customer needs in the House of Quality which is QFD tools. The results showed that the attributes of customer expectations, that need to be improved and developed is expired, the physical appearance of the bread, the texture of the bread. To attribute technical response, one that needs to be improved is the marketing of bakery products. Repairs can be done firstly by improving the attributes of customer expectations, then do the marketing of products one way to spread brochures or advertising in social media.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/299/051508588 |
| Uncontrolled Keywords: | HoQ (House of Quality), QFD (Quality Function Deployment), VOC (Voice of Customer),-HoQ (House of Quality), QFD (Quality Function Deployment), VOC (Voice of Customer) |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 29 Dec 2015 11:20 |
| Last Modified: | 23 Nov 2021 04:44 |
| URI: | http://repository.ub.ac.id/id/eprint/150200 |
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