Lestari, Rizki Dwi (2018) Peningkatan Kualitas Produk Roti Tawar Casino Menggunakan Metode Quality Function Deployment (QFD) (Studi Kasus di Usaha Rotterdam Bakery, Batu, Jawa Timur). Sarjana thesis, Universitas Brawijaya.
Abstract
Roti tawar merupakan makanan olahan dari bahan dasar tepung terigu dengan peragian hingga mengembang. Rotterdam Bakery merupakan UKM yang memproduksi roti di kota Batu. Saat ini terindikasi masalah di Rotterdam Bakery yaitu ada pengembalian produk sisa di pasaran, salah satunya produk roti tawar Casino. Berdasar data penjualan bulan Juli hingga Desember 2017, hasil penjualan produk roti tawar Casino adalah 30.559 potong roti (76,21%), sedang produk sisa 9.544 potong roti (23,79%). Produk roti tawar Casino membutuhkan peningkatan kualitas sesuai kebutuhan dan keinginan konsumen agar dapat mempertahankan bahkan meningkatkan kepuasan konsumen. Penelitian ini dilakukan untuk mengidentifikasi atribut kepentingan konsumen, mengetahui tingkat kepuasan konsumen, dan menentukan strategi peningkatan kualitas terhadap produk roti tawar Casino. Metode penelitian ini adalah Quality Function Deployment (QFD). QFD adalah metode perancangan dan pengembangan produk yang mengintegrasikan suara konsumen ke perancangan, kemudian mengevaluasi kemampuan produk untuk memenuhi kebutuhan dan keinginan konsumen. Metode QFD diterapkan hingga fase ketiga yaitu tahap perencanaan produk (house of quality), tahap perencanaan komponen (part deployment), dan tahap perencanaan proses (process planning). Metode pengumpulan data menggunakan instrumen berupa kuisioner. Responden penelitian terdiri dari dua macam, yaitu konsumen objek penelitian sebanyak 99 orang dan pakar ahli UKM sebanyak 2 orang. Hasil penelitian menunjukkan atribut yang perlu diperbaiki UKM Rotterdam Bakery adalah rasa, tekstur, aroma, pori-pori, viii kulit roti, warna kulit roti (color of crust), warna pori-pori roti putih, keserasian bentuk (symmetry of form), dan kerataan pengovenan (evenness of bake). Atribut tekstur merupakan prioritas utama perusahaan agar memperoleh peningkatan kualitas produk yang menjawab keinginan dan kebutuhan konsumen. Pada Quality Function Deployment Fase I perencanaan produk, perusahaan menetapkan respon teknis antara lain: pengendalian kualitas bahan baku, komposisi bahan tambahan, perbaikan proses pencampuran, perbaikan proses penggilingan, perbaikan proses pengovenan, dan perbaikan kinerja tenaga kerja. Pada Quality Function Deployment Fase II perencanaan komponen, perusahaan menetapkan respon teknis antara lain: penetapan waktu teknik penggilingan, penetapan suhu dan waktu pengovenan, penerapan teknik pencampuran sponge and dough, supervisi instruktur kepada tenaga kerja, pemilihan tepung terigu yang tepat, dan formulasi garam. Pada Quality Function Deployment Fase III perencanaan proses, perusahaan menetapkan respon teknis antara lain: waktu penggilingan 1,5 detik/adonan, suhu oven 180oC dan waktu pengovenan 30 menit, waktu fermentasi adonan biang 60 menit, penilaian kinerja tenaga kerja setiap 3 bulan, penggunaan tepung terigu keras (kadar protein 12%-13%), dan komposisi garam 1,75% hingga 2,5 %.
English Abstract
Plain bread is a processed food from wheat flour using the fermentation process until it expands. Rotterdam Bakery is an SME that produces bread in Batu city. A return of residual products on the market such as Casino bread product becomes the current problem in Rotterdam Bakery. Based on the sales data from July to December 2017, the sale of Casino bread product are 30,559 pieces of bread (76.21%), while the remaining products are 9,544 pieces of bread (23,79%). Casino bread products require quality improvement according to the needs and desires of consumers in order to maintain and even increase customer satisfaction. This research was conducted to identify the attributes of consumer interests, determine the level of customer satisfaction, and determine the strategies for improving the quality of Casino plain bread products. This research method is Quality Function Deployment (QFD). QFD is a product design and development method that integrates consumer voice into a design, then evaluates product capabilities to meet consumer needs and desires. The QFD method is applied up to the third phase, namely the stage of product planning (house of quality), part deployment, and process planning. Data collection method uses an instrument in the form of a questionnaire. Research respondents consist of two types which are the research object consumers of 99 people and 2 SME experts. The results showed that the attributes that needed to be improved by Rotterdam Bakery SME were taste, texture, aroma, pores, bread crust, the color of bread crust, white bread pore color, symmetry of form, and evenness of bake. Texture attributes are the top priority of the company in order to obtain product x quality improvements that respond to the desires and needs of consumers. In the Quality Function Deployment Phase I which is the product planning, the company establishes technical responses including controlling the quality of raw materials, composition of supplementary materials, improvement of the mixing process, improvement of the grinding process, improvement of the oven process, and improvement of the workforce performance. In the Quality Function Deployment Phase II which is part deployment, the company establishes technical responses, including timing of milling techniques, determination of temperature and oven time, application of sponge and dough mixing techniques, instructor supervision of labor, selection of appropriate flour, and salt formulations. In the Quality Function Deployment Phase III which is the process planning, the company establishes technical responses including: grinding time of 1.5 seconds/dough, oven temperature of 180oC and oven time of 30 minutes, dough fermentation time of 60 minutes, assessment of labor performance in every 3 months, usage of hard flour (protein content 12% -13%), and salt composition of 1.75% to 2.5%.
Item Type: | Thesis (Sarjana) |
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Identification Number: | SKR/FTP/2018/440/051809937 |
Uncontrolled Keywords: | Roti Tawar Casino, Strategi Peningkatan Kualitas, Quality Function Deployment,/ Casino Bread, Quality Improvement Strategies, Quality Function Deployment |
Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products |
Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
Depositing User: | Endang Susworini |
Date Deposited: | 15 Oct 2019 07:16 |
Last Modified: | 17 Dec 2020 02:54 |
URI: | http://repository.ub.ac.id/id/eprint/164622 |
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