Pandiangan, Evan Marandi (2019) Analisis Preferensi Konsumen Dan Usulan Perbaikan Produk Keripik Tempe Menggunakan Metode Kano Dan Quality Function Deployment (Qfd) (Studi Kasus Di Ukm Rohani Malang). Sarjana thesis, Universitas Brawijaya.
Abstract
Keripik tempe merupakan ikon oleh-oleh khas kota Malang. UKM Rohani merupakan bagian dari sentra industri keripik tempe Sanan yang memproduksi keripik tempe dengan berbagai varian rasa. UKM Rohani perlu mengetahui preferensi konsumen terhadap varian produk keripik tempe yang paling diminati sehingga dapat memahami keinginan konsumen dan menghasilkan produk keripik tempe yang sesuai dengan keinginan konsumen. Penelitian ini menggunakan metode Kano dan Quality Function Deployment (QFD). Pengisian kuesioner terhadap 114 responden yang pernah mengkonsumsi produk keripik tempe UKM Rohani dan 1 orang responden ahli yang merupakan pemilik UKM Rohani. Atribut yang digunakan sebanyak 18 atribut. Urutan atribut preferensi konsumen dari yang paling disukai adalah rasa keripik tempe, tekstur keripik tempe, produk tidak rusak, kesesuaian harga, mencantumkan tanggal kadaluarsa, kebersihan outlet, kemudahan dalam memperoleh produk, kebersihan produk, kerenyahan keripik tempe, kesesuaian berat bersih, kondisi produk sebelum masa kadaluarsa, variasi rasa, kelengkapan informasi, kepopuleran merk, keseragaman ukuran, ketanggapan terhadap permintaan konsumen, desain kemasan, dan aroma keripik tempe. Berdasarkan nilai bobot respon teknis, didapatkan 3 atribut dengan nilai tertinggi yang dijadikan prioritas yaitu teknik pengemasan yang tepat, pengolahan keripik yang tepat, dan pengaturan komposisi bahan baku dan bahan pendukung yang berkualitas bisa dijadikan alternatif peningkatan kualitas produk keripik tempe UKM Rohani.
English Abstract
Tempe chips are typical souvenirs of Malang. Rohani UKM is part of the Sanan Tempe Chips Industry Center which produces Tempe Chips with various flavors. UKM Rohani needs to know the preferences of consumers towards the most popular variants of tempe chips products so they can understand the desires of consumers and produce tempe chips products that are in accordance with consumer desires. This research uses the Kano method and Quality Function Deployment (QFD). Questionnaires were filled out of 114 respondents who had consumed UKM Rohani tempe chips and 1 expert respondent who was the owner of Rohani UKM. The attributes used were 18 attributes. The order of consumer preference attributes of the most preferred are tempe chip flavor, tempe chip texture, undamaged product, price match, including expiration date, outlet cleanliness, ease of obtaining the product, product cleanliness, crispness of tempe chips, suitability of net weight, product condition before expiration period, variety of flavors, completeness of information, brand popularity, uniformity of size, responsiveness to consumer demand, packaging design, and aroma of tempe chips. Based on the value of the weight of the technical response, obtained 3 attributes with the highest value that is made a priority namely the right packaging technique, the right processing of chips, and the arrangement of the composition of quality raw materials and supporting materials can be used as an alternative to improving the quality of Rohani UKM tempe chips
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/7/052002335 |
| Uncontrolled Keywords: | Keripik Tempe, Preferensi Konsumen, Kano, QFD, Tempe Chips, Consumer Preferences, Kano, QFD. |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.8 Managemet of marketing > 658.83 Market research > 658.834 Consumer research > 658.834 3 Consumer attitudes, preferences, reactions |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 18 Aug 2020 03:19 |
| Last Modified: | 18 Aug 2020 03:19 |
| URI: | http://repository.ub.ac.id/id/eprint/181483 |
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