Article Per Year (5 Year)
p-Index From 2021 - 2026
1.048
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa dan Manajemen Sistem Industri OPSI Journal of Science and Applicative Technology Jurnal Sistem dan Manajemen Industri Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Jurnal Multidisiplin West Science Jurnal Penelitian Multidisiplin Bangsa
Intan Mardiono
Industrial Engineering Department, Institut Teknologi Sumatera, Lampung Selatan, Lampung
Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Transportation

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Multidisiplin West Science

 1 
Pengembangan Produk Rotan Berbasis Nilai Tambah: Perspektif dan Kepuasan Konsumen di Rotan Rangga Kota Baru Wahyudi, Rizqi; Astari, Ni Putu Widya; Lubis, Marwah Agus; Afizah, Anisa Fikratul; Saragih, Febi Nissa; Ulfa, Helza Maria; Sipahutar, Erika Jelita; Ariesta, Anggun Vica; Mardiono, Intan; Sinaga, Threeatmi Ulin
Jurnal Multidisiplin West Science Vol 4 No 10 (2025): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v4i10.2795

Abstract

This research is motivated by the shift in market demand for rattan furniture, which not only needs to be functional but must also possess aesthetic and sustainability value. The objective is to analyze value-added product development strategies and the level of consumer satisfaction at Rotan Rangga Kota Baru. The study employs a qualitative approach (interviews and direct observation) for preliminary data and a descriptive quantitative approach using the Quality Function Deployment (QFD) and House of Quality (HoQ) methods for product planning. The results indicate that product development successfully enhances value-added through design innovation, quality materials, and production efficiency. The main factors influencing consumer satisfaction are quality, aesthetics, comfort, durability, and the aspect of environmental sustainability. Through HoQ analysis, the customer attribute with the highest importance is "Dilipat untuk lingkungan" (Foldable for the environment) (value 10), and the most influential technical factors are "Geometri Bentuk" (Shape Geometry) and "Sertifikat bahan baku" (Raw Material Certificate). Therefore, it is recommended that the development focus should be directed towards an ergonomic shape, high-quality material, and environmental sustainability orientation to optimally meet consumer expectations.
Penerapan Quality Function Develoyment (QFD) dalam Strategi Perancangan dan Pengembangan Produk Emping Melinjo (ASTARASA) Syukrina, Alfi; Meliyana, Made Herlina; Simamora, Reza Melisa; Banjarnahor, Elya Fitri; Putri, Nesya Andisti; Veronika, Fika; Wahyudi, Rizqi; Mardiono, Intan; Pramesti, Amelia Sugma
Jurnal Multidisiplin West Science Vol 4 No 12 (2025): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v4i12.2806

Abstract

Penelitian ini memilki tujuan untuk menerapkan metode Quality Function Deployment (QFD) pada strategi perancangan serta pengembangan produk Emping Melinjo “ASTARASA” sebagai usaha untuk peningkatan daya saing UMKM pangan lokal. Melalui pendekatan QFD, kebutuhan dan harapan konsumen (Voice of Customer) diterjemahkan menjadi atribut teknis produk yang terukur menggunakan House of Quality (HoQ). Pengumpulan data dilakukan melalui kuesioner terbuka dan tertutup, yang diuji validitas dan reliabilitasnya. Analisis menunjukkan bahwa faktor utama yang memengaruhi kepuasan konsumen adalah varian rasa, desain kemasan, dan strategi promosi digital. Varian rasa pedas merupakan pilihan yang paling disukai, sementara kemasan praktis dan ramah lingkungan seperti kantong ziplock dan standing pouch menjadi prioritas desain. Strategi promosi melalui media sosial terbukti efektif menjangkau segmen konsumen muda. Nilai absolut tertinggi terlihat pada inovasi rasa unik, dengan persentase relatif sebesar 110,40%, diikuti oleh pengembangan klaim tambahan sebesar 96,60%. Rekomendasi untuk UMKM ini adalah memprioritaskan pengembangan produk dan memberikan arahan strategis bagi UMKM ASTARASA untuk meningkatkan kualitas, inovasi rasa unik, dan kemasan yang menarik pada keripik melinjo mereka.
Co-Authors Afizah, Anisa Fikratul Anindya Annisa Agung Ariesta, Anggun Vica Arif Rahman Astari, Ni Putu Widya Banjarnahor, Elya Fitri Belia Perwitasari Maharani Belia Perwitasari Maharani, Belia Perwitasari Dian Fajarika, Dian Didin, Fatin Saffanah Fahadha, Rizqa Ula Fatin Saffanah Didin Hersa Dwi Yanuarso Hummairoh, Siti Hanifah Juniwati Juniwati Lubis, Marwah Agus Meliyana, Made Herlina Miswari, Nur Nabila, Azra Paskha, Veronika Githa Pramesti, Amelia Sugma Putri, Nesya Andisti Rahmi Yuniarti Raisya, Nabila Shofia Raizummi Fil’aini Rengganis, Dewi Rizqi Wahyudi Saragih, Febi Nissa Sari, I Rahmallya Simamora, Reza Melisa Simanullang, Seventina Sinaga, Threeatmi Ulin Sipahutar, Erika Jelita Syukrina, Alfi Ulfa, Helza Maria Veronika, Fika Yu-Chieh Wang Zahira, Haniifa