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Mohammad Lukman
Universitas Muhammadiyah Malang
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering

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Peningkatan Kualitas Produk Cokelat Dengan Integrasi Metode Kano Dan QFD Mohammad Lukman; Wahyu Wulandari
Jurnal Teknik Industri Vol. 19 No. 2 (2018): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol19.No2.190-204

Abstract

The company strives to produce quality products or services. Therefore, companies seek satisfaction or consumer needs so that consumers are satisfied. This study uses the Kano method and QFD. Kano aims to find out the attributes of chocolate products according to consumer desires. Furthermore, QFD gives priority to priority development. The research objective is to find out the product attributes that consumers want and provide information in an effort to improve quality. The results showed that there were 23 attributes which were consumers and 11 who were responsible for making new design designs, checking the composition and quality of raw materials, choosing fonts that were easy to read by consumers, adding filling nuts and eating in promotions via Instagram.
Co-Authors Wahyu Wulandari