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INDONESIA
E-jurnal Agro-Industri Indonesia
Published by Institut Pertanian Bogor
ISSN : 22523324     EISSN : -     DOI : -
Core Subject : Engineering,
Industrial & Manufacturing Engineering
e-JAII Series is a quad-annual national referred journal with the objectives to disseminate, explore, develop, and elucidate the knowledge of engineering design and technology in agro-industrial development issues, to keep practitioners and researchers informed on current issues and best practices, as well as serving as a platform for the exchange of ideas, knowledge, and expertise among academician, technology researchers and practitioners. e-JAII Series provides an opportunity to share detailed insights from different understandings and practices associated with technology. It provides cross-disciplinary exchange of insights and ideas regarding value and practices for dissemination. e-JAII Series will publish your work to national society of practitioners and researchers with interest in technology design and development from a wide variety of agro-industrial sectors.
Arjuna Subject : -
Articles 31 Documents
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DESAIN PRODUK MAKANAN RINGAN UNTUK IBU HAMIL DENGAN MENGGUNAKAN QUALITY FUNCTION DEPLOYMENT (QFD) Akbar Andayani, Sukardi, Ani Suryani (E-Jurnal Agro-Industri Indonesia)
E-jurnal Agro-Industri Indonesia Vol. 4 No. 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.685 KB)

Abstract

ABSTRACT Adequacy of nutrition during pregnancy is one of the important factors in determining the development of the fetus. Snack for pregnant women is an alternative food choice that is appropriate and practical to meet the needs of those nutrients. One of the most challenging activities when developing product is to understand how customer needs are satisfied by the product. Quality function deployment is a planning tool used to fulfill customer needs and in-depth evaluation of a product. This research aimed to obtain design target of snack for pregnant woman. Based on the results of this research, attributes of flavor, aroma and color become the most important customer requirements. Based on cookies design analysis using House of Quality method, can be note that formulation of raw and fortification materials parameter has the highest technical characteristic weight for 14,31% whereas netto parameter has the lowest characteristic for 0,95%. Formulation of raw and fortification materials, selection of the type of raw and fortification material, storage conditions, quality of sealing, mixing conditions, baking temperature and baking duration are technical parameters which has the highest priority. By developing cookies based on those technical parameters will meet 59,3% of consumer needs.   Keywords: house of quality, quality function deployment, snack design.

Page 4 of 4 | Total Record : 31

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