Integrating the Kano model and quality function deployment for the development of ready-to-eat smoothie bowl

Abstract

Abstract Smoothie bowl is a smoothie product made from fruit and vegetables and packed into a bowl. This study aims to determine the attributes desired by consumers and applied in product development using the Kano model and the quality function deployment method. Kano model was applied to determine the important attributes that could influence consumer preferences. The important attributes were then further analyzed using the quality function deployment method. Based on the results of the integration of the Kano and QFD models, there are five technical responses that can meet consumer desires, namely formulation, storage techniques, selection of raw materials, designing the design and type of packaging, as well as processing techniques. For the smoothie bowl formulation, the fifth formulation of 25% bananas and 75% mangoes with a topping composition of 40% bananas, 50% mangoes, and 10% cereals was a formulation that gave the highest average value of aroma and taste preferences and was significantly different from other formulations.