Product design of kolang kaling grass jelly drink through the application of quality function deployment method (case study in meru betiri national park, banyuwangi district)

Abstract

Abstract Kolang kaling grass jelly drink is a functional food product that is beneficial for health. Consumer demand for beverage products that have a good impact on health is increasing due to high public awareness of the importance of health. The home industry of kolang kaling grass jelly drink must be able to know the criteria of attributes needed and desired by consumers. One effective method for determining the needs and desires of consumers is Quality Function Deployment (QFD). This method starts from the product planning matrix (house of quality), followed by the planning matrix, the process planning matrix, and the production planning matrix. From the results of the QFD analysis, it is necessary to improve the planning process of making grass jelly drinks, then realized using the strategy formulation implementation strategy based on mapping the main needs and performance to be achieved. Through the QFD approach, it is expected to help businesspeople formulate process improvement priorities so they can produce jelly drink products that are following the wants and needs of consumers.