Quality Improvement Strategy for Dodol Snake Fruit Bali in UD. Nantafood Denpasar

Authors

  • Rizky Mubarok Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • I Wayan Widia Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • IdaBagus Putu Gunadnya Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2024.v12.i01.p06

Keywords:

Quality Function Deployment, salak lunkhead, product quality, customer satisfaction

Abstract

UD. Nantafood is a company engaged in food processing with salacca fruit as the main ingredient, producing products such as Bali salak dodol, which are sold in souvenir shopping centers in Bali. This study aims to: (1) determine the product attributes of Balinese salak dodol that consumers consider important, (2) determine consumer interest values for evaluating product quality, (3) determine consumer satisfaction values for evaluating product quality, and (4) determine strategies to improve product quality. The results showed ten product attribute points considered important by consumers: sweet and legit taste, sticky and chewy texture, fruity/glutinous aroma, brownish color, shelf life of 3–5 months, selling price of around Rp. 10,000–Rp. 20,000, square shape with dimensions of 2 × 1 × 3 cm, neat and safe packaging, 10–15 pieces per package, and product information including company name, expiration date, ingredients, and halal label. The lowest satisfaction score was for the sticky and chewy texture at 3.79. The QFD method was used to determine strategies for improving the quality of Balinese salak dodol at UD. Nantafood Denpasar. Strategies include selecting the right ingredients, paying attention to the ratio of ingredients, carrying out the proper cooking process, and chilling and storing the product properly.

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Published

2024-04-30

How to Cite

Mubarok, R., Widia, I. W., & Gunadnya, I. P. (2024). Quality Improvement Strategy for Dodol Snake Fruit Bali in UD. Nantafood Denpasar. Jurnal BETA (Biosistem Dan Teknik Pertanian), 12(1), 51–60. https://doi.org/10.24843/JBETA.2024.v12.i01.p06

Issue

Vol. 12 No. 1 (2024): April

Section

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