CONTENTS

TITLE PAGE .............................................................................................................................i

TABLE OF CONTENTS ..........................................................................................................ii
LIST OF FIGURES ................................................................................................................ iii
LIST OF TABLE .....................................................................................................................iv
CHAPTER I INTRODUCTION ...............................................................................................1
1.1 Background .......................................................................................................................1
1.2 Formulation of Problem ....................................................................................................2
1.3 Limitation Issue .................................................................................................................2
1.4 Purpose ..............................................................................................................................2
1.5 Tidy Up of Costumer Needs .............................................................................................2
CHAPTER II LITERATURE REVIEW ...................................................................................4
2.1 Definition Diabetes ...........................................................................................................4
2.2 Sweeteners for Diabetes ....................................................................................................4
2.3 Metabolism Sweeteners in the Body .................................................................................5
CHAPTER III NEEDS AND IDE ..........................................................................................10
3.1 Finding Requirement ......................................................................................................10
3.1.1 Interpretation of Requirement ..................................................................................11
3.1.2 Grouping and Rating of Needs ................................................................................16
CHAPTER IV PRODUCT SPECIFICATIONS .....................................................................19
4.1 List of Metrics ................................................................................................................19
4.2 Benchmarking Older Products .......................................................................................27
4.3 List of Specifications ......................................................................................................32
CHAPTER V CONCLUSIONS ..............................................................................................34
5.1 Conclusions ....................................................................................................................34
5.2 Suggestions .....................................................................................................................34
REFERENCES ........................................................................................................................35

LIST OF FIGURES

Figure 3.1 Gender of respondents ....................................................................................9

Figure 3.2 Age of respondents .........................................................................................9
Figure 3.3 Reasons for sweetening ................................................................................10
Figure 3.4 Intensity of use of sweeteners ......................................................................10
Figure 3.5 Lack of sweeteners that there have been ......................................................10
Figure 3.6 The basic ingredients sweetener ...................................................................11
Figure 3.7 Form sweetener.............................................................................................11
Figure 3.8 Usefulness of the desired ..............................................................................12
Figure 3.9 Expectations of respondents to a new diabetes sugar products ....................12

List Of Tables

Table 1. 1 Tidy up of Customer Needs ............................................................................3

Table 3. 1 List of Questions and Answers Interview Respondents ...............................17
Table 3. 2 Grouping and Ratings of Costumer Needs ...................................................18
Table 4. 1 List of Metric ................................................................................................19
Table 4. 2 Benchmarking with Existing Products .........................................................20
Table 4. 3 List of Specifications ....................................................................................21
Table 4. 4 List of Specifications With The Ideal Values And Marginalized..................21
Table 4. 5 List of Specification (Continued) .................................................................22
Table 4. 6 Matrix of The Product Metrics .....................................................................23
Table 4. 7 Matrix of Product Metrics (Continued) ........................................................24
Table 4. 8 Matrix of Product Metrics (Continued) ........................................................25
Table 4. 9 Matrix Of Product Metrics (Continued) .......................................................26
Table 4. 10 Benchmarking Result Based on Needs .......................................................28
Table 4. 11 Benchmarking Result Based on Needs (Continued) ...................................29
Table 4. 12 Benchmarking Result Based on Specification ............................................29
Table 4. 13 Benchmarking Result Based on Specification (Continued) .......................30
Table 4. 14 Benchmarking Result Based on Specification (Continued) .......................31
Table 4. 15 List of Specification ....................................................................................32
Table 4. 15 List of Specification (Continued) ...............................................................33