PRODUCT DEVELOPMENT ASSIGNMENT

This review was made to fulfill assignments in the course

(Product Development)
Supporting lecturer:
Ust. Arief Rahmawan, S.T., M.T., M.B.A

Arranged by:
Raka Wyztyo Alana Prathista (412020621013)

AGROINDUSTRIAL TECHNOLOGY DEPARTMENT

FACULTY OF SCIENCE AND TECHNOLOGY
DARUSSALAM GONTOR UNIVERSITY
2021/2022
Writer I.B. Suryaningrat
Publication Year 2016
Journal Title Implementation of QFD in Food Supply Chain Management:
A Case of Processed Cassava Product in Indonesia
Publisher International Journal on Advanced Science Engineering
Information Technology
Reviewer Raka Wyztyo Alana Prathista
Research purposes To identify consumer needs and expectations through product
attributes and consumer’s expectations of processed cassava
product.
Methodology Quantitative with QFD Method, Questionare and HOQ
Discussion result Consumer Expectation: The taste was the most important
attribute to the consumers, compared to other attributes such as
colour, aroma, and texture. It means that the consumers use taste
(first rank) and colour (second rank) attributes as priority in the
purchasing (buying) process of this product. In terms of
satisfaction level, the best brand (BJ) of was the highest
performance compared to other brands processed cassava
products. This means that consumers have better preference to
this brand compared to other brands.
Technical Responses to Support Consumer Needs: Consumers
prioritize delicious taste then delicious aroma and attractive
packaging, taste ranks first in consumer demand followed by
aroma and packaging, but packaging can also affect product
impressions, bad packaging gives the impression of a bad taste,
aroma, and texture
Elaboration of Basic Supply Chain Activities: Looking at consumer
expectations, it all depends on a good supply chain, because a
good product starts with good raw materials, all of this can be
handled by making contracts with suppliers to maintain the
quantity and quality of the goods supplied.
Conclusion The results of the study found that taste, texture, color, and aroma
are attributes (expected by consumers) of processed cassava
products on the market. Taste is the most important attribute for
consumers compared to other attributes such as color, aroma and
texture. As a result, nine technical reactions that affect product
performance (attributes) and consumer demand responses are:
the amount of sugar, the amount of the main ingredient
(fermented cassava), the amount of milk, the amount of other
ingredients, the mixing process, the cooking process, the sandy
processing, the printing process, the packaging process. . For the
basic supply chain activities described, production practices and
quality control as processing activities correlated strongly with
all technical partners, followed by capacity planning, production
and inventory management, and raw material procurement.