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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/30833

Title: PENERAPAN METODE QFD (QUALITY FUNCTION DEPLOYMENT) DALAM PENILAIAN KUALITAS STEAK (Studi Kasus di Gama Resto, Malang)
Authors: EKA JAYANTI, NINA
Keywords: QFD Method.
Customer Assessment
Issue Date: 3-Jul-2011
Abstract: “Gama Resto” is one of stalls which serve many chicken manufacture products such as fried chicken, baked chicken, steak and ayam kremes. The best product is steak. “Gama” Resto have to build up the quality of the product to satisfy the customers. In this case, “Gama Resto” wants to get trust and a good quality assessmet of steak if compared with the opponents in Malang, those are “Waroeng Steak & Shake” and “Kampoeng Steak”. The purpose of this research is to determine customer’s expectation and perception based on the sequence of priority in quality assessment of “Gama Resto” quality if compares with “Waroeng Steak & Shake” and “Kampoeng Steak” Malang by using QFD method. This research went on 01 – 07 April 2009 in Gama Resto on Jl. Kalpataru/24, Malang. The instrument is questioners of 56 respondents. We used QFD method in this research because we can gather the producer’s importance and customer’s necessity so that the product can satisfy both of them. The result of customer’s expectation (whats) is eight (8) attributes. The assessment scale is 1–5, the sequence is: taste (4,54), cleanness (4,5), pleasure of meat texture (4,41), ripening of meat texture (4,39), aroma (4,25), color (3,89), stability of meat texture (3,73), and appearance (3,48). The quality of “Gama Resto” is lower than “Waroeng Steak & Shake” and ”Kampoeng Steak”. Customer feels that the quality of the product is out of the expectation. “Gama Resto” gets quality assessment of the product such as pleasure of meat texture (3,15), ripening of meat texture (3,69), taste (3,38), stability of meat texture (3,43), appearance (3,73), color (3,54),and aroma (3,5),by assessment scale is 1–5.
URI: http://elibrary.ub.ac.id/handle/123456789/30833
Appears in Collections:Minor Thesis

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PENERAPAN-METODE-QFD-(QUALITY-FUNCTION-DEPLOYMENT)-DALAM-PENILAIAN-KUALITAS-STEAK-(Studi-Kasus-di-Gama-Resto,-Malang)-(ABSTRAK).docabstrak40 kBMicrosoft WordView/Open
PENERAPAN-METODE-QFD-(QUALITY-FUNCTION-DEPLOYMENT)-DALAM-PENILAIAN-KUALITAS-STEAK-(Studi-Kasus-di-Gama-Resto,-Malang)-(ABSTRAK).pdfabstrak85.87 kBAdobe PDFView/Open
PENERAPAN-METODE-QFD-(QUALITY-FUNCTION-DEPLOYMENT)-DALAM-PENILAIAN-KUALITAS-STEAK-(Studi-Kasus-di-Gama-Resto,-Malang)-(ABSTRAK).psabstrak257.14 kBPostscriptView/Open
PENERAPAN-METODE-QFD-(QUALITY-FUNCTION-DEPLOYMENT)-DALAM-PENILAIAN-KUALITAS-STEAK-(Studi-Kasus-di-Gama-Resto,-Malang)-(DAFTAR-ISI).docdaftar-isi45.5 kBMicrosoft WordView/Open
PENERAPAN-METODE-QFD-(QUALITY-FUNCTION-DEPLOYMENT)-DALAM-PENILAIAN-KUALITAS-STEAK-(Studi-Kasus-di-Gama-Resto,-Malang)-(DAFTAR-ISI).pdfdaftar-isi85.53 kBAdobe PDFView/Open
PENERAPAN-METODE-QFD-(QUALITY-FUNCTION-DEPLOYMENT)-DALAM-PENILAIAN-KUALITAS-STEAK-(Studi-Kasus-di-Gama-Resto,-Malang)-(DAFTAR-ISI).psdaftar-isi271.53 kBPostscriptView/Open
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