PRODUCT DEVELOPMENT SEASONING OF MADURA SATAY

Main Article Content

M. Adhi Prasnowo
Khoirul Hidayat

Keywords

Madura, Product Development, Quality Function Deployment, Satay

Abstract

Purpose of Study: Madura is one area in East Java province which has a wide range of local advantages such as Madura satay, Madura herbal, salt, corn, handicraft sickles, and others. Madura Satay is one of the advantages of a locally owned Madura island which is well known by the people of Indonesia and even to foreign countries. The seasoning of Madura satay is manufactured directly by the original Maduran people, so that consumers difficult to find its specific spices in the market. Therefore, there is a need for research on the development of the seasoning products of Madura satay instant.


Methodology: The method used in this research is the method of Quality Function Deployment.


Result: Based on the results of data analysis and processing, it can be concluded that there are eight consumer needs instant seasoning products of Madura satay, namely; product texture should be soft, there are a rancid taste, taste sweet spicy seasoning, spice brown-golden color, weight 500 grams of product, packaging using clear plastic material, the packaging must be attractive, low prices.


Implications/Applications: The level of customer satisfaction, there are two attributes of customer satisfaction that still need to be improved, namely the product weight of 500 grams and packaging using clear plastic material.

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