Main Article Content

M. Adhi Prasnowo
Khoirul Hidayat


Madura, Product Development, Quality Function Deployment, Satay


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.


Download data is not yet available.


Metrics Loading ...
Abstract 100 | PDF Downloads 99 XML Downloads 0


Benner, M., Dekker, M., and Linnemann, A. R. (2011). Structured Food Product Development Based on Quality Function Deployment. In Linnemann, A. R., Boekel, M. V., and Schroen, C. G. P. H., editors, Food Product Design. An Integrated Approach 2nd Edition, pages 53–66, Wageningen. Wageningen Academic Publishers.
Benner, M., Linnemann, A. R., Jongen, W. M. F., and Folstar, P. (2003). Quality Function Deployment (QFD)Can It be Used to Develop Food Products? Food Quality and Preference, 14:327–339.
Bernasconi, A. and Rodrguez-Ponce, E. (2018). Importancia de la gestininstitucionalenlosprocesos de acreditacinuniversi- tariaen Chile. Opcin, 34(86):20–48.
Borisova, U. S. and Parnikova, G. M. (2016). Methodological Approaches and Pedagogical Conditions of the Educa- tional Autonomy Formation in Students-Natives of Yakutia. International Electronic Journal of Mathematics Education, 11(10):3397–3403.
Cohen, L. (1995). Quality Function Deployment: How to Make QFD Work for You. New Jersey. Prentice Hall.
Costa, A. I. A., Dekker, M., and Jongen, W. M. F. (2000). Quality Function Deployment in the Food Industry: A Review.
Trends in Food Science & Technology, 11(9-10):306–314. 10.1016/S0924-2244(01)00002-4.
Goetsch, D. L. and Davis, S. B. (2000). uality management: Introduction to total quality management for production, processing, and services. New Jersey. Prentice Hall.
Husein, U. (2000). Metodologi Penelitian Aplikasidalam Pemasaran [Application Research Methodology in Marketing]. Jakarta. PT. GramediaPustakaUtama.
Keinonen, T. K. and Takala, R. (2006). Product Concept Design: A Review of The Conceptual Design of Products in Industry. London. Springer-Verlag London.
Suleri, J. and Cavagnaro, E. (2016). Promoting Pro-environmental Printing Behavior: The Role of ICT Barriers and Sustainable Values. Dutch Journal of Finance and Management, 1(1):38.
Ulrich, K. T. and Eppinger, S. D. (2011). Product Design and Development 5th Edition. London. McGraw Hill Education.
Walpole, R. E., Myers, R. H., Myers, S. L., and Ye, K. E. (2016). Probability and Statistics for Engineers and Scientists 9th Edition. London. Pearson.
Yazdekhasti, A., Erfan, N., and Nazari, N. (2015). Investigating the Relationship between Spiritual Intelligence and Social Adaptation among Girl High School Students in Shahreza City. UCT Journal of Social Sciences and Humanities Research.
A REVIEW. UCT Journal of Management and Accounting Studies, 1(1):5–10.