Melola Discovery

← Melola Discovery

Jurnal

Analysis of Consumer Satisfaction Levels on the Value of Sagoku Products From Sago Meambo Food, Mata output, Kendari District.

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 3 No. 1 (2022) · pp. 10–18

DOI
10.33772/tekper.v3i1.25590
ISSN
2721-5709
Published
2022-04-25
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

This study aims to study the process of sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City, to determine the product development process using the Quality Function Deployment (QFD) method on sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City.. Data was collected using questionnaire, interview, documentation and observation methods. The results showed that the process of processing sago products from sago Meambo food The processing of Sagoku Meambo Food products begins with the post-harvest stage of sago fruit carried out by sago farmers who have collaborated with Meambo Food Sago Enterprises, then the next stage is the processing of sago into flour carried out by labor. The sago processing process is by washing sago, soaking sago, roasting sago using an oven, sifting sago using a sieve to produce sago flour, then using sago flour to make sago products. The needs of consumers in a row include: having a halal label (8.93%), including an expiration date (8.87%), including information on the type of taste (8.18%), sweetness (7.93%), new topping/stuffing variants (7.75%) ), more toppings/filling (7.75%), easy to get chocolate products (7.39%), no bitter taste (7.33%), unchanged taste (7.28%), soft texture (7.28%), Has information on nutritional value in one package (7.28%) and packaging color according to product (6.57%).

Keywords

Collaboration network of the authors

40 authors · 95 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Syiah Kuala
  • Universitas Muhammadiyah Jakarta
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Dhian HerdhiansyahAffiliation unknown7
Sarinah SarinahAffiliation unknown6
Sukmawati AbdullahAffiliation unknown6
Muhammad SyukriUniversitas Syiah Kuala4
Hermanto HermantoUniversitas Halu Oleo4
Rosmawaty RosmawatyAffiliation unknown3
Abdu Rahman BacoAffiliation unknown3
St. Aida Adha TaridalaAffiliation unknown2
Weka WidayatiAffiliation unknown2
LA KARIMUNAUniversitas Halu Oleo2
Surni SurniAffiliation unknown2
Yusna IndarsihAffiliation unknown2
Sitti HAJJAH AwaliyahAffiliation unknown2
Dhian HerdiansyahAffiliation unknown2
Alma GebrianiAffiliation unknown2
Rosmawati .Affiliation unknown1
Rosmawati RosmawatiUniversitas Halu Oleo1
Marsuki IswandiAffiliation unknown1
Tuti KarmyatiAffiliation unknown1
La Ode KimonAffiliation unknown1
La SaraUniversitas Halu Oleo1
La HadifaAffiliation unknown1
Budiyanto BudiyantoUniversitas Muhammadiyah Jakarta1
R. Marsuki IswandiAffiliation unknown1
Agus ZakariaAffiliation unknown1
La Ode Abdul Asis HasiduAffiliation unknown1
Najib HusainUniversitas Halu Oleo1
Zaitun ZaitunAffiliation unknown1
SRI REJEKIUniversitas Halu Oleo1
Djukrana WahabAffiliation unknown1
Erni PurnawatiAffiliation unknown1
sitti mulianingsihAffiliation unknown1
Yusna IndarsyihUniversitas Halu Oleo1
Misnawati MisnawatiAffiliation unknown1
Sahrim SahrimAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JMIP/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Analysis of Consumer Satisfaction Levels on the Value of Sagoku Products From Sago Meambo Food, Mata output, Kendari District.</dc:title>
	<dc:creator>Arif, La Ode Muhammad</dc:creator>
	<dc:creator>Rianda, La</dc:creator>
	<dc:creator>Sakir, Sakir</dc:creator>
	<dc:subject xml:lang="en-US">Sagoku, QFD, Product Development.</dc:subject>
	<dc:description xml:lang="en-US">This study aims to study the process of sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City, to determine the product development process using the Quality Function Deployment (QFD) method on sago processing at the Meambo Food Sago Business in the Mata Village, Kendari District, Kendari City. . Data was collected using questionnaire, interview, documentation and observation methods. The results showed that the process of processing sago products from sago Meambo food The processing of Sagoku Meambo Food products begins with the post-harvest stage of sago fruit carried out by sago farmers who have collaborated with Meambo Food Sago Enterprises, then the next stage is the processing of sago into flour carried out by labor. The sago processing process is by washing sago, soaking sago, roasting sago using an oven, sifting sago using a sieve to produce sago flour, then using sago flour to make sago products. The needs of consumers in a row include: having a halal label (8.93%), including an expiration date (8.87%), including information on the type of taste (8.18%), sweetness (7.93%), new topping/stuffing variants (7.75%) ), more toppings/filling (7.75%), easy to get chocolate products (7.39%), no bitter taste (7.33%), unchanged taste (7.28%), soft texture (7.28%) , Has information on nutritional value in one package (7.28%) and packaging color according to product (6.57%).</dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-04-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JMIP/article/view/25590</dc:identifier>
	<dc:identifier>10.33772/tekper.v3i1.25590</dc:identifier>
	<dc:source xml:lang="en-US">Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; Vol 3, No 1 (2022): April - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; 10 - 18</dc:source>
	<dc:source>2721-5709</dc:source>
	<dc:source>10.33772/tekper.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JMIP/article/view/25590/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
</oai_dc:dc>