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Development Analysis Of Banana Chips Products Using Quality Function Deployment (QFD) MethodIn The Household Industry Pilar Rejeki Kendari City

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 2 No. 3 (2021) · pp. 224–238

DOI
10.33772/tekper.v2i3.23347
ISSN
2721-5709
Published
2021-12-25
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

This study aims to determine the quality development of banana chips using the QFD method in the Pillar Fortune Home Industry. Determination of the research location purposively. Data was collected using a questionnaire, interview, and documentation methods. The analytical method used is Quality Function Deployment (QFD). The results showed that the development of banana chips products using the QFD method to the priority to be developed by the wishes and needs of consumers in a row, among others: (1) Does not contain harmful chemicals (9.22%), (2) Tastes good ( 8.76%), (3) Competitive price with other products (8.75%), (4) There is a PIRT/BPOM RI permit number on the packaging (8.37%), (5) Does not contain preservatives (8, 29%), (6) Complete ingredient composition (8.00%), (7) Price according to taste and delicacy (7.62%), (8) Affordable price for all people (7.60%), (9 ) Expiration date (7.10%), (10) Attractive packaging design (6.61%), (11) Crispy crunchy texture (7.04%), (12) Many flavors (6.34%), ( 13) Attractive colors (6.29%). Technical requirements or technical responses from companies to meet consumer wants and needs start from the processing process that begins with sorting bananas, washing/cleaning processes, slicing processes, frying processes, adding flavorings, packaging or labels, making more attractive packaging designs, the inclusion of the price of banana chips, the inclusion of the composition of banana chips ingredients, increasing product promotion, and creating a marketing system.

Keywords

Collaboration network of the authors

40 authors · 83 co-authorship links · 10 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
  • National University of Malaysia
  • Universitas PTIQ Jakarta
  • Universitas Dinamika Bangsa
  • Syarif Hidayatullah State Islamic University Jakarta
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sarinah SarinahAffiliation unknown14
La RiandaAffiliation unknown10
Dhian HerdhiansyahAffiliation unknown4
LA KARIMUNAUniversitas Halu Oleo4
Asriani AsrianiUniversitas Halu Oleo3
Kurniabudi KurniabudiUniversitas Dinamika Bangsa2
Setiawan AssegaffAffiliation unknown2
Hermanto HermantoUniversitas Halu Oleo2
Sitti HAJJAH AwaliyahAffiliation unknown2
Ade Sidratul HayatAffiliation unknown2
Muhammad TisaktiAffiliation unknown2
Lilia HalimNational University of Malaysia1
Lilia Ellany MohtarNational University of Malaysia1
S SoewarnoUniversitas Syiah Kuala1
Fitriyani FitriyaniSyarif Hidayatullah State Islamic University Jakarta1
Syahrun SyahrunUniversitas Sulawesi Tenggara1
La Ode Ali BasriAffiliation unknown1
Sufiana SufianaAffiliation unknown1
Erni PurnawatiAffiliation unknown1
Alma GebrianiAffiliation unknown1
Muhamad SafarAffiliation unknown1
Darno DarnoAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Ilham La OdeAffiliation unknown1
La Ode Muhammad Muslihun HusuniAffiliation unknown1
Erni WatiAffiliation unknown1
Febriani FebrianiAffiliation unknown1
Sakinah Ambang Diandry LesmanaAffiliation unknown1
Ismail IsmailAffiliation unknown1
Jannatin JannatinAffiliation unknown1
Sutantri SutantriAffiliation unknown1
Ayu Putri WahyuningsihAffiliation unknown1
La Ode KasrunAffiliation unknown1
Kadir KadirAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Lestina LestinaAffiliation unknown1
Wa UlianaAffiliation 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) 
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	<dc:title xml:lang="en-US">Development Analysis Of Banana Chips Products Using Quality Function Deployment (QFD) MethodIn The Household Industry Pilar Rejeki Kendari City</dc:title>
	<dc:creator>Hendri, Hendri</dc:creator>
	<dc:creator>Syukri, Muhammad</dc:creator>
	<dc:creator>Sakir, Sakir</dc:creator>
	<dc:subject xml:lang="en-US">Banana Chips, UD. Kendari City Fortune Pillar, product development, quality function deployment (QFD).</dc:subject>
	<dc:description xml:lang="en-US">This study aims to determine the quality development of banana chips using the QFD method in the Pillar Fortune Home Industry. Determination of the research location purposively. Data was collected using a questionnaire, interview, and documentation methods. The analytical method used is Quality Function Deployment (QFD). The results showed that the development of banana chips products using the QFD method to the priority to be developed by the wishes and needs of consumers in a row, among others: (1) Does not contain harmful chemicals (9.22%), (2) Tastes good ( 8.76%), (3) Competitive price with other products (8.75%), (4) There is a PIRT/BPOM RI permit number on the packaging (8.37%), (5) Does not contain preservatives (8, 29%), (6) Complete ingredient composition (8.00%), (7) Price according to taste and delicacy (7.62%), (8) Affordable price for all people (7.60%), (9 ) Expiration date (7.10%), (10) Attractive packaging design (6.61%), (11) Crispy crunchy texture (7.04%), (12) Many flavors (6.34%), ( 13) Attractive colors (6.29%). Technical requirements or technical responses from companies to meet consumer wants and needs start from the processing process that begins with sorting bananas, washing/cleaning processes, slicing processes, frying processes, adding flavorings, packaging or labels, making more attractive packaging designs, the inclusion of the price of banana chips, the inclusion of the composition of banana chips ingredients, increasing product promotion, and creating a marketing system.</dc:description>
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	<dc:date>2021-12-25</dc:date>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/JMIP/article/view/23347</dc:identifier>
	<dc:identifier>10.33772/tekper.v2i3.23347</dc:identifier>
	<dc:source xml:lang="en-US">Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; Vol 2, No 3 (2021): Desember - Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; 224 - 238</dc:source>
	<dc:source>2721-5709</dc:source>
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	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2022 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
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