Melola Discovery

← Melola Discovery

Jurnal

Analysis of Product Development of Mango Fruit Juice Drink Using QFD (Quality Function Deployment) Method in Msme So Food Drink Kendari City

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 4 No. 2 (2023) · pp. 105–118

DOI
10.33772/tekper.v4i2.28557
ISSN
2721-5709
Published
2023-08-28
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

This research aims to analyze the development of mango fruit juice products using the Quality Function Deployment (QFD) method. Determining the research location was carried out purposefully. Data was collected using observation, questionnaires, interviews, and documentation methods. The analysis method used is Quality Function Deployment (QFD). The results of the research show that in the process of developing the mango fruit juice drink product brand So Food Drink using the QFD method, it was found that the priorities for development were in accordance with the desires and needs of consumers, respectively, including: ((1) Listed expiry date (11.20% ), (2) Product durability at room temperature (10.07%), (3) Attractive packaging design (8.89%), (4) Ease of obtaining mango fruit juice drink products (8.44%), ( 5 Does not use dangerous ingredients (7.96%), (6) Unchanged taste (7.85%), (7) Sweet taste (7.85%), (8) Has a long shelf life in the refrigerator (7.79%), (9) Thick texture (7.70%), (10) Has a brand label (7.58%), (11) Economical packaging (7.49%), and (12) Does not there is a sour taste (7.19%). The technical requirements or technical response of the So Food Drink brand mango fruit juice drink product to fulfill consumer desires and needs start with (1) sorting the mango fruit, (2) mixing or crushing the fruit, (3) packaging or labeling, (4) shelf life or temperature, and (5) marketing or promotion.

Keywords

Collaboration network of the authors

40 authors · 89 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
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Muhammad SyukriUniversitas Syiah Kuala11
La RiandaAffiliation unknown9
Yusna IndarsyihUniversitas Halu Oleo3
LA KARIMUNAUniversitas Halu Oleo2
Ikram IkramAffiliation unknown2
Hermanto HermantoUniversitas Halu Oleo2
Rosmawaty RosmawatyAffiliation unknown2
Weka Gusmiarty AbdullahUniversitas Halu Oleo2
SRI WAHYUNIAffiliation unknown2
Munirwan ZaniUniversitas Halu Oleo1
Lukman YunusAffiliation unknown1
La Ode Arfan DeduAffiliation unknown1
Haji SaedimanUniversitas Halu Oleo1
Farah AmiratAffiliation unknown1
Erni PurnawatiAffiliation unknown1
Alma GebrianiAffiliation unknown1
Muhamad SafarAffiliation unknown1
Darno DarnoAffiliation unknown1
Tamrin TamrinUniversitas Halu Oleo1
I Gede MardiantaAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Lisa LisaUniversitas Halu Oleo1
Ilham La OdeAffiliation unknown1
Ade Sidratul HayatAffiliation unknown1
Erni WatiAffiliation unknown1
Febriani FebrianiAffiliation unknown1
Ismail IsmailAffiliation unknown1
Jannatin JannatinAffiliation unknown1
Sutantri SutantriAffiliation unknown1
Ayu Putri WahyuningsihAffiliation unknown1
Muhammad TisaktiAffiliation unknown1
Kadir KadirAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Lestina LestinaAffiliation unknown1
Yusna IndarsihAffiliation unknown1
Yekim MuhammadAffiliation unknown1
Desty RismayantiAffiliation 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 1 Nov 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 Product Development of Mango Fruit Juice Drink Using QFD (Quality Function Deployment) Method in Msme So Food Drink Kendari City</dc:title>
	<dc:creator>Awaliyah, Sitti Hajjah</dc:creator>
	<dc:creator>Sarinah, Sarinah</dc:creator>
	<dc:creator>Sakir, Sakir</dc:creator>
	<dc:subject xml:lang="en-US">mango juice products; product development; quality function deployment (QFD).</dc:subject>
	<dc:description xml:lang="en-US">This research aims to analyze the development of mango fruit juice products using the Quality Function Deployment (QFD) method. Determining the research location was carried out purposefully. Data was collected using observation, questionnaires, interviews, and documentation methods. The analysis method used is Quality Function Deployment (QFD). The results of the research show that in the process of developing the mango fruit juice drink product brand So Food Drink using the QFD method, it was found that the priorities for development were in accordance with the desires and needs of consumers, respectively, including: ((1) Listed expiry date (11.20% ), (2) Product durability at room temperature (10.07%), (3) Attractive packaging design (8.89%), (4) Ease of obtaining mango fruit juice drink products (8.44%), ( 5 Does not use dangerous ingredients (7.96%), (6) Unchanged taste (7.85%), (7) Sweet taste (7.85%), (8) Has a long shelf life in the refrigerator (7.79%), (9) Thick texture (7.70%), (10) Has a brand label (7.58%), (11) Economical packaging (7.49%), and (12) Does not there is a sour taste (7.19%). The technical requirements or technical response of the So Food Drink brand mango fruit juice drink product to fulfill consumer desires and needs start with (1) sorting the mango fruit, (2) mixing or crushing the fruit, (3) packaging or labeling, (4) shelf life or temperature, and (5) marketing or promotion.</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>2023-08-28</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/28557</dc:identifier>
	<dc:identifier>10.33772/tekper.v4i2.28557</dc:identifier>
	<dc:source xml:lang="en-US">Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; Vol 4, No 2 (2023): Agustus - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian; 105 - 118</dc:source>
	<dc:source>2721-5709</dc:source>
	<dc:source>10.33772/tekper.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JMIP/article/view/28557/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
</oai_dc:dc>