Melola Discovery

← Melola Discovery

Journal

Analysis of Development of Chicken Meatballs Using The Quality Function Deploment (QFD) Method (Study Case: Hasnia Chicken Meatballs Business in Tahandouna Village Poasia District Kendari City)

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 4 No. 2 (2023) · pp. 146–165

DOI
10.33772/tekper.v4i2.39146
ISSN
2721-5709
Published
2023-08-28
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

This study aims to (1) determine the process of processing chicken meatball products and (2) determine the process of developing chicken meatball products using the QFD (Quality Function Deployment) method in the Hasnia Chicken Meatball Business in Rahandouna Village, Poasia District, Kendari City. The determination of the sample is done by purposive sampling. The results showed that the process of producing chicken meatballs in the Hasnia Chicken Meatball business contained eight stages, which were in accordance with the literature. The eight stages were: raw material preparation, chicken cleaning, chicken meat crushing, dough making, dough forming, cooking, product cooling, and product packaging. Hasnia Chicken Meatball product development obtained 26 attributes, obtained 6 main priority attributes in fulfilling needs with the highest value of each type of attribute, (1) include the expiration date with a value of 16.28 (7.23%), (2) delicious aroma of chicken meatballs and appetizing with a value of 8.57 (3.81%), (3) chicken meatball products have a superior taste compared to other places with a value of 8.14 (3.61%), (4) chicken meatball products sold are superior to other products with a value of 7.71 (3.42) %), (5) the price of chicken meatballs corresponds to the price with a value of 7.33 (3.26%), (6) the texture attribute of the chicken meatballs is chewy with a value of 7.26 (3.22%).

Keywords

Collaboration network of the authors

40 authors · 103 co-authorship links · 9 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 Sulawesi Tenggara
  • Universitas Muhammadiyah Jakarta
  • Universitas Muhammadiyah Luwuk Banggai
  • Politeknik Negeri Ujung Pandang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Natalis RansiUniversitas Halu Oleo5
Edi CahyonoUniversitas Halu Oleo5
Sukmawati AbdullahAffiliation unknown5
Dhian HerdhiansyahAffiliation unknown5
Sakir SakirUniversitas Halu Oleo3
Yusna IndarsyihUniversitas Halu Oleo3
La SurimiUniversitas Halu Oleo2
Jumadil NangiUniversitas Halu Oleo2
St. Aida Adha TaridalaAffiliation unknown2
Weka WidayatiUniversitas Halu Oleo2
Ine FausayanaUniversitas Halu Oleo2
Sri Wiyati MaharaniAffiliation unknown2
Surni SurniAffiliation unknown2
Yusna IndarsihAffiliation unknown2
Yani TaufikAffiliation unknown2
Sitti Nur IsnianAffiliation unknown2
Rosliana EsoUniversitas Halu Oleo2
Awaluddin HamzahUniversitas Halu Oleo2
Jufra JufraAffiliation unknown2
Rosliana EsoAffiliation unknown2
Dhian HerdiansyahAffiliation unknown2
Budiyanto BudiyantoUniversitas Muhammadiyah Jakarta2
Asriani AsrianiAffiliation unknown2
Adha Mashur SajiahUniversitas Halu Oleo1
Muhammad Andi FathoniUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Munirwan ZaniUniversitas Halu Oleo1
Reski AmboAffiliation unknown1
Mukhtar LutfieUniversitas Muhammadiyah Luwuk Banggai1
Abdul Kadir MuhammadPoliteknik Negeri Ujung Pandang1
Amir FaisalUniversitas Sulawesi Tenggara1
Muhammad Azis TahirUniversitas Sulawesi Tenggara1
Akhmad MansyurUniversitas Halu Oleo1
- RosmawatiAffiliation unknown1
Rosmawati RosmawatiAffiliation unknown1
Hamirul HadiniUniversitas Halu Oleo1
La Ode SafuanUniversitas Halu Oleo1

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 Oct 2026, last seen 8 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 Development of Chicken Meatballs Using The Quality Function Deploment (QFD) Method (Study Case:  Hasnia Chicken Meatballs Business in Tahandouna Village Poasia District Kendari City)</dc:title>
	<dc:creator>Arman, Arman</dc:creator>
	<dc:creator>Rianda, La</dc:creator>
	<dc:creator>Rosmawaty, Rosmawaty</dc:creator>
	<dc:subject xml:lang="en-US">Chicken meatballs, small business, product development, quality function deployment.</dc:subject>
	<dc:description xml:lang="en-US">This study aims to (1) determine the process of processing chicken meatball products and (2) determine the process of developing chicken meatball products using the QFD (Quality Function Deployment) method in the Hasnia Chicken Meatball Business in Rahandouna Village, Poasia District, Kendari City. The determination of the sample is done by purposive sampling. The results showed that the process of producing chicken meatballs in the Hasnia Chicken Meatball business contained eight stages, which were in accordance with the literature. The eight stages were: raw material preparation, chicken cleaning, chicken meat crushing, dough making, dough forming, cooking, product cooling, and product packaging. Hasnia Chicken Meatball product development obtained 26 attributes, obtained 6 main priority attributes in fulfilling needs with the highest value of each type of attribute, (1) include the expiration date with a value of 16.28 (7.23%), (2) delicious aroma of chicken meatballs and appetizing with a value of 8.57 (3.81%), (3) chicken meatball products have a superior taste compared to other places with a value of 8.14 (3.61%), (4) chicken meatball products sold are superior to other products with a value of 7.71 (3.42) %), (5) the price of chicken meatballs corresponds to the price with a value of 7.33 (3.26%), (6) the texture attribute of the chicken meatballs is chewy with a value of 7.26 (3.22%).</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/39146</dc:identifier>
	<dc:identifier>10.33772/tekper.v4i2.39146</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; 146 - 165</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/39146/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
</oai_dc:dc>