PENGEMBANGAN PRODUK SALE PISANG DENGAN METODE THREE-PHASE MODEL OF QUALITY FUNCTION DEPLOYMENT (QFD)

KRISNAWATI, OKY (2009) PENGEMBANGAN PRODUK SALE PISANG DENGAN METODE THREE-PHASE MODEL OF QUALITY FUNCTION DEPLOYMENT (QFD). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Banana is one of tropical fruit that very nutritions because it is rich of vitamins, minerals, and carbohydrate. Banana also has quite high water content 76%/100 gr therefore it is easy to be spoiled due to microorganisms growth. Drying is a good alternative preservation for fresh fruit including banana. The variety of banana that usually use for producing dried banana is ambon banana (Musa parasidiaca sapientium L.). Dried banana is one of processed banana with drying process. Not many dried banana products have high quality which is accepted by consumers. Product development based on consumer oriented is very important to be done. One way to achieve that objective is by using the QFD (Quality Function Deployment) method. The aim of this research was to develop dried banana product which was suitable for the consumer requirements and needs using three phases model of QFD method. The research consisted of survey, QFD roadmap, and optimization. Based on the survey, four products parameters which were suitable with consumers interested were taste, texture, nutrient value, and color. The making of QFD roadmap included phase one of QFD roadmap, phase two of QFD roadmap, and phase three of QFD roadmap. Based on phase one of QFD roadmap, the chosen product requirements included water content, taste sensory evaluation, sucrose content, and texture sensory evaluations. Critical processes that had been chosen were ingredient and drying process. In phase three of QFD roadmap, critical process and ingredient characteristic had been chosen was the degree of banana ripeness. The degrees of banana ripeness in this research were top-end green, full of yellow, and full of yellow with brown spot. Optimization process consisted of chemical analyses and sensory evaluation. On the sucrose content, the higher degree of banana ripeness increased the sucrose concentration of dried banana. Based on the sensory evaluation, dried banana with degree of ripeness full of yellow with brown spot was the most accepted. Three phase model of QFD method was effective for dried banana product development which was accepted by consumers

Item Type: Thesis (Other)
Subjects:
> 650 Management > 658 Management > Production Management
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 09 Sep 2015 20:23
Last Modified: 09 Sep 2015 20:23
URI: http://repository.unika.ac.id/id/eprint/2411

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