Improvement of the Quality of Equine Black Garlic Cup Package using The Quality Function Deployment Method

Roro Wulan Latifah, Efri Mardawati, Totok Pujianto

Abstrak


The high rate of garlic consumption in Indonesia is an opportunity for black garlic MSMEs, such as Equine, to increase their sales. Equine is developing black garlic in cup packaging to reach more consumers, especially at Padjadjaran University. Before being marketed, the quality of this product needs to be guaranteed. This research aims to determine consumer preferences regarding black garlic in cup packaging and determine areas of the product whose quality needs to be improved. The method used is Quality Function Deployment (QFD) which translates consumer preferences into parts of cup-packaged black garlic products using analysis on the House of Quality (HoQ) matrix. A total of 80 respondents consisting of academics and educational staff at Padjadjaran University became consumers who assessed the satisfaction and importance of aspects of Equine's black garlic products through a questionnaire. To find out the relevant parts of the black garlic product in cup packaging (technical response), an interview was also conducted with the Equine production manager. The research results show consumer preferences for black garlic in cup packaging can be determined by testing satisfaction with criteria of importance for taste, aroma, health benefits, texture, shape, consumption recommendations, and packaging. The technical responses that need to be improved consist of providing fermenters as a means of fermenting black garlic, printing cup packaging labels, designing cup packaging labels, providing garlic raw materials through online suppliers, providing cup packaging made from PP through online suppliers, recommending consumption of 3x1 grains per day, providing plastic gloves, and providing storage containers as a place to drain the black garlic. 


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