ANALYSIS OF PRODUCT DESIGN OF MYCOFREN NOODLE PRODUCTS USING QUALITY FUNCTION DEPLOYMENT

• Main Author: Shiddiq Makarim, Aziman
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67740
• Institution: Institut Teknologi Bandung

Mycofren is a company that sells various mushroom-based food products. For now, mycofren only has one product, namely mushroom-based noodles. The target market is people who have cholesterol and obesity problems. Currently mycofren is facing a problem which is the low level of sales. This problem is caused by the low level of customer satisfaction because the product is not aligned with customer preferences. To overcome this problem, mycofren uses the Quality Function Deployment (QFD) method with the House of Quality (HoQ) framework to do a product redesign. HoQ combines customer requirements, technical requirements, and competitive assessments to produce a guide on which aspects need to be prioritized in product design and which need to be improved to achieve customer satisfaction. To meet the input of HoQ, quantitative research methodology is used to obtain information about the importance level of each customer requirement and product performance of competing brands. The analysis used is descriptive statistics. The survey was conducted on 160 respondents with the criteria of ever consuming noodle products. From 160 respondents, 54 respondents were obese and 22 had cholesterol disease. To prove that there is no difference in the importance level of customers between the target market and general people, the Mann-Whitney test was carried out. The result is that there is not enough evidence to say there is a difference between the importance level between mycofren's target market and general people, except for the attributes of Good ad and promotion. After the data is collected, an analysis of the product design of mycofren product is carried out using the QFD method. As a result, mycofren still has to make improvements in all aspects of the existing customer requirements, especially in terms of taste variations, noodle smells, shelf life, and seasoning flavors. In addition, mycofren also needs to prioritize the development of seasonings (both main ingredients, toppings, and other additional seasonings), minimize the use of preservatives, and find ways to make the rehydration time faster. Fortification is also an important aspect. This means that mycofren needs to pay more attention to the additional ingredients in the noodles such as the amount of mushrooms, vegetables, oil, etc. With reference to the HoQ framework, mycofren can redesign the product in accordance with customer needs and desires. If the product is able to meet customer satisfaction, customers will have more desire to buy mycofren products and sales will certainly increase.