PRODUCT AND DESIGN CHARACTERISTICS IDENTIFICATION OF EUCALYPTUS HERBAL TEA Mohammad Fuad Fauzul Mutamar, Muhammad Fakhry, Millatul Ulya
Study Program of Agroindustrial Technology, Department of Science and Agricultural Technology, Faculty of Agriculture, Universitas Trunojoyo Madura
Jl. Raya Telang Kamal Bangkalan Indonesia.
Abstract
Eucalyptus leaves can also be used as herbal drinks to alleviate colds and coughs, in addition to being used as raw material for eucalyptus oil. The leaves of eucalyptus contain active compounds that can function as antibacterial, anti-inflammatory, antioxidant, and antiviral. One of the practical and easy to develop herbal drinks items is herbal tea in a dye bag. This study aims to identify the characteristics of eucalyptus tea products that meet customer expectations and to identify design characteristics that are critical to the development of eucalyptus tea products. The method used in this research is the Quality Function Deployment (QFD). The results showed that customers expected the characteristics of eucalyptus tea were efficacious, non-pungent camphor aroma, nice colors, quick brewing time, good taste, not too spicy, quality price, proper instructions, safe and halal. Three critical design characteristics are defined, namely the type and concentration of supporting materials and the net powder weight of the herbs powder in a teabag.
Keywords: eucalyptus, herbal tea, QFD, product characteristic, a design characteristic
Topic: AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION
