Sweet Potato Dry Noodle Product Development Using Quality Function Deployment (QFD) Ika Atsari Dewi (a*), Endah Rahayu Lestari (a), Dwi Febrilia Anjarwati Rahayu (a)
Universitas Brawijaya
Jalan Veteran Malang 65145, Indonesia
*ikaatsaridewi[at]ub.ac.id
Abstract
The current consumption pattern of Indonesia consumers increasingly diverse as their needs. This is a challenge for industry to develop products. To make new product development success can be executed by Quality Function Deployment (QFD). The consumption of dry noodles in Indonesia is increased, it is not only a opportunity but also a challenge for industry because the raw material of noodle is wheat flour and must be imported, so that need alternative raw materials to reduce the consumption of wheat. Sweet potatoes are local agricultural products which have potential to be used as an alternative to produce dry noodles. The purposes of this study were to determine consumer needs of dry noodles and to explore the assessment of the organoleptic quality of sweet potato dry noodle product compared to wheat noodles. The study using QFD until the second phase. First phase was used to determine consumer needs of dry noodles. The second phase was assessed sweet potato dry noodles and it compared with products A and B. The results showed that there were 11 attributes required by consumers to the dry noodles. Sweet potato dry noodle were considered less capable of satisfying the panelists and its quality should be improved by choosing high-quality raw materials and by adding wheat flour or dry gluten in the composition of sweet potato dry noodles because it will affect the texture and elasticity of sweet potato dry noodles.
