Product Quality Improvement of Lanting Kebumen Using Quality Function Deployment and Taguchi Method
Downloads
Lanting is a traditional snack from Kebumen, which is made from cassava. Based on interviews with business owners, some lanting products are often returned by consumers. Therefore, improving the quality of Lanting is necessary to satisfy consumer needs. Meet consumer needs, it can be done with the House of Quality (HOQ), which will be developed with Taguchi's experimental design to get the best combination of parameters to meet consumer needs and make the product robust. This study aims to determine the priority attributes of consumers for lanting products, to know the factors that affect consumer needs, and to determine the most optimal combination of parameters that can meet the priorities of consumer needs. The results of distributing questionnaires show that the priority of consumer needs for lanting products is the crispness of lanting. The HOQ shows that the technical responses that have a strong relationship with consumer needs are the amount of frying (A), frying time (B), and frying temperature (C). These technical responses will be used as factors in experiments using the Taguchi method to determine the best combination of parameters that can improve the crispness of lanting. The results of the ANOVA analysis found that the factors that had a strong effect were factors A and C. In the SNR analysis, factor A contributes 96.1%, B 1.2%, and C 2.7%. The most optimal combination of parameters that can provide crispy lanting is the number of frying as much as twice, a frying time of 3 minutes, and a frying temperature of 170℃.
Erliana CI, Hasanuddin I, Away Y, Ariffin R, Ghazilla R. Good Manufacturing Practice ( GMP ) in Tofu MSMEs in North Aceh. 2023;27(3):443–50.
Ginting R, Suwandira B, Malik AF. Determination of Technical Requirements and Priority of The Critical Part In The Quality Function Deployment Phase I and Quality Function Deployment Phase II Methods In Product Development: A Literatur Review. IOP Conf Ser Mater IOP Publ. :1–9.
Ishak A, Ginting R, Suwandira B, Malik AF. Integration of Kano Model and Quality Function Deployment (QFD) to Improve Product Quality: A Literature Review. IOP Conf Ser Mater Sci Eng IOP Publ. 2020;
Lawal A, Olatoye K, Babalola K. Beta-carotene retention, physical, phytochemical and storage characteristics of value added snacks from pigeon pea and yellow-fleshed cassava. Food Humanit. 2024;1–10.
Chung PL, Liaw ET, Gavahian M, Chen HH. Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis. 2020;9:2–19.
Anggraeni P, Handayani SM, Barokah U. Analisis Industri Kecil Lanting di Kecamatan Kuwarasan Kabupaten Kebumen. Agrista. 2021;9(4):103–13.
Andayani A, Sukardi, Suryani A. Desain Produk Makanan Ringan Untuk Ibu Hamil Dengan Menggunakan Quality Function Deployment (QFD). E-Jurnal Agroindustri Indones. 2015;4(1):244–51.
Andriani DP, Setyanto NW, Kusuma LTWN. Desain dan Analisis Eksperimen Untuk Rekayasa Kualitas. Malang UB Press 1. 2017;
Krishnaiah K, Shahabudeen P. Applied Design of Experiments And Taguchi Methods. 1 ed New Delhi PHI Learn Priv Ltd. 2012;
Taguchi G, Chowdhury S, Wu Y. Taguchi Quality Engineering Handbook. 1 ed New Jersey John Wiley Sons. 2015;
Francis D V, Aiswarya T, Gokhale T. Optimization of the incubation parameters for the biogenic synthesis of WO3 nanoparticles using the Taguchi method. Heliyon. 2022;8:1–11.
Neder-Suarez D, Mel´endez-Pizarro CO, Murowaniecki-Otero D. Effect of using alternative flours on the development and characteristics of a third-generation snacks. Foof Chem Adv. 2024;1–9.
Santoso JB. Pengaruh Kualitas Produk, Kualitas Pelayanan, dan Harga Terhadap Kepuasan dan Loyalitas Konsumen (Studi Pada Konsumen Geprek Bensu Rawamangun). J Akunt dan Manaj. 2019;127–47.
Jaqin C, Rozak A, Purba HH. Quality Function Deployment for Quality Performance Analysis in Indonesian Automotive Company for Engine Manufacturing. ComTech. 2020;11(1):11–8.
Sanggup SDYP, Dahda SS. Peningkatan Kualitas Bunga Telang Melalui Perbaikan Proses Pengeringan Menggunakan Metode Taguchi. J Optim. 2022;8(2).
Abdul Muid. Penerapan Metode Taguchi Untuk Meningkatkan Kualitas Produk Ukm Makanan Khas Sidayu Bonggolan. 2021;
Priyanga R, Muthadhi A. Optimization of compressive strength of cementitious matrix composition of Textile Reinforced Concrete-Taguchi approach. Result Control Optim. 2023;10:1–12.
Chakraborty S, Shrivastava. Comparison between multiresponse-robust process design and numerical optimization: A case study on baking of fermented chickpea flour-based wheat bread. Food Process Eng. 2019;13008:1–13.
Ronaldi SG, Andesta D, Ismiyah E. Pendekatan Metode Taguchi Pada Perbaikan Kualitas Rasa Kerupuk (Studi Kasus : UKM Kerupuk Ikan Ibu Chalim). J Sist dan Tek Ind. 2020;1(1):69–74.
Jugulum R. Robust Quality; Powerful Integration of Data Science and Process Engineering. Florida CRC Press. 2018;
Wahyuono BA, Suef M, Karningsih PD, Marwanta E, Fikri NA. Production System by Considering Hazard Analysis and Critical Control Points. Proc Int Conf Multidiscip Res Sustain. 2024;522–9.
Başataç R, Yalçın ZG, Dağ M, Aydoğmuş E. Optimization of Parameters Affecting Noodle Drying by Taguchi Method Erişte Kurutmasını Etkileyen Parametrelerin Taguchi Metodu ile Optimizasyonu. 2022;(34):34–41.
Sefudin A. Meningkatkan Motivasi Dalam Berwirausaha Pada Para Pengrajin Dan Pengusaha Lanting Di Kebumen. 2023;2:111–4.
Vanany I, Maarif GA, Soon JM. Application of multi-based quality function deployment (QFD) model to improve halal meat industry. J Islam Mark. 2019;1–29.
Montgomery DC. Design and Analysis of Experiments. New Jersey Wiley Publ. 2020;
Wungguli D. Implementation of The Taguchi Method With Trapezoidal Fuzzy Number In The Tofu Production Process. J Math Its Appl. 2023;17(3):1313–24.
Navidad-murrieta MS, Alejandro P, Alberto J, Arturo J, Luna-b G, Sonia GS. Use of a Taguchi Design in Hibiscus sabdari ff a Extracts Encapsulated by Spray-Drying. 2020;(Md):1–13.
Chudy S, Makowska A, Piatek M, Krzywdzinska-Bartkowiak M. Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs. Soc Dairy Technol. 2019;82–8.
Dian TM. Quality Improvement of Honey Product Using Quality Function Deployment (QFD) Method. 2021;10(3):260–73.
Antony J, Bhat S, Mittal A, Jayaraman R, Gijo E, Cudney E. Application of Taguchi design of experiments in the food industry: a systematic literature review. Total Qual Manag Bus Excell. :1–27.
Access O. Product Development with Quality Function Deployment (QFD) : A Literature Review. 2020;0–6.
