Analisis Kebutuhan Konsumen pada Pengembangan Produk Ayam Geprek Mas Boy Menggunakan Metode Quality Function Deployment (QFD)
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Yolanda Novelin
Ina Baina
Jonathan Andreas
Rijalulaziz Wildhan Alfarizi
Rida Artha Mulia
Rizky Wahyudi
This study aims to analyze consumer needs regarding Ayam Geprek Mas Boy products and to determine product development priorities using the Quality Function Deployment (QFD) method. This method is used to translate customer requirements (Voice of Customer) into technical characteristics that can be implemented in the product development process. Data were collected through an open-ended questionnaire administered to 23 respondents and a closed-ended questionnaire using a Likert scale administered to 100 consumers of Ayam Geprek Mas Boy. The analysis results indicate that the attributes considered most important are the taste and seasoning of the chicken, as well as the suitability of price to quality and portion size (4.27), while the largest gaps between importance and satisfaction are found in the taste of the chili sauce (0.63), the spiciness level of the chili sauce (0.58), and price (0.47). Through House of Quality (HoQ) analysis, five technical responses with the highest priority weights were identified: raw material freshness control (13.35%), standardization of the types and quantities of side dishes (12.92%), standardization of chicken size (8.05%), standardization of chicken processing (7.41%), and menu variety development (7.16%). These findings indicate that the development of Ayam Geprek Mas Boy should focus on raw material quality, consistency of side dishes and chicken size, and improvements to the chili sauce and pricing. The application of the QFD method helps culinary businesses carry out product development that is oriented toward customer satisfaction.
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