No abstract

No abstract

Kolang kaling grass jelly drink is a functional food product that is beneficial for health. Consumer demand for beverage products that have a good impact on health is increasing due to high public awareness of the importance of health. The home industry of kolang kaling grass jelly drink must be able to know the criteria of attributes needed and desired by consumers. One effective method for determining the needs and desires of consumers is Quality Function Deployment (QFD). This method starts from the product planning matrix (house of quality), followed by the planning matrix, the process planning matrix, and the production planning matrix. From the results of the QFD analysis, it is necessary to improve the planning process of making grass jelly drinks, then realized using the strategy formulation implementation strategy based on mapping the main needs and performance to be achieved. Through the QFD approach, it is expected to help businesspeople formulate process improvement priorities so they can produce jelly drink products that are following the wants and needs of consumers.

No abstract

This research is an experimental experience that aims to know the effect of salt concentration and the age of the eggs on the level of consumer preferences towards salted eggs and to know the ideal level of salt concentration and the age of the eggs to get consumers preferred salted eggs. The research was done in Poultry Production Laboratorium of Politechnic of Jember  from September 27th 2016 to October 25th 2016. The research design by Randomaized Complete Desaign (RCD) consisted of two factor. The first was salt concentration which contains 3 actions which are action of salt concentration 25% (A25), salt concentration 30% (A30) and salt concentration 35% (A30). The second, the age of the eggs contains 2 actions which are 3 days age (B3) and 14 days age (B14). There are 6 combination of action and each of action was redone 4 times so that able to gain 18 units of research. Preference research was directly done by taste the salted egg. People panelis for detect acceptance on this research is 30 people from workers and students of Politechnic of Jember and also citizens. The salt concentration  35% and 3 days egg age have significant effect toward consumer preferences on color and grity as the criteria, while salt concentrations and days egg age  have no effect toward consumer prference on smell and taste of salted egg.