Product Development of Chocolate with Quality Function Deployment Approach: A Case Study in SMEs Chocolate Industry in Indonesia

Purba, Humiras Hardi; Maarif, M. Syamsul; Yuliasih, Indah; Hermawan, Aji

doi:10.1088/1755-1315/209/1/012011

Cited by 12 publications

(14 citation statements)

References 16 publications

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“…The average value of each attribute at the importance level and the performance level was used as the basis for mapping the position of each quality attribute in the IPA Cartesian Diagram. [4] Product appearance, [5] Portion, [6] Variety, [7] Freshness, [8] Health, [9] Packaging, [10] Price fairness, and [11] Discount.…”

Section: Resultsmentioning

confidence: 99%

“…Customer satisfaction variables are dependent variables that depend on product quality variables, whereas product quality variables are examined at the level of importance and level of performance. This study uses sensory quality dimensions, namely taste, texture, aroma, product appearance and freshness, referring to the sensory quality of food products in the form of bread and cakes [11,12] . Taste refers to [13,14,15].…”

Section: Methodsmentioning

confidence: 99%

“…The development of bar chocolate quality based on consumer preferences is very much needed by SMEs to be able to produce chocolate products to receive positive response from the market. The development of product quality based on consumer preferences needs to be done by producers along with changes in the needs and desires of consumers for a product or service [11].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Quality Development Of Bar Chocolate Products Based On Consumer Preferences: Case Study On SMEs

Purba¹,

Jaqin²,

Aisyah³

2019

Proceedings of the 2019 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019)

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Increased tight business competition requires organizations or companies to raise its competitiveness level. Increasing industrial competitiveness can be done through the development of product quality based on consumer preferences. This study aims to determine the quality attributes of bar chocolate products which are the priority development. There are eleven bar chocolate product quality attributes identified, namely taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The assessment of consumer preferences for the quality of bar chocolate products was done by filling out questionnaires based on consumer ratings on the importance and performance level. The analysis result using Importance Performance Analysis (IPA) method shows that taste, aroma, texture, product appearance, variety, health and packaging are priority attributes developed.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality Development Of Bar Chocolate Products Based On Consumer Preferences: Case Study On SMEs

Purba¹,

Jaqin²,

Aisyah³

2019

Proceedings of the 2019 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019)

Self Cite

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“…The research did improvement in automotive company using Quality Function Deployment (QFD) method, it improved the rate of quality from 96.4% became 97.9% that impacted to increase OEE value from 92 to 93% [13]. QFD approach was used to increase the quality of chocolate products [14]. Following researches did the improvement using Plan-Do-Check-Act (PDCA) cycle.…”

Section: Introductionmentioning

confidence: 99%

Case Study in Increasing Overall Equipment Effectiveness on Progressive Press Machine Using Plan-do-check-act Cycle

Jaqin

Rozak

Purba

2020

IJE

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Press automotive components manufacturer in Indonesia with the Overall Equipment Effectiveness (OEE) achievement was 60.7%, it was below than world company level as mention in Japanese Institute of Plant Maintenance (JIPM)-Total Productive Maintenance (TPM) standard, the biggest OEE components problem was availability value that achieved 63.3%, then the biggest availability problem was dies preparation time. Using TPM method and Plan-Do-Check-Act (PDCA) cycle with Pareto chart and Fishbone diagram, we succeeded to improve dies setting time within one months. We could increase the availability value from 63.3% became 67.8% and finally OEE value increased from 60.7% became 65.3%.

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“…The scope analysis of these studies only concerned in one aspect, none of them discussed the competitiveness aspect with comprehensive approach. In the future, industrial competitiveness must be based on more comprehensive aspects [5,6]. In addition to economic consideration, production and operational aspects, the addition of market and environmental aspects will strengthen the competitiveness of the chocolate industry.…”

Section: Introductionmentioning

confidence: 99%

Identification Of Lean, Agile, Resilient, And Green (Larg) Practices On Agro Industry Indonesia

Aisyah¹,

Jaqin²,

Purba³

2019

Proceedings of the 2019 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019)

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The undeveloped chocolate industry in Indonesia is characterized by low competitiveness. Improvement of the sustainable competitiveness chocolate industry need to be done. Several approaches (lean, agile, resilient, green) have been implemented in an effort to realize the sustainable competitiveness of the chocolate industry, but no one has integrated these four approaches directly. The purpose of this study was to analyze the implementation of the LARG issue in bean to bar chocolate SMEs in Indonesia. The calculation of the LARG index is done to find out how far SMEs have implemented the LARG issue. In addition, a mapping of the interests and performance of each LARG sub-indicator and also a rich picture were also carried out to illustrate the current situation of the chocolate SMEs. The results show many LARG sub-indicators that have not been implemented properly. Green have the most sub-indicators that need to be improved, namely PG1 (collaboration with suppliers and consumers in protecting the environment), PG3 (natural resource use), PG4 (environmentally friendly design, innovation, operation and packaging), PG5 (environmentally friendly label), and PG10 (reduce inventory levels). Comparison of the LARG index calculations shows the LARG index implementation is still very low at 3.66 while the interest according to Experts is 4.39. SMEs must improve the performance of the LARG issue in order to increase sustainable competitiveness.

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Product Development of Chocolate with Quality Function Deployment Approach: A Case Study in SMEs Chocolate Industry in Indonesia

Cited by 12 publications

References 16 publications

Quality Development Of Bar Chocolate Products Based On Consumer Preferences: Case Study On SMEs

Quality Development Of Bar Chocolate Products Based On Consumer Preferences: Case Study On SMEs

Case Study in Increasing Overall Equipment Effectiveness on Progressive Press Machine Using Plan-do-check-act Cycle

Identification Of Lean, Agile, Resilient, And Green (Larg) Practices On Agro Industry Indonesia

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