ANALYSIS OF NEW PRODUCT DEVELOPMENT BY USING QUALITY FUNCTION DEPLOYMENT (QFD): A STUDY OF KOMBUCHA

Noel Bentara Immanuel, Adi Saptari, Dedi Kurniawan, Isa Halim

Abstract


Competitiveness of product innovation depends on how the company can answer the customers’ needs. To capture the right needs, product designer has to go and ask the customers and summary them into priority and translate the needs into technical requirement in order to produce the competitive product. At this era there are many kinds of drinks available in the market. Tea is one of the popular drinks for quite long. Different types of flavor tea created to find its market. This study is trying to offer a new product of Kombucha tea, a fermented tea. A method of Quality Function Deployment (QFD) was implemented to come out the right design of Kombucha tea which may absorb the customer needs. This was done through the questionaries and interview to the community. Based on this information then provide some technical requirements to produce the right quality Kombucha tea that are wanted by the customer. The results show customer requirement from the questionnaires 59% of respondents agrees that they buy Kombucha due to its taste. While 82% respondent agree on the Fuzzy sensation of kombucha taste. Packaging (Appearance), 58% like the package. And for Health benefit, respondents 83% agree. For easiness to get, respondents only gave 31%. The customer need should be transformed into Functional or technical measures. The study analyzed that there are 13 Functional aspects determined the end quality of Kombucha tea. This study presented on how to translate the customer needs into functional requirements to produce the right product.

Keywords: QFD, kombucha, product development, customer needs


Full Text:

PDF

References


Bach, D., & Mann, J. D. (2019). The Latte Factor: Why You Don't Have to Be Rich to Live Rich. New York: Atria Books.

Berger, R. (2017, May 27). The Latte Factor: 7 Key Lessons We Can Learn From A Cup of Coffee. Retrieved from Forbes: https://www.forbes.com/sites/robertberger/2017/05/27/the-latte-factor-7- key-lessons-we-can-learn-from-a-cup-of-coffee/#534f8894774b

Bouchereau, V., & Rowlands, H. (2000). Methods and techniques to help quality function deployment.Benchmarking: An International Journal, 7(1), 8-19.

Chaerunnisa, Yusup, D. K., Jubaedah, D., & Saepullah, U. (2020). Pengaruh income dan latte factor terhadap daya tahan keuangan kalangan millenial di Kotab Bandung, Jawa Barat, Indonesia. http://digilib.uinsgd.ac.id, 1(1), 1-11 (unpublished).

Chan, L.-K., & Wu, M.-L. (2002). Quality Function Deployment: A Comprehensive Review of Its Concepts and Methods. Quality Engineering, 15(1), 23-35.

Chan, L.-K., & Wu, M.-L. (2002). Quality function deployment: A literature review. European Journal ofOperational Research, 143, 463-497.

Chan, L.-K., & Wu, M.-L. (2005). A systematic apporach to quality function deployment with a full illustrative example. The International Journal of Management Science, 33, 119-139.

Chaudha, A., Jain, R., Singh, A. R., & Mishra, P. K. (2011). Integration of Kano's Model into quality function deployment (QFD). The International Journal of Advanced Manufacturing Technology, 53, 689-698.

Chen, C., & Liu, B. Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89, 834-839. doi:10.1046/j.1365- 2672.2000.01188.x

Cristiano, J. J., Liker, J. K., & White, C. C. (2001, February). Key factors in the successful application of Quality Function Deployment (QFD). IEEE Transactions on Engineering Management, 48(1), 81-95.

Donaldson, B. (2014). The Everything Healthy Tea Book: Discover the Healing Benefits of Tea. New York: Simon and Schuster.

Fadliansyah, M. E. (2020, April 8). Kalbe Andalkan Penjualan Vitamin & Alat Kesehatan Saat Pandemi Corona. Retrieved from katadata: https://katadata.co.id/febrinaiskana/berita/5e9a41f5c7477/kalbe-andalkan-penjualan-vitamin- alat-kesehatan-saat-pandemi-corona

Govers, C. (1996). What and how about quality function deployment (QFD). International Journal of Production Economics, 46-47, 575-585.

Hara, Y., Luo, S. J., Wickremasinghe, R. L., & Yamanishi, T. (1995). Special issue on tea. Food Reviews International, 11(3), 371-545.

Huda, L., & Akbar, C. (2020, April 10). Permintaan Obat dan Multivitamin Melonjak. Retrieved from Koran Tempo: https://koran.tempo.co/read/berita-utama/451733/permintaan-obat-dan- multivitamin-melonjak?

Idris, M. (2017, July 5). Banyak Anak Muda Buka Kedai Kopi, Berapa Untungnya? Retrieved from detik.com: https://finance.detik.com/berita-ekonomi-bisnis/d-3548679/banyak-anak-muda-buka- kedai-kopi-berapa-untungnya

Lewin, J. (2020, August 5). Top 3 health benefits of kombucha. Retrieved from BBC goodfood: https://www.bbcgoodfood.com/howto/guide/health-benefits-kombucha

Nur Zuhra, W. U. (2017, February 5). Latte Factor, Pengeluaran Kecil yang Membuat Bokek. Retrieved from Tirto.id: https://tirto.id/latte-factor-pengeluaran-kecil-yang-membuat-bokek-cilW

Pangkey, V. F., Lapian, S. J., & Tumewu, F. (2016). The analytical hierarchy process (AHP) of consumer purchase decision in selecting bubble tea shop. Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi, 4(2), 323-331.

Preedy, V. R. (2013). Tea in Health and Disease Prevention. London: Academic Press.

Saxe, L. (2019, February 6). Fermented Foods Are Up 149% - As Long As They're Unfamiliar. Retrieved from Forbes: https://www.forbes.com/sites/lizzysaxe/2019/02/06/fermented-foods-are-up-149- percent-as-long-as-theyre-unfamiliar/#1cf9c30a673f

Scott, V. (2019, October 3). This beverage may be the 'millennial soda,' experts say. Retrieved from Fox Business: https://www.foxbusiness.com/lifestyle/millennial-soda-kombucha-investing-cavu

Serafini, M., Del Rio, D., Yao, D. N., Bettuzzi, S., & Peluso, I. (2011). Health Benefits of Tea. In

I. F. Benzie, & S. Wachtel-Galor (Eds.), Herbal Medicine: Biomolecular and Clinical Aspects (2nd ed.). Boca Raton: CRC Press / Taylor & Francis.

Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity.

Journal of Agricultural and Food Chemistry, 48(6), 2589–2594. doi:10.1021/jf991333m

Sujansky, J. G., & Ferri-Reed, J. (2009). Keeping the millennials: Why companies are losing billions in turnover to this generation and what to do about it. Hoboken: John Wiley & Sons.

Times of India. (2019, December 15). How to know if you are buying good quality tea. Retrieved from India Times: https://timesofindia.indiatimes.com/life-style/food-news/how-to-know-if-you-are- buying-good-quality-tea/photostory/72670535.cms

Troitino. (2017, February 1). Kombucha 101: Demystifying The Pas, Present And Future Of The Fermented Tea Drink. Retrieved from Forbes: https://www.forbes.com/sites/christinatroitino/2017/02/01/kombucha-101-demystifying-the-

past-present-and-future-of-the-fermented-tea-drink/#55b1f3504ae2

Utami, F. A. (2020, January 28). Bisnis Minuman Kekinian Masih Menggiurkan, Bisa Raup Keuntungan Sampai Rp18 Juta per Bulan! Retrieved from Warta Ekonomi:https://www.wartaekonomi.co.id/read268861/bisnis-minuman-kekinian-masih menggiurkan- bisa-raup-keuntungan-sampai-rp18-juta-per-bulan

Villareal-Soto, S. A., Beaufort, S., Bouajila, J., Souchard, J.-P., & Taillandier, P. (2018). Understanding Kombucha tea fermentation: A review. Journal of Food Science, 83(3), 580-588. doi:10.1111/1750-3841.14068

Vitas, J. S., Malbasa, R. V., Grahovac, J. A., & Loncar, E. S. (2013). The antioxidant activity of Kombucha fermented milk products with stinging nettle and winter savory. Chemical Industry & Chemical Engineering Quarterly, 19(1), 129-139. doi:0.2298/CICEQ120205048V

Wang, H., Shi, S., Bao, B., Li, X., & Wang, S. (2015, June 25). Structure characterization of an arabinogalactan from green tea and its anti-diabetic effect. Carbohydrate Polymers, 124, 98-108. doi:doi.org/10.1016/j.carbpol.2015.01.070

William, A. M., & Johnson, E. C. (2020). Water Intake, Body Water Regulation and Health. Basel: MDPI.

Zairi, M., & Youssef, M. A. (1995). Quality function deployment: A main pillar for successful total quality management and product development. International Journal of Quality and Reliability Management, 12(6), 9-23.

Zhang, Q., & Ruan, J. (2016). Tea: Analysis and Tasting. In B. Caballero, P. Finglas, & F. Toldra, The Encyclopedia of Food and Health (Vol. 5, pp. 256-257). Oxford: Academic Press.


Refbacks

  • There are currently no refbacks.