Bilah Samping Artikel

Telah diserahkan
June 13, 2023
Diterima
October 19, 2023
Diterbitkan
November 30, 2023
Unduh
PDF
Statistik
Baca Penghitung : 346 Unduh : 368

Isi Artikel Utama

Abstrak

Cookies merupakan makanan ringan yang populer dikalangan masyarakat yang bahan baku utama pada umumnya adalah tepung terigu. Pada proses pembuatan cookies tidak memerlukan tepung dengan kandungan gluten yang tinggi sehingga pada proses pembuatannya tepung terigu dapat diganti, dan sebagai alternatifnya adalah tepung jagung. Tujuan penelitian yaitu menentukan atribut konsumen yang berpengaruh terhadap pengembangan produk cookies jagung, mengetahui parameter teknis yang berpengaruh terhadap pengembangan cookies jagung dan urutan kebutuhan konsumen serta parameter yang harus dipenuhi. Penelitian berlangsung dalam beberapa tahap, yaitu identifikasi atribut persyaratan konsumen dengan penyebaran kuesioner, identifikasi parameter teknis dengan studi pustaka, penentuan prioritas atribut persyaratan konsumen serta prioritas parameter teknis. Penentuan jumlah responden dilakukan dengan menggunakan metode proporsi pada populasi masyarakat berusia 18-45 tahun yang berdomisili di Kota Purwokerto yang menyukai cookies. Kuesioner disebarkan kepada 100 responden untuk mengidentifikasi persyaratan konsumen, spesifikasi desain produk, tingkat kepentingan, kepuasan dan daya tarik.  Analisis data dilakukan melalui perhitungan komulatif pemenuhan keinginan konsumen berdasarkan persyaratan konsumen dan parameter teknis sehingga dihasilkan rumah mutu. Hasil penelitian menunjukan bahwa dalam pengembangan cookies jagung terdapat 14 parameter penting, yaitu bahan baku, formulasi produk, waktu pengadukan, tahapan pemasukan bahan selama pengadukan, bentuk cetakan, waktu pemanggangan, suhu pemanggangan, pengemasan, labelling, pengecekan kualitas (Quality Control), registrasi PIRT, registrasi Halal, penyimpanan, dan registrasi BPOM.  Tiga prioritas tertinggi atribut persyaratan konsumen yaitu desain label pada produk mendeskripsikan isi produk (8,38%), memiliki aroma cookies yang khas (8,23%) dan label kemasan mencantumkan komposisi bahan (8,12%).

Kata Kunci

cookies corn label quality function deployment cookies jagung label quality function deployment

Rincian Artikel

Lisensi

Hak Cipta (c) 2023 Nur Aini, Budi Sustriawan, Lintang Arista, Ervina Mela

Creative Commons License

Artikel ini berlisensiCreative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Cara Mengutip
Aini, N., Sustriawan, B., Arista, L., Mela, E., & Arsyistawa, H. S. (2023). ATRIBUT DAN URUTAN PRIORITAS KEBUTUHAN KONSUMEN DALAM PERANCANGAN COOKIES BEBAS GLUTEN DARI TEPUNG JAGUNG. Jurnal Agroindustri, 13(2), 132–146. https://doi.org/10.31186/jagroindustri.13.2.132-146
Unduh Sitasi
Endnote/Zotero/Mendeley (RIS)
BibTeX

Referensi

  1. Adedeji, T. O., & Oluwalana, I. (2018). The Effect of Packaging Material on the Quality Attributes of stored Fried Maize Chips. Research Journal of Food and Nutrition, 2(4), 13–19.
  2. Ahmad, N., & Shariff, S. M. (2016). Supply Chain Management: Sertu Cleansing for Halal Logisitics Integrity. Procedia Economics and Finance, 37(16), 418–425. https://doi.org/10.1016/s22125671(16)30146-0
  3. Aini, N., Sustriawan, B., Widyanti, A. P., & Mela, E. (2022). Formulasi cookies bebas gluten dari tepung jagung-almond yang disuplementasi tepung kacang hijau dan variasi pemanis. Agrointek, 16(4), 595–605. https://doi.org/10.21107/agrointek.v16i4.12498
  4. Aini, N., Wijonarko, G., & Sustriawan, B. (2016). Physical, chemical, and functional properties of corn flour processed by fermentation. Agritech, 36(2), 160–169. https://doi.org/https://doi.org/10.22146/agritech.12860
  5. Anjarsari, D. N., Purnomo, B. H., & Nurhayati, N. (2017). Perancangan mutu cookies lidah kucing menggunakan metode QFD (Studi Kasus pada UD. Nula Abadi-Kabupaten Bondowoso). Jurnal Agroteknologi, 11(2), 194–204.
  6. Behera, S. M., & Srivastav, P. P. (2018). Recent Advances in Development of Multi Grain Bakery Products: A Review. Int.J.Curr.Microbiol.App. Sci, 7(5), 1604–1618. https://doi.o rg/10.20546/ijcmas.2018.705.190
  7. Botelho, R., Araújo, W., & Pineli, L. (2018). Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors. In Critical Reviews in Food Science and Nutrition.
  8. De Pelsmaeker, S., Gellynck, X., Delbaere, C., Declercq, N., & Dewettinck, K. (2015). Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates. Food Quality and Preference, 41, 20–29. https://doi.org/10.1016/j.foodqual.2014.10.009
  9. Erijanto, A. C., & Fibrianto, K. (2018). Variasi Kemasan Terhadap Tingkat Kesukaan dan Pengambilan Keputusan Konsumen Pada Pembelian Makanan Tradisional : Kajian Pustaka. Jurnal Pangan Dan Agroindustri, 6(1), 91–96.
  10. Fonseca, L., Fernandes, J., & Delgado, C. (2020). QFD as a tool to improve negotiation process, product quality, and market success, in an automotive industry battery components supplier. Procedia Manufacturing, 51(2019), 1403–1409. https://doi.org/10.1016/j.pro mfg.2020.10.195
  11. Giuberti, G., Marti, A., Fortunati, P., & Gallo, A. (2017). Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches : Nutritional aspects and textural characteristics. Journal of Cereal Science, 76, 157–164. https://doi.org/10.1016/j.j cs.2017.06.008
  12. Hamdani, A. M., Wani, I. A., & Bhat, N. A. (2020). Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya. Food Bioscience, 35(January), 100541. https://doi.org/10.1016/j.fbio.2020.100541
  13. Jagadiswaran, B., Alagarasan, V., Palanivelu, P., Theagarajan, R., Moses, J. A., & Anandharamakrishnan, C. (2021). Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. Future Foods, 4, 100036. https://doi.org/10.1016/j.fufo.2021.100036
  14. Lahu, E. P., & Sumarauw, J. (2017). Analisis pengendalian persediaan bahan baku guna meminimalkan biaya persediaan pada Dunkin Donuts Manado. Jurnal EMBA, 5(3), 4175–4184.
  15. Mudgil, D., Barak, S., & Khatkar, B. S. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT - Food Science and Technology, 80, 537–542. https://doi.org/10.1016/j.lwt.2 017.03.009
  16. Park, S., Lehto, X., & Lehto, M. (2021). Self-service technology kiosk design for restaurants: An QFD application. International Journal of Hospitality Management, 92(November 2020), 102757. https://doi.org/10.1016/j.ijhm.2020.102757
  17. Peter, I. A., Okafor, D. C., Kabuo, N. O., Ibeabuchi, J. ., Odimegwu, E., N, Alagbaoso, S. O., Njideka, N. ., & Mbah, R. N. (2017). Production and Evaluation of Cookies From Whole Wheat and Date Palm Fruit Pulp As Sugar Substitute. International Journal Of Advancement In Engineering Technology, Management and Applied Science (IJAETMAS), 4(4), 1–31.
  18. Schnedl, W. J., Mangge, H., Schenk, M., & Enko, D. (2021). Non-responsive celiac disease may coincide with additional food intolerance/ malabsorption, including histamine intolerance. Medical Hypotheses, 146, 110404. https://doi.org/10.1016/j.mehy.2020.110404
  19. Setiawati, L. M., Chairy, C., & Syahrivar, J. (2019). Factors affecting the intention to buy halal food by the millennial generation: The mediating role of attitude. DeReMa (Development Research of Management): Jurnal Manajemen, 14(2), 175. https://doi.org/10.1916 6/derema.v14i2.1738
  20. Turner, E. R., Luo, Y., & Buchanan, R. L. (2020). Microgreen nutrition , food safety , and shelf life : A review. 85. https://doi.org/10.1111/1750-3841.15049
  21. Wu, Y.-M., Wang, Z.-W., Hu, C.-Y., & Nerín, C. (2018). Influence of factors on release of antimicrobials from antimicrobial packaging materials. Critical Reviews in Food Science and Nutrition, 58(7), 1108–1121. https://doi.org/10.1080 /10408398.2016.1241215
  22. Xian, N., & Hu, G. (2018). Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology. Czech Journal of Food Sciences, 36(4), 344–351. https://doi.org/1 0.17221/476/2016-CJFS
  23. Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology, 103(July), 200–213. https://doi.org/ 10.1016/j.tifs.2020.07.017
  24. Yustian, O. R. (2015). Analisis pengembangan produk berbasis Quality Function Deployment (QFD) (Studi kasus pada produk susu PT MSA). Jurnal Ekonomi Dan Bisnis, 18(3), 23. https://doi.org/10.24914/jeb.v18i3.279
  25. Žilić, S., Kocadağli, T., Vančetović, J., & Gökmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Science and Technology, 65. https://doi.org/10 .1016/j.lwt.2015.08.057