Main Article Content
Abstract
Cookies are snacks that are popular among the public, whose main raw material is generally wheat flour. The process of making cookies does not require flour with a high gluten content so that in the manufacturing process wheat flour can be replaced, and as an alternative is corn flour. The aim of the research is to determine the consumer attributes that influence the development of corn cookies products, to find out the technical parameters that affect the development of corn cookies products and to know the priority of consumer requirements and technical parameters that must be met in the development of corn cookies products. The research took place in several stages, namely identifying the attributes of consumer requirements by distributing questionnaires, identifying technical parameters by studying the literature, determining priority attributes of consumer requirements and prioritizing technical parameters. Determining the number of respondents was carried out using the proportion method for the population aged 18-45 years who live in Purwokerto City who like cookies. Questionnaires were distributed to 100 respondents to identify consumer requirements, product design specifications, level of importance, satisfaction, and attractiveness. Data analysis is carried out through cumulative calculations to fulfil consumer desires based on consumer requirements and technical parameters to produce a House of Quality (HOQ). The results showed that in the development of corn cookies there were 14 important parameters, namely raw materials, product formulation, mixing time, the order in which the ingredients were added during mixing, molding shape, baking temperature, baking time, packaging, labelling, quality checking (Quality Control), PIRT registration, Halal registration, storage, and BPOM registration. The three highest priority attributes of consumer requirements are the label design on the product that describes the product content (8.38%), has a distinctive cookie aroma (8.23%) and the packaging label includes the ingredient composition (8.12%).
Keywords
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Copyright (c) 2023 Nur Aini, Budi Sustriawan, Lintang Arista, Ervina Mela

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References
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References
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.
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
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
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
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.
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
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.
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
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.
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
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
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
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
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.
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
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
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.
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
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
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
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
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
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
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
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