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2025Journal articleFree to read

Pengembangan Produk Minuman Matchaboy Melalui Varian Ukuran, Rasa Dan Harga Dengan Pendekatan Quality Function Deployment (QFD)

Assifa SerliYanti, Dinda Atika Faza, Nayra Fadya Putri, Sardiana Sepriana Simbolon, Viana Tasya Renata, Rahel Maulitua Tobing, Alfira Insani Salsabila, Alisia Nur Ayudia, Rizqi Wahyudi

Jurnal Multidisiplin West Science

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Abstract

Persaingan dalam industri minuman siap saji semakin meningkat seiring dengan perubahan preferensi konsumen terhadap variasi rasa, ukuran, dan harga produk. Kondisi ini menuntut pelaku usaha, termasuk Matchaboy, untuk mengembangkan strategi inovatif yang mampu menyesuaikan karakteristik produknya dengan kebutuhan pelanggan. Penelitian dilakukan untuk menganalisis faktor-faktor yang memengaruhi kepuasan konsumen serta merumuskan prioritas pengembangan produk menggunakan pendekatan Quality Function Deployment (QFD). Pendekatan mixed methods diterapkan melalui penyebaran kuesioner terbuka kepada 38 responden dan kuesioner tertutup kepada 100 responden, yang hasilnya diolah menggunakan matriks House of Quality (HoQ) guna memetakan hubungan antara kebutuhan konsumen dan karakteristik teknis produk. Hasil analisis menunjukkan bahwa konsistensi rasa matcha, fleksibilitas ukuran cup, dan penetapan harga sesuai segmentasi pasar merupakan aspek paling berpengaruh terhadap kepuasan pelanggan. Prioritas pengembangan produk diarahkan pada peningkatan sistem kontrol kualitas rasa, penelitian varian rasa baru, dan penyediaan ukuran kemasan yang lebih beragam. Penerapan metode QFD terbukti efektif dalam mengintegrasikan suara pelanggan ke dalam proses teknis perusahaan, menghasilkan rancangan produk yang lebih responsif, kompetitif, dan sesuai dengan dinamika pasar minuman modern. Hasil analisis kuantitatif menunjukkan bahwa setiap parameter memiliki tingkat kepentingan yang berbeda. Nilai Weight kemudian diubah menjadi Relative Weight untuk mengetahui persentase kontribusinya. Parameter dengan bobot relatif tertinggi sebesar 25,8% menjadi prioritas utama pengembangan, sedangkan parameter dengan bobot relatif lebih rendah seperti 6,3% ditempatkan pada prioritas berikutnya. Hal ini…

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Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and qualityFood products and applicationsMarket, culture and sustainabilityMetabolism and weight

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

ready-to-drink beveragesmatchaproduct developmentpricingcustomer satisfactionHouse of Qualityquality function deploymentcustomer requirementsproduct quality controlmarket segmentationproduct innovation strategy

Cite this study

Assifa SerliYanti, Dinda Atika Faza, Nayra Fadya Putri, Sardiana Sepriana Simbolon, Viana Tasya Renata, Rahel Maulitua Tobing, … Rizqi Wahyudi. (2025). Pengembangan Produk Minuman Matchaboy Melalui Varian Ukuran, Rasa Dan Harga Dengan Pendekatan Quality Function Deployment (QFD). Jurnal Multidisiplin West Science. https://doi.org/10.58812/jmws.v4i11.2813

DOI: 10.58812/jmws.v4i11.2813

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