scholarly journals Pengembangan Produk Kursi Tunggu Multifungsi Dengan Menggunakan Metode Quality Function Deployment (QFD)

2020 ◽  
Vol 2 (1) ◽  
pp. 32
Author(s):  
Dicky Rizaldi Sandova ◽  
Imam Safi'i ◽  
Afiff Yudha Tripariyanto
Keyword(s):  
Body Size ◽  
Product Design ◽  
Quality Function Deployment ◽  
House Of Quality ◽  
Price Determination ◽  
Quality Function ◽  
Average Value ◽  
Voice Of Customer ◽  
Chair Design ◽  
Goal Value

Waiting chairs that have attractive designs can give interest to the user. From observations and interviews with waiting chair users at Kadiri University, chairs used for seating cannot be moved according to the user's wishes. From the results of the customer statement questionnaire (Voice of Customer) obtained 7 attributes of consumer needs, namely Comfortable, There is a backrest, Metal material, according to body size, Easy to use, Multifunctional, Affordable price and 7 technical needs include waiting chair design, additional facilities , Material quality, Anthropometry, Product design, Additional functions, and Pricing. Improvement of multifunctional waiting chair products by looking at the HOQ analysis on the absolute important value of technical needs is 103.1, namely in product design and second is 92.4 in price determination. In the goal value, the average value of the attribute needs of consumers increases from old products to products that are developed. Keywords: Multifunctional Waiting Chair, Voice of Customer (VOC), House of Quality (HOQ), Quality Function Deployment (QFD)Kursi tunggu yang mempunyai desain menarik dapat memberikan minat bagi pengguna. Dari hasil observasi dan beberapa wawancara kepada pengguna kursi tunggu di Universitas Kadiri , kursi yang digunakan untuk tempat duduk tidak dapat dipindah sesuai keinginan pengguna. Dari hasil kuesioner pernyataan pelanggan(Voice Of Customer) didapatkan hasil 7 atribut kebutuhan konsumen, yaitu Nyaman, Terdapat sandaran, Material logam, Sesuai ukuran tubuh, Mudah dalam penggunaan, Multifungsi, Harga terjangkau serta 7 kebutuhan teknisnya antara lain Desain kursi tunggu, Fasilitas tambahan, Kualitas material, Anthropometri, Desain produk, Fungsi tambahan, dan Penentuan harga. Perbaikan produk kursi tunggu multifungsi dengan melihat analisis HOQ pada nilai absolute important kebutuhan teknis sebesar 103,1 yaitu pada Desain produk dan kedua sebesar 92,4 pada penentuan harga. Pada nilai goals, nilai rata-rata atribut kebutuhan konsumen meningkat dari produk lama ke produk yang dikembangkan. Kata Kunci : Kursi Tunggu Multifungsi, Voice Of Customer(VOC), House Of Quality(HOQ), Quality Function Deployment(QFD)

ANALISIS PENGEMBANGAN PRODUK COKELAT PRALINE BUAH NAGA DENGAN MENGGUAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

2018 ◽  
Vol 13 (02) ◽  
pp. 1938-1942
Author(s):  
Andi Haslindah ◽  
Andi Haslinah ◽  
Ilfa Zahrani ◽  
Alfira Mutmainah
Keyword(s):  
Quality Function Deployment ◽  
House Of Quality ◽  
Quality Function ◽  
Voice Of Customer

Praline adalah jenis cokelat yang ditambahkan bahan pengisi misalnya kacang-kacangan atau buah-buahan segar. Melihat manfaat dari cokelat dan buah naga, sehingga peneliti tertarik dan memiliki ide untuk membuat cokelat praline buah naga. Namun sebelum usaha ini dikembangkan, terlebih dahulu peneliti melakukan studi Analisis Pengembangan Produk Cokelat Praline Buah Naga Menggunakan Metode Quality Function Deployment (QFD) untuk mengetahui pengembangan dan kualitas produk cokelat praline buah naga pada masyarakat.Penelitian ini bersifat deskriptif dengan analisis kualitatif. Studi kasus dilakukan pada Teaching Industry Unhas. Metode pengumpulan data pada penelitian ini yaitu observasi, wawancara dan menyebarkan kuesioner kepada 100 orang responden yang dianggap sebagai konsumen potensial. Analsis data yang dilakukan yaitu tahap pengumpulan Voice of Customer, tahap penyusunan House of Quality serta tahap analisis dan interpretasi. Hasil yang diperoleh dari penenlitian ini menunjukkan bahwa untuk melakukan pengembangan produk cokelat praline buah naga, terdapat 10 atribut, atribut yang diprioritaskan adalah rasa dengan nilai 5,997 dan bentuk dengan nilai 5,983. Peningkatan kualitas produk yang sesuai dengan keinginan konsumen yaitu adanya 11 parameter teknik, parameter teknik yang diprioritaskan adalah memilih biji kakao dan buah naga yang baik dengan nilai 4,079 dan pembuatan selai buah naga dengan nilai 3,784 sesuai dengan rumah mutu kualitas atau House of Quality (HoQ).

scholarly journals PENERAPAN METODE QUALITY FUNCTION DEPLOYMENT GUNA MENINGKATKAN KUALITAS PELAYANAN JASA PADA KOPERASI AGRONIAGA INDONESIA SYARI’AH

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Ahmad Yani
Keyword(s):  
Quality Improvement ◽  
Quality Function Deployment ◽  
Direct Evidence ◽  
Quality Of Services ◽  
House Of Quality ◽  
Quality Function ◽  
Precision And Accuracy ◽  
Voice Of Customer

AhmadYaniPT. Visiland Dharma Sarana Jakarta PusatE-mail: [email protected] research objective was to implement QFD (Quality Function Deployment) to improve the qualityof service on Kanindo Shari’ah. Variables consisted of direct evidence, reliability, responsiveness,assurance, empathy. Phase of the QFD were (1) poll (Voice of Customer), (2) analysis with QFD, (3)the preparation of Quality Houses. Respondents were customers on Kanindo Shari’ah, namely 40customers who were collected by using accidental sampling. The results showed that the improvementin the quality of services performed by observing attributes of interest to the customer. Then, thecustomer satisfaction performance attributes were the most satisfying hospitality and good communication.Competitive satisfaction performance attributes satisfied customer was adequate infrastructure.Goal was the most preferred attribute settle by Kanindo Shari’ah. The highest value on ImprovementRatio was the speed, precision and accuracy of serving customers. Sales point showed a stronglevel of sales. Finally, the analysis of the results obtained planning quality improvement services inthe form of House Of Quality (HOQ)Keywords: Quality function deployment, direct evidence, reliability, responsiveness, assurance, empathy,house of quality

scholarly journals ANALISIS PERBAIKAN KUALITAS PELAYANAN DALAM UPAYA MENINGKATKAN KEPUASAN PELANGGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (STUDI KASUS CAFE XYZ RAWALUMBU)

2020 ◽  
Vol 1 (2) ◽  
pp. 89-100
Author(s):  
Chusnul Chotimah ◽  
Alloysius Vendhi Prasmoro ◽  
Denny Siregar
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Fast Food ◽  
Quality Function Deployment ◽  
House Of Quality ◽  
Quality Function ◽  
Technical Requirements ◽  
The Matrix ◽  
Fast Food Restaurants ◽  
Voice Of Customer

ABSTRACT Culinary business in Bekasi is growing more and more, both cafes or other fast food restaurants. This encourages entrepreneurs, investors to do culinary business. One of the fast food culinary businesses is the XYZ cafe. This study discusses the analysis of service quality in XYZ cafe about voice of customers to increase customer satisfaction at XYZ cafe. The purpose of this study is to determine the priority scale to increase the customers satisfaction based on the voice of customer and know what technical requirements should be given by cafe XYZ to does what customers need . The method used is the QFD, using the matrix house of quality. The results of this study are 15 Voice OF customer attributes that have also been sorted by priority scale of improvement, with the first priority being the taste of delicious and fresh and there are 8 attributes of technical requirements. Keywords: Service Quality, Voice of Customer, customer satisfaction, Quality Function Deployment (QFD), House of Quality

scholarly journals Perancangan dan pengembangan produk ban hemat bahan bakar, aman dan nyaman dengan pendekatan Quality Function Deployment

2019 ◽  
Vol 11 (2) ◽  
pp. 195
Author(s):  
Ayu Puspa Wirani ◽  
Aris Trimarjoko ◽  
Humiras Hardi Purba
Keyword(s):  
Product Development ◽  
Product Design ◽  
Quality Function Deployment ◽  
Primary Data ◽  
House Of Quality ◽  
Design And Development ◽  
Quality Function ◽  
Industrial Competitiveness ◽  
Synthetic Rubber ◽  
Technical Specifications

Product development by integrating consumer needs, technical capabilities and resources will enhance industrial competitiveness in era of globalization. Theme of this study is application of Quality Function Deployment (QFD) to develop design of tire products with consider fuel-efficient, safe and comfortable using. Based on primary data through questionnaires, there are 9 attributes that are desirable for consumers. In addition, through the brainstorming method, obtained 10 attributes that become technical specifications that can be developed into the product design. By arranging House of Quality (HOQ), the priority attributes of product design and development are light tires (20%), thin dimension (18%), synthetic rubber (14%), soft compounds (13%) and Smooth grip (11%).

scholarly journals PENGGUNAAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) DALAM REDESAIN KOMPOR BATIK ELEKTRIK “KOMBATRIK”

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Siti Lestariningsih ◽  
Jono Jono
Keyword(s):  
Quality Function Deployment ◽  
House Of Quality ◽  
Quality Function ◽  
Voice Of Customer

Penelitian dengan judul “ Penggunaan Metode Quality Function Deployement (QFD) dalam Redesain Kompor Batik Elektrik ”KOMBATRIK” untuk mengetahui karakteristik-karakteristik kebutuhan pengguna kompor batik elektrik yang perlu diperhatikan dalam membuat kompor batik elektrik baru yang berdasarkan House of Quality (HOQ ).Dalam penelitian ini telah dilakukan analisis dan evaluasi kebutuhan pengrajin (voice of customer) terhadap kompor batik elektrik “KOMBATRIK” yang ada saat ini. Hasil penelitian bahwa Karakteristik Kombatrik yang diperlukan pengrajin meliputi bentuk kompor dan posisi tombol (On Of), sehingga desain Kombatrik baru dengan bentuk wajan ditambah pengait canting dan tinggi tombol (On Of) berada ditengah (6,8Cm).Harapannya setelah dilakukan penelitian dapat dibuat kombatrik baru agar keinginan pengguna dapat terpenuhi.

scholarly journals MENENTUKAN PRIORITAS PERBAIKAN PENGEMBANGAN PRODUK ALAT PEMBUKA TUTUP GALON DENGAN QUALITY FUNCTION DEPLOYMENT

2021 ◽  
Vol 1 (1) ◽  
Author(s):  
Glisina Dwinoor Rembulan ◽  
Tony Wijaya ◽  
Andrew Ruslie ◽  
Jordy Jordy ◽  
Rama Adi Saputra Sunadynatha
Keyword(s):  
Stainless Steel ◽  
Quality Function Deployment ◽  
Bottled Water ◽  
Production Costs ◽  
House Of Quality ◽  
Quality Function ◽  
Color Selection ◽  
Beverage Industry ◽  
Sales Industry ◽  
Voice Of Customer

<p>Industri penjualan air minum dalam kemasan terus berkembang seiring tingginya kebutuhan air bersih oleh masyarakat. Pangsa pasar industri air minum dalam kemasan terhadap industri minuman mencapai 84% dan menyumbang 3,3% terhadap produk domestik bruto (PDB). Kemasan galon adalah salah satu kemasan yang banyak digunakan oleh masyarakat saat ini. Telah ditemukan beberapa masalah ketika membuka tutup galon. Masalah-masalah tersebut dapat diatasi dengan melakukan pengembangan produk alat pembuka tutup galon yang disesuaikan dengan kebutuhan pelanggan atau <em>Voice of Customer</em> (VOC). VOC dikumpulkan dan diterjemahkan melalui dua kuesioner, yaitu kuesioner terbuka dan kuesioner tertutup. Kuesioner pertama adalah proses pengumpulan data melalui wawancara terbuka kepada pelanggan air galon. Sementara kuesioner kedua disebarkan kepada pelanggan yang sama untuk dilakukan penilaian lebih lanjut. Metode yang digunakan pada penelitian ini adalah <em>Quality Function Deployment</em> (QFD) dengan membuat matriks <em>House of Quality</em> (HOQ). Hasil penelitian menunjukkan terdapat 12 VOC, 10 respon teknis, dan urutan prioritas perbaikan secara berturut-turut yaitu (1) penggunaan material pada alat (plastik atau stainless steel), (2) berat alat, (3) diameter pegangan, (4) diameter alat pembuka tutup galon, (5) jumlah fitur tambahan pada alat, (6) jumlah gerakan dalam penggunaan alat, (7) panjang pegangan, (8) tenaga yang digunakan, (9) pemilihan warna (merah, kuning, hijau), dan (10) biaya produksi.</p><p><strong>Kata Kunci:</strong> <em> Voice of Customer, Quality Function Deployment, House of Quality</em></p><p><em><br /></em></p><p><em>The bottled water sales industry continues to grow in line with the high demand for clean water by the community. The market share of the bottled water industry to the beverage industry reaches 84% and accounts for 3.3% of gross domestic product (GDP). Gallon packaging is one of the packages that is widely used by the community today. Several problems were encountered when opening the gallon cap. These problems can be overcome by developing a product for a gallon cap opener that is tailored to customer needs or Voice of Customer (VOC). VOC was collected and translated through two questionnaires, namely an open questionnaire and a closed questionnaire. The first questionnaire is the process of collecting data through open interviews with gallon water customers. Meanwhile, the second questionnaire was distributed to the same customers for further assessment. The method used in this research is Quality Function Deployment (QFD) by creating a House of Quality (HOQ) matrix. The results showed that there were 12 VOCs, 10 technical responses, and a priority order of improvement in succession, namely (1) the use of material on the tool (plastic or stainless steel), (2) the weight of the tool, (3) the diameter of the handle, (4) the diameter of the tool. gallon cap opener, (5) the number of additional features on the tool, (6) the number of movements in the use of the tool, (7) the length of the handle, (8) the power used, (9) color selection (red, yellow, green), and (10) production costs.</em></p><p><strong><em>Keywords:</em></strong><em> Voice of Customer, Quality Function Deployment, House of Quality</em></p><p><em><br /></em></p>

scholarly journals APPLIED QUALITY FUNCTION DEPLOYMENT (QFD) FOR ELONGATED CHAIR DESIGN

Tibuana ◽  
2019 ◽  
Vol 2 (02) ◽  
pp. 68-73
Author(s):  
M. Nushron Ali Mukhtar
Keyword(s):  
Quality Function Deployment ◽  
Economic Value ◽  
Quality Function ◽  
Implementation Phase ◽  
The Times ◽  
Voice Of Customer ◽  
Chair Design ◽  
The Voice ◽  
Collection Phase ◽  
Qfd Method

In line with the times, the need for product development ideas has a high selling value. Economic value and product efficiency are highly considered in the design, one of which is the design of a stall or café chair. In general, the most used seats are permanent. In other words, it can't adjust when used for a few people or for a lot of people. Therefore it is necessary to design stalls and café chairs that can be stretched or shortened automatically. The purpose of designing this elongated chair is, it can be arranged so that it can be shortened, with this advantage we can save space and expand the space and of course it will be designed according to consumer needs. The elongated chair is made using the Quality Function Deployment (QFD) method. Some methods that must be done, namely the Voice of Customer collection phase, which is done by distributing questionnaires to 25 respondents. The next step is House of Quality based on the results of the questionnaire. After the HOQ is completed, then the analysis and implementation phase of the results obtained at HOQ will be applied to the product design.

scholarly journals IMPLEMENTASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) DALAM MENGANALISIS KUALITAS PELAYANAN PADA BENGKEL POLITEKNIK

2018 ◽  
Vol 2 (2) ◽  
pp. 95
Author(s):  
Arianti Kusumawardhani ◽  
Shafiq Nurdin
Keyword(s):  
Quality Function Deployment ◽  
House Of Quality ◽  
Quality Function ◽  
Voice Of Customer

Penelitian ini menganalisis tentang kualitas pelayanan bengkel di Politeknik Unisma Malang (PUM), dengan tujuan untuk memperbaiki pelayanan di bengkel. Caranya adalah dengan menggunakan  metode  Servqual  yang diintegrasikan  dengan  metode  Quality  Function Deployment untuk mengetahui persepsi dan harapan mahasiswa terhadap pelayanan yang telah diberikan selama ini. Setelah diketahui atribut yang diinginkan mahasiswa terhadap pelayanan bengkel maka akan menjadi voice of customer dan diolah di House of Quality untuk dapat menghasilkan prioritas rekomendasi perbaikan yang sesuai dengan kebutuhan pihak bengkel. Hasil dari penelitian ini berdasarkan hasil uji validitas dan reliabilitas terdapat 18 atribut yang dinyatakan valid dan reliabel yang selanjutnya dibuat kuisioner kemudian disebarkan ke pihak pengguna bengkel (mahasiswa).  Dari hasil matriks House of Quality, ada beberapa prioritas pelayanan bengkel PUM yang perlu dilakukan berdasarkan atribut jasa pelayanan yang diharapkan oleh mahasiswa adalah : ketepatan waktu dan kesesuaian jadwal, asisten bengkel harus mempunyai keahlian atau pengalaman di bengkel, memberikan pelatihan tambahan untuk asisten bengkel, penilaian terbuka dan mudah diakses, disediakan kotak kritik dan saran, dibuatkan form peminjaman alat, peningkatan kemampuan dan daya tanggap asisten bengkel, pembelian alat dan bahan untuk praktik, disediakan tempat sampah di bengkel, disediakan alat-alat kebersihan di bengkel, mahasiswa diwajibkan untuk membersihkan bengkel setelah selesai praktik, ruangan bengkel dengan pencahayaan dan sirkulasi udara yang baik, penilaian performa kerja (per tahun).

scholarly journals YOGURT PRODUCT DESIGN BY USING QUALITY FUNCTION DEPLOYMENT: A CONCEPTUAL FRAMEWORK

2019 ◽  
Vol 8 (2) ◽  
pp. 133-138
Author(s):  
Arief Rahmawan ◽  
Novia Nur Rosyida
Keyword(s):  
Product Design ◽  
Quality Function Deployment ◽  
Education Institution ◽  
Industrial Technology ◽  
Business Unit ◽  
Quality Function ◽  
Customer Identification ◽  
Voice Of Customer ◽  
The Voice

University of Darussalam Gontor is a higher education institution which has Agro-Industrial Technology Department. As a department with mission to create Moslem technopreneur, student business unit is created as laboratory to produce vary agroindustry products, and yogurt YoFresh is one of their main products. Quality function deployment is one of the most important developed tools to ensure the quality of product and service. As an emerging business unit in agro-industrial technology department, QFD methodology is attempted to propose design characteristic of yogurt and match with voice of customer. This research is proposed to improve the quality and product design of product developed student business unit in Agro-Industrial Technology Department. This research consists of three stages by utilize QFD application, which are: (1) determine the voice of customer (2) determine of technical responses and (3) relationships between both stages. As the beginning, voice of customer identification is paramount as input of QFD application. Furthermore, identifying product characteristic by conducting interview with management of YoFresh is necessary in order to obtain technical response as the sub-matrix of QFD. To complete QFD analysis, relationships between previous stages is analyzed to obtain the score of technical responses. Results from this research will evaluate and give blossom opportunities for innovative agroindustry products. The more variative agroindustry products created, the more insight and experience for students to have. Through business unit, agroindustry department of UNIDA Gontor will successfully deliver the value of moslem technopreneur.

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