Perancangan dan Pengembangan Produk Sambal Ayam Suwir Menggunakan Metode Quality Function Deployment (QFD)
Keywords:
product development, quality function deployment, sambalAbstract
Sambal is a condiment beloved by nearly all Indonesians, including the community at Pomosda. This study aims to design and develop a ready-to-eat packaged sambal product featuring shredded chicken, named Sambal Sersan, tailored to the needs of the students and the community, using the Quality Function Deployment (QFD) approach. Voice of the Customer was collected through initial interviews and structured questionnaires administered to 30 respondents, then translated into technical characteristics using the House of Quality matrix. Product evaluation was conducted through organoleptic testing of sensory attributes, a business feasibility analysis based on cost of goods sold (COGS), R/C Ratio, and Break-Even Point (BEP). The research results showed that the priority technical characteristics identified through HoQ were spice cooking time, degree of doneness, and oil usage ratio. The results of the organoleptic test for taste, aroma, color, and overall appearance yielded an average score of 3.2 (maximum 4). In terms of business feasibility, production was deemed viable with a COGS of Rp17,500/piece; a selling price of Rp20,000/piece; an R/C Ratio of 1.14; and a BEP reached at 70 pieces. Based on Product Life Cycle analysis, the product is in the introduction phase in the local market; therefore, a penetration pricing strategy, limited distribution within boarding schools, and the use of word-of-mouth as a marketing method are the most relevant approaches. This study confirms that the integration of VoC, QFD, and PLC analysis can result in community-based food products that are well-received in terms of sensory quality and economically viable for development.
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Copyright (c) 2026 Khoirul Anwar; M. Muafiq Yazid Soleh, M. Wahyu Satria Ardana, Siti Hidayaturrahma; Deny Kurniawati
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