Aplikasi metode quality function deployment (QFD) dalam perancangan produk tempoyak

Alavia Hardiyanti, Karseno Karseno, Ervina Mela


Tempoyak is a food that made from fermented durian flesh with the addition of salt. In product development, one of the ways to get products that are in accordance with consumer desires is the Quality Function Deployment (QFD) method. QFDis a design method that can be used to meet customer requirements and evaluate product performance. The research objectives areknowing attributes of consumer requirements for tempoyak products, knowing the technical parameters in the manufacture of tempoyak products, and knowing the priority of consumer requirements, the level of importance and technical parameters in designing tempoyak products. The results showed that there were 17 attributes that consumers wanted, namely sweet-sour taste, yellowish white color, tempoyak aroma, price <Rp. 50,000 per kilogram, there is a label on the packaging, the primary color of the transparent packaging, the small package size is 250gram, the jar packaging, the inclusion of the composition, useful for maintaining the digestive system, the inclusion of the expiration date, the inclusion of the halal logo, the inclusion of BPOM, the inclusion of the production date, the inclusion of instructions for storage , inclusion of serving suggestions, and cleanliness of the tempoyak production process. The results also show that there are 8 technical parameters, namely the preparation of raw materials, separation of durian flesh from seeds, mixing of durian meat with salt, fermentation, packaging, labeling, BPOM registration, and MUI halal registration. Attributes of consumer requirements that are of high priority are the inclusion of an expiration date, cleanliness of the tempoyak production process, the inclusion of a halal logo, a label on the packaging, and the inclusion of BPOM. Technical parameters that are of high priority in tempoyak development are labeling, preparation of raw materials, packaging, fermentation, and mixing of durian meat with salt.


Tempoyak;Palembang; Quality Function Deployment;


Akao, Y. 2014. The Method for Motivation by Quality Function Deployment (QFD). Nang Yan Business Journal. 1: 1-9.

Buletin Plasma Nutfah. 2005. Keanekaragaman Jenis dan Sumber Plasma Nutfah Durio (Durio sp) di Indonesia. Vol. 11. No. 1.

Ficalora, J. P. 2009. Quality function deployment and six sigma: A QFD handbook. Pearson Education.

Jaiswal, E. S. 2012. A case study on quality function deployment (QFD). Journal of mechanical and civil engineering. 3: 27-35.

Janssen, E. H., Singh, A. S., Van Nassau, F., Brug, J., Van Mechelen, W. & Chinapaw, M. J. 2014. Test–retest reliability and construct validity of the DOIT (Dutch Obesity Intervention in Teenagers) questionnaire: measuring energy balance-related behaviours in Dutch adolescents. Public health nutrition. 17: 277-286.

Lee, Z., Pai, C. & Yang, C. 2012. Customer need and technology analysis in new product development via fuzzy QFD and Delphi. WSEAS Transactionson Business and Economics. 9: 1-15.

Maritan, D. 2015. Practical Manual of Quality Function Deployment. Springer International Publishing. Switzerland.

Ramadhani, P., Mahadi, I., Zulfarina. 2019. Efektivitas Penambahan Garam pada Pembuatan Tempoyak Durian (Durio zibethinus Murr) sebagai Rancangan Lembar Kerja Peserta Didik dalam Pembelajaran Bioteknologi di Sma. Skripsi. Universitas Riau.

Yuliana, N. 2007. Pengolahan Durian (Durio zibethinus) Fermentasi (Tempoyak). Jurnal Teknologi dan Industri Pertanian. Vol. 12, No 2.





  • There are currently no refbacks.

Copyright (c) 2022 Alavia Hardiyanti , Karseno, Ervina Mela Dewi

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.