Pengembangan Alat Penggorengan Modern Berbasis QFD dan Analisis SWOT untuk Meningkatkan Efisiensi dan Keamanan Pengguna

Authors

  • Anggia Kalista Program Studi Teknik Industri, Fakultas Teknik, Universitas PGRI Ronggolawe
  • Moh. Muhyidin Agus Wibowo Program Studi Teknik Industri, Fakultas Teknik, Universitas PGRI Ronggolawe
  • Susanti Dhini Anggraini Program Studi Teknik Industri, Fakultas Teknik, Universitas PGRI Ronggolawe
  • Sholihah Az-zahro' Program Studi Teknik Industri, Fakultas Teknik, Universitas PGRI Ronggolawe

DOI:

https://doi.org/10.30737/jatiunik.v8i1.5975

Keywords:

Modern frying tools, QFD, SWOT, User efficiency, User safety

Abstract

The rapid development of the food industry along with the increasing mobility of the community drives the demand for more sophisticated, hygienic, and efficient kitchen utensils. However, frying utensils that are still often used have weaknesses, such as uneven heat distribution and less than optimal residue filtration. This can reduce product quality and production efficiency, so improvements are needed to maintain product consistency and quality. This research aims to redesign the frying device. The SWOT method in this study helps to identify weaknesses and opportunities for improvement in traditional frying utensils and  the Quality Function Deployment (QFD) method is used to identify user needs. The results of the study show that the development of this new frying device has proven to be more efficient compared to traditional convex pans, especially in a more even distribution of heat. With the addition of thermostat features, kitchen timer, gas detector, and waste filtration system. These innovations not only improve efficiency and convenience, but also provide additional protection for user safety.

References

H. B. Santosa, L. D. Indrasari, A. Komari, A. Y. Tripariyanto, and S. Rahayuningsih, “Pelatihan manajemen proses produksi bagi industri rumahan Baso Aci, Ngadiluwih, Kediri,” Community Empower., vol. 6, no. 6, pp. 950–955, 2021.

A. Susanto, A. Kalista, M. M. A. Wibowo, and S. D. Anggraini, “Perancangan Solar Fish Cooler untuk Meningkatkan Kualitas dan Keberlanjutan Ikan Segar di Pantai Jenu Tuban,” J. Manaj. Teknol. dan Tek. Ind., vol. 05, no. 2, pp. 92–100, 2023.

Diva Angelia, “Usaha Kuliner di Indonesia dalam Bingkai Statistik,” Goodstats.id.

Didin Fatihudin, “PEMASARAN JASA Strategi, Mengukur Kepuasan, dan Loyalitas Pelanggan,” 2019.

Anik Lestari, “Terhadap Word of Mouth Dengan Kepuasan Pelanggan Sebagai Variabel Intervening ( Studi Pada Pengunjung Timezone Plaza Surabaya, a. L. (2013). Terhadap Word of Mouth Dengan Kepuasan Pelanggan Sebagai Variabel Intervening ( Studi Pada Pengunjung Timezone Pla,” a, a. L. (2013). Terhadap Word Mouth Dengan Kepuasan Pelangg. Sebagai Var. Interv. ( Stud. Pada Pengunjung Timezone Plaza Surabaya ), 11(1)., vol. 11, no. 1, pp. 1–86, 2013.

A. S. MUDAWAMAH, “STRATEGI PEMASARAN PRODUK (AQIQAH) DITINJAU DARI SYARIAH MARKETING (Studi Kasus di Nurul Hayat Cabang Kediri),” no. 931315916, 2016.

G. Parolin, T. C. McAloone, and D. C. A. Pigosso, “How can technology assessment tools support sustainable innovation? A systematic literature review and synthesis,” Technovation, vol. 129, no. September 2023, 2024, doi: 10.1016/j.technovation.2023.102881.

E. Melpiana and A. Sudarajat, “Pengaruh Harga Dan Kualitas Produk Terhadap Keputusan Pembelian Pada Ms Glow Beauty,” Manag. Account. Expo., vol. 5, no. 1, 2022, doi: 10.36441/mae.v5i1.599.

R. S. Schillo, D. A. Isabelle, and A. Shakiba, “Linking advanced biofuels policies with stakeholder interests: A method building on Quality Function Deployment,” Energy Policy, vol. 100, no. January 2016, pp. 126–137, 2017, doi: 10.1016/j.enpol.2016.09.056.

N. Amalia, “Jurnal Studi Manajemen dan Bisnis Pengaruh Citra Merek, Harga Dan Kualitas Produk Terhadap Keputusan Pembelian (Studi Kasus Pada Konsumen Mie Endess Di Bangkalan),” Jsmb, vol. 6, no. 2, pp. 1–13, 2016.

M. Al Amin and R. Baldacci, “QFD-based optimization model for mitigating sustainable supply chain management adoption challenges for Bangladeshi RMG industries,” J. Clean. Prod., vol. 472, no. February, p. 143460, 2024, doi: 10.1016/j.jclepro.2024.143460.

M. Eldermann, A. Siirde, and J. Gusca, “QFD framework for selection of industry development scenarios,” Energy Procedia, vol. 128, pp. 230–233, 2017, doi: 10.1016/j.egypro.2017.09.060.

S. Rudolf et al., “Influencing Factors of Urban Factories and Their Products for Sustainable Urban Development,” Procedia CIRP, vol. 116, pp. 167–172, 2023, doi: 10.1016/j.procir.2023.02.029.

A. Putri R, U. Effendi, and Mas’ud Effendi, “Analisis Perencanaan Strategi Peningkatan Kualitas Pelayanan Konsumen Dengan Metode Quality Function Deployment (Qfd),” J. Ind., vol. 4, no. 1, pp. 41–52, 2020.

W. Wei and Z. Wang, “An Improved QFD Method for Rapid Response to Customer Requirements in Product Optimization Design,” Procedia CIRP, vol. 119, pp. 474–480, 2023, doi: 10.1016/j.procir.2023.01.010.

M. Zakaria, M. Kamal, and S. Syukriah, “Perancangan Alat Press Biji Melinjo Dengan Menggunakan Metode Quality Function Deployment (Qfd),” Ind. Eng. J., vol. 9, no. 1, p. 19, 2020, doi: 10.53912/iejm.v9i1.493.

K. M. S. Gad El Mola, “Developing a framework for integration of a green supply chain at energy production using fuzzy-QFD,” J. Eng. Res., no. July, 2023, doi: 10.1016/j.jer.2023.09.002.

Haryanto, “Penyusunan Draft Standard Operating Procedure (Sop) Pengolahan Keripik Pisang (Studi Kasus Di Suatu Industri Rumah Tangga Keripik Pisang Bandar Lampung),” Penyusunan Draft Stand. Oper. Proced. Pengolah. Keripik Pisang (Studi Kasus Di Suatu Ind. Rumah Tangga Keripik Pisang Bandar Lampung), vol. 18, no. 2, p. 14, 2012.

E. Nursubiyantoro and P. Puryani, “Perancangan Sistem Penelusuran Alumni (Tracer Study) Berbasis Web,” Opsi, vol. 9, no. 2, p. 85, 2016, doi: 10.31315/opsi.v9i2.2228.

L. Suryati, Manajemen pemasaran. suatu strategi dalam meningkatkan loyalitas pelanggan. 2015.

R. N. Afifah, M. Y. Lubis, and Y. N. Safrudin, “Perancangan Autolamp pada Mesin Cutting untuk Meminimasi Produk Cacat Menggunakan Metode QFD di CV. XYZ,” JATI UNIK J. Ilm. Tek. dan Manaj. Ind., vol. 6, no. 2, pp. 13–27, 2023.[22] I. Sulistiawan, H. B. Santoso, and A. Komari, “Perancangan Produk Kep Potong Rambut Dengan Mempertimbangkan Voice Of Customer Menggunakan Metode Quality Function Deployment,” JATI UNIK J. Ilm. Tek. dan Manaj. Ind., vol. 2, no. 1, p. 46, 2019, doi: 10.30737/jatiunik.v2i1.386.

J. A. Pradana, “Improving Performance Through Rest Time System Design: Physiological Integration and Quality Function Development,” AJIM (Airlangga J. Innov. Manag., vol. 2, no. 1, pp. 1–12, 2021.

T. Wicaksono, M. B. Hossain, and C. B. Illés, “Prioritizing business quality improvement of fresh agri-food smes through open innovation to survive the pandemic: A qfd-based model,” J. Open Innov. Technol. Mark. Complex., vol. 7, no. 2, 2021, doi: 10.3390/joitmc7020156.

Budi Harsanto, Dasar-Dasar Ilmu Manajemen Operasi. 2013.

R. A. Purnomo, Ekonomi Kreatif Pilar Pembangunan Indonesia, vol. 53, no. 9. 2016.

H. Halin, “Pengaruh Kualitas Produk Tehadap Kepuasan Pelanggan Semen Baturaja Di Palembang,” vol. 3, pp. 167–182, 2028.

A. F. R. Adi, “ANALISIS PENGARUH HARGA, KUALITAS PRODUK, DAN KUALITAS LAYANAN TERHADAP KEPUASAN PELANGGAN (Studi pada Waroeng Spesial Sambal cabang Lampersari Semarang),” Semarang, vol. 1, no. 3, p. 61, 2012.

S. Siahaan and G. Sirait, “Desain Kemasan Produk Menggunakan Metode Quality Function Deployment pada UKM Tahu di Batam,” J. Comasie, vol. 7, no. 4, pp. 11–20, 2022.

D. Sumrit and J. Keeratibhubordee, “An integrated SWARA-QFD under Fermatean fuzzy set approach to assess proactive risk mitigation strategies in recycling supply chain: Case study of plastic recycling industry,” J. Eng. Res., no. May, 2024, doi: 10.1016/j.jer.2023.11.007.

A. T. Wijayanti, T. S. Nova, and H. C. Suroso, “Perancangan Ulang Tata Letak Fasilitas (Re-Layout) pada Produksi Kerupuk di UD. Sekar,” Semin. Nas. Teknol. Ind. Berkelanjutan I (SENASTITAN I), vol. 1, no. 1, pp. 159–169, 2021.

E. Johan and D. S. Kodrat, “Faktor-Faktor Pembentuk Quality Control Kesegaran Daging Pada Perusahaan Akuna,” PERFORMA J. Manaj. dan Start-Up Bisnis, vol. 4, no. 3, pp. 416–424, 2021, doi: 10.37715/jp.v4i3.1654.

C. Harsito, A. Xaverius, S. D. Prasetyo, P. Wulansari, and J. A. Pradana, “Conveyor Pengangkut Sampah Otomatis dengan Load Cell dan Flow Sensor,” J. Mech. Eng. Manuf. Mater. Energy, vol. 5, no. 1, pp. 18–33, 2021, doi: 10.31289/jmemme.v5i1.4177.

A. Görener, K. Toker, and K. Uluçay, “Application of Combined SWOT and AHP: A Case Study for a Manufacturing Firm,” Procedia - Soc. Behav. Sci., 2012, doi: 10.1016/j.sbspro.2012.09.1139.

L. D. Indrasari et al., “Design of sustainable green supply chain management using house of risk,” AIP Conf. Proc., vol. 2952, no. 1, 2024, doi: 10.1063/5.0212379.

L. D. Indrasari, E. Nursanti, and P. Vitasari, “Model Strategi Green Logistic (Penyimpanan) Pada Perusahaan Modal AsingPT. XYZ,” Eng. - J. Bid. Tek. Fak. Tek. Univ. Pancasakti Tegal, vol. 9, no. 2, pp. 39–40, 2014.

A. Siswanto et al., “Strategi Bisnis Garam menggunakan SWOT-BMC,” JURMATIS (Jurnal Manaj. Teknol. dan Tek. Ind., vol. 5, no. 2, pp. 1–13, 2023.

A. Larasati, A. Chisbiyah, Lismi, and L. Hidayati, “Penerapan Focus Group Discussion Untuk Mengevaluasi Kualitas Layanan Jurusan Teknologi Industri,” Teknol. dan Kejuru., vol. 36, no. 2, pp. 197–204, 2013.

S. Kumar and A. Garnaik, “A Case Study in Chair by Applying Quality Function Deployment & Analytic Hierarchy Process,” no. 2006, pp. 1001–1007, 2016, doi: 10.15680/IJIRSET.2015.0501051.

R. Ginting, U. Tarigan, and N. Panjaitan, “The Application of Quality Function Deployment and Ergonomics: A Case Study for A New Product Design of A Texon Cutting Tool,” IOP Conf. Ser. Mater. Sci. Eng., vol. 495, no. 1, pp. 0–9, 2019, doi: 10.1088/1757-899X/495/1/012009.

R. Fitriani, A. Suseno, A. Fadilah, F. Ainun, and A. Pramudya, “Integrasi AHP, SWOT, dan QSPM untuk Pengembangan Strategi Keberlanjutan UMKM Kecap Segi Tiga,” Pros. Semin. Nas. Tek. Ind., pp. 1017–1027, 2023.

Downloads

PlumX Metrics

Published

2024-10-17

How to Cite

Kalista, A., Muhyidin Agus Wibowo, M., Dhini Anggraini, S., & Az-zahro’, S. (2024). Pengembangan Alat Penggorengan Modern Berbasis QFD dan Analisis SWOT untuk Meningkatkan Efisiensi dan Keamanan Pengguna. JATI UNIK : Jurnal Ilmiah Teknik Dan Manajemen Industri, 8(1). https://doi.org/10.30737/jatiunik.v8i1.5975

Issue

Vol. 8 No. 1 (2024): October

Section

Articles

License

Creative Commons License

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

Information regarding Copyright and Licensing at JATI UNIK as follows:

  1. Licensed Use of Non - Commercial Articles will be governed by the Creative Commons Attribution license, which is featured on the Creative Commons Attribution Non-Commercial Share A Like 4.0 International License.
  2. The author guarantees that the articles published through JATI UNIK are original and do not contain statements that violate the law do not violate others' rights are subject to copyright, which is held exclusively by the author and free from the rights of third parties. The author is allowed to quote from various sources used for research and not to harm any party.
  3. JATI UNIK disseminates articles published with the rules set by Creative Commons. UNIK JATI license allows users to copy, distribute, display, and work for non-commercial purposes. Users also need to connect authors and JATI UNIK with the distribution of articles in journals.
  4. The Author rights, namely copyrights, ownership rights, patents, rights to use the substance of articles in the future, rights to reproduce articles for personal purposes and not to be traded, rights to conduct personal archives, rights to contract used for the non-exclusive distribution of articles published in the form a book and acknowledge the initial publication of the article originating from JATI UNIK.
  5. Suppose articles published by the author through JATI UNIK are compiled with other authors. In that case, it is necessary to create a form containing the authority of all authors involved in the article's production by including the agreement agreed upon by all authors in the article.
  6. The next point is, the agreement can be terminated if the author or JATI UNIK violates the agreement and cannot make repairs to the customer within a maximum of 2 months after being given information asking for the violation to be corrected. If there is no violation of the agreement, the license will automatically terminate and affect UNIQUE JATI UNIK.
  7. Regarding royalties, so far, if it is following applicable legal regulations, the author will waive his right to collect royalties on articles that have been licensed by JATI UNIK.
  8. In publishing the article, the editorial process is successful. JATI UNIK will continue it. JATI UNIK has the right to adjust articles related to punctuation, spelling, capital letters, references used, and usage adapted to JATI UNIK. The author acknowledges that the article can be published and accessed free of charge by the public.