Open AccessProduct development of avocado-coffee using Quality Function Deployment method in Doesoen Sirap coffee shop, Semarang, Central Java
Author(s) -
Z S Prihastari,
Iman Sabarisman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/924/1/012048
Subject(s) - coffee shop , taste , product (mathematics) , business , quality (philosophy) , sugar , agricultural science , conjoint analysis , marketing , mathematics , advertising , preference , food science , environmental science , biology , statistics , philosophy , geometry , epistemology
The millennial lifestyle encourages the development of coffee drinks, accompanied by the proliferation of coffee shops. Coffee and avocado are some of the potential plantation products in Dusun Sirap, Semarang. Currently, there is no processing of avocado plantation products at the coffee shop. This study aimed to produce avocado coffee at the Doesoen Sirap coffee shop according to consumer preference by Quality Function Deployment method. Data collection was carried out by distributing questionnaires and interviews. The questionnaires showed that seven attributes, namely taste, texture, color, size, price, topping, and drinking aids in avocado coffee on the market today, have not satisfied consumers. Therefore, technical needs are required to achieve customer satisfaction on these attributes. Avocado coffee has eight technical requirements. One of the highest technical requirements is the mass ratio of avocado, ice, water, and sugar to create the sweet taste of avocado juice. After forming the House of Quality matrix, there are three design concepts for the avocado coffee prototype that will be made. Based on interviews with the shop barista as a trained panelist, avocado coffee products with a sugar dose of 25 mg were the chosen concept.