Analisis Kebutuhan Konsumen untuk Peningkatan Kualitas Berkelanjutan pada Produk Ikan Asap

Authors

  • Arief Rahmawan Universitas Darussalam Gontor
  • Tian Nur Ma’rifat Universitas Brawijaya
  • Ainu Rahmi Politeknik Pembangunan Pertanian Malang

DOI:

https://doi.org/10.15578/chanos.v22i1.14339

Keywords:

agroindustri, house of quality, pengembangan produk, UMKM

Abstract

Kegiatan pengasapan ikan merupakan usaha pengolahan ikan secara tradisional yang prospek pengembangannya cukup baik. Produk ikan asap merupakan makanan yang siap dikonsumsi karena selama proses pengasapan ikan telah mendapat perlakuan panas yang cukup untuk mematangkan daging ikan dan membunuh bakteri patogen. Penelitian ini bertujuan untuk menganalisis kebutuhan konsumen produk ikan dengan mengimplementasikan metode house of quality. Teknik pengambilan data berupa penyebaran kuesioner skala Likert untuk mengidentifikasi kebuthan konsumen terhadap produk ikan asap serta focus group discussion dengan pemilik usaha untuk mendapatkan data mengenai respon teknis. Hasil penelitian menunjukkan bahwa terdapat dua voice of customer yang menjadi prioritas untuk ditingkatan, yaitu (1) aspek ketersediaan produk yang dapat dibeli di banyak tempat serta (2) peningkatan kualitas tekstur daging ikan asap. Kedua varibel memiliki nilai satisfaction performance 3,512 dan 3,616. Dari sisi respon teknis, standar pengasapan berkontribusi sebesar 4,362 dan standar pengemasan berkontribusi sebesar 2,988 terhadap voice of customer. Hal tersebut menunjukkan bahwa kedua standar perlu untuk dirancang agar produk ikan asap memenuhi kebutuhan konsumen.

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Published

2024-06-30

Issue

Vol. 22 No. 1 (2024): CHANOS CHANOS

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