| dc.description.abstract | As a new product, the information of customer satisfaction was strongly needed by corn
noodle product for quality improvement. This research objective were to identify customer
expectations, product attributes and customer satisfaction to the corn noodle, and to develop a
strategy for product improvement. Questionnaire was addressed to customers for data
collection which was analyzed using Quality Function Deployment (QFD) method. The result
could be seen from house of quality as a situation of customer expectation. The result showed
that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color
and texture, only taste could be reached by corn noodle product. In targeting aspect, found that
corn noodle could meet the target of technical response such as quantity of egg and salt. Other
technical responses such as quantity reduction of wheat flour to keep the taste and additional
quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The
strategy of product improvement is detailed in this paper. | en_US |
