Synchronization of perception of producers and customers in an effort to improve the quality of services and products of Puger shrimp paste

Abstract

This research was conducted using a qualitative descriptive method, which is to identify the quality of puger shrimp paste products from the producer and customer sides, namely taste, color, texture, food safety and packaging. Identification of service quality, namely identifying the form of services provided by producers, identifying customer responses to the form of services and product quality provided by puger shrimp paste producers, and identifying and analyzing detailed activities that must be carried out in each type of main activity in an effort to support the achievement of improved service quality and puger shrimp paste product. Furthermore, the results of the identification that have been carried out will be used as material to compile a service and product blue print as a discourse to be used as material for a study of the stages of the process of preparing puger shrimp paste products and submission to customers. The targeted outputs of this research are: (1) sustainable puger shrimp paste processing agro-industry business management model; (2) Regional superior food products with quality and in accordance with customer perceptions; (3) suitability of perceptions of puger shrimp paste producers with customer perceptions as a form of synchronization of processes and results.