Quality characteristic determination of red dragon fruit noodle with Kano Model and QFD Method

Abstract

Red dragon fruit noodles in Samarinda, East Kalimantan have quality attributes that differ from other food commercial products. Therefore, the determination of quality attribute of red dragon fruit noodles need to be investigated. This paper discusses the use of Kano model and Quality Function Deployment (QFD) method for determining the quality parameters of red dragon fruit noodles. Kano questionnaire and Voice of Customer (VOC) questionnaire were used to categorize consumer-defined attributes and the level of importance of consumer defined attributes. The result obtained that 14 attributes are in One Dimensional category, 1 attributes in Must Be category and 13 attributes in Indifferent category. It is finally concluded that the consumer prefer red dragon fruit noodles with soft texture, thoroughly cooked, easily carried, fast and practical served and served in hot temperature. Technical parameters that need to be exist are technical presentation and the amount of wheat flour.