Designing Instant Corn Rice Using the Product Design Phase of Quality Function Deployment

Abstract

Corn rice is one of popular foods in Madura. It refers to main meal consisting of rice grains and grinding corn. Often, it takes long time for preparation; thus, instant product of corn rice is needed. The purpose of this study aims to design Madura instant corn rice products according to consumer preference. Development of product design development involves Quality Function Deployment (QFD) method of the product design phase. The results of this study indicate eleven stages of the process carried out to make instant corn rice products. The product was made as follows: (1) sorting, carried out to select good quality corn, (2) milling, carried out to operate size reduction of the corn, (3) sieving, carried out to produce uniform corn rice faction, and (4) weighing. Washing and soaking of corn was required to remove foreign materials; then followed by steaming, drying 1, boiling, cooling, and drying 2. Ultimately, instant corn rice was packaged. In this regard, boiling process showed importance, with a value of 492,921, then sorting with a value of 454,721, and drying process with a value of 432,446.