Product development of Amorphophallus muelleri Bl. Synbiotic yogurt using Quality Function Deployment method

Abstract

The COVID-19 pandemic has significantly changed and impacted various aspects of life. The customer behavior of the Indonesian people has changed during this pandemic. Increasing public awareness of health is an opportunity to develop functional foods which can improve the body’s immune system. Some probiotic dairy products, e.g., yogurt, are currently being developed with the addition of prebiotics and are also known as synbiotic yogurt. This research aims to develop an Amorphophallus muelleri Bl. Synbiotic yogurt product design based on customer requirements and engineering characteristics. The method used in this study is the Quality Function Deployment (QFD) method. Quality Function Deployment is a method to develop product design quality to achieve customer satisfaction. The results showed that the product attributes customers want for yogurt include a rather strong aroma, a slightly sour and sweet taste, a thick texture, and a production volume of 250 ml packaged in cup packaging.