| dc.contributor.author | Fadillah, Yusuf | |
| dc.date.accessioned | 2025-04-09 | |
| dc.date.available | 2025-04-09 | |
| dc.date.issued | 2022 | |
| dc.identifier.uri |
https://repositori.unhar.ac.id/handle/1423/tingkat-kepuasan-konsumen-pada-produk-keripik-singkong-menggunakan-metode-delphi-dan-servqual-di-ud-rezeki-baru
| |
| dc.description.abstract |
UD. Rezeki Baru is a business engaged in the processing of snacks, namely cassava chips. With regard to the company, In the field of snack food processing, there needs to be consumer satisfaction which is useful for improving the quality of cassava chips products so that they can compete in the market share and produce products in accordance with consumer expectations. From the data on the number of consumers in June as many as 300 and tends to decrease in August as much as 220. Is the number of consumers related to the quality of the products provided by UD.Rezeki Baru. The results of interviews with several consumers stated that they were not satisfied with the taste due to lack of consistency. Research on the level of quality is important to do. the cause of the lack of product quality which will be useful for improving quality and reducing the high value of audits in products. Through the Delphi method it is hoped that a consensus opinion or problem will be obtained quantitatively while the Servqual method can determine consumer perceptions and expectations for improving the quality of cassava chips production so that UD. Rezeki Baru for the better.
In determining consumer satisfaction of cassava chips products at UD. New Rezeki Baru is included in the effective criteria. This can be proven based on the results of questionnaires and research that has been carried out to determine the level of consumer satisfaction using the Delphi and servqual methods, it is found that the most dominant attribute is in the sense that is inconsistent with the percentage value using the Delphi 10% method and the Servqual Gap (gap). -0.36) with this, the main priority must be paid attention to quality improvement with the solution given is that there must be high supervision so that the chips and seasonings are mixed evenly to produce a flavor consistency that makes customers want to continue buying chips at UD. Rezeki Baru.
Keywords: Level of customer satisfaction, Delphi and Servqual.
| en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitas Harapan Medan | en_US |
| dc.subject | TINGKAT KEPUASAN KONSUMEN | en_US |
| dc.title | TINGKAT KEPUASAN KONSUMEN PADA PRODUK KERIPIK SINGKONG MENGGUNAKAN METODE DELPHI DAN SERVQUAL DI UD. REZEKI BARU | en_US |
| dc.type | Skripsi | en_US |
