| dc.description.abstract |
The purpose of this study is to find out the cause of the decrease in the quality of fried chicken at Fried Chicken Hisan by using the Quality Function Deployment (QFD) method to find out how to improve the quality of Fried Chicken Hisana by using the Quality Function Deployment (QFD) method. The method used in this study is the Quality Function Deployment (QFD) method, the instrument of this research is in the form of a questionnaire distributed to Hisana Fried Chicken consumers. From the results of research based on the QFD method on the HOQ matrix, it is known that the highest value of technical parameters is in the House Of Quality (HOQ) 124.92 ( 50.85%), yes, the temperature in the frying process with a value as large as this is due to the correlation matrix between the attributes of interest and the technical parameter attributes affecting many attributes such as the level of maturity of fried chicken, texture of creaminess and aroma of fried chicken and very influential on the final result if the this process is not good, the end result is not good, while the value of the attribute improvement ratio in this condition the maturity level attribute has a value of (0.75) which is a high improvement value among the other attributes. This shows that these two attributes must be improved and paid attention to by Hisana Fried Chicken. The quality improvement that can be done for Hisana Fried Chicken fried chicken products is by increasing the quality of the attribute of the maturity level of the chicken by paying attention to the temperature in the frying process because the temperature influences a lot. attributes such as the maturity level of fried chicken, creamy texture and fried chicken aroma and very influential on the final result if the process is not good then the end result is not good
Keywords: Quality Function Deployment (QFD), House Of Quality (HOQ), Hisana Fried Chicken | en_US |
