Quality Development of Products Based on Consumer Preferences: A Case Study of the Bread and Chocolate Cake Product

International Journal of Industrial Engineering

© 2019 by SSRG - IJIE Journal

Volume 6 Issue 2

Year of Publication : 2019

Authors : Humiras Hardi Purba

10.14445/23499362/IJIE-V6I2P103

How to Cite?

Humiras Hardi Purba, "Quality Development of Products Based on Consumer Preferences: A Case Study of the Bread and Chocolate Cake Product," SSRG International Journal of Industrial Engineering, vol. 6,  no. 2, pp. 21-25, 2019. Crossref, https://doi.org/10.14445/23499362/IJIE-V6I2P103

Abstract:

Quality product is an important aspect for consumers before dealing to accept or reject a product or service. Consumers preference include quality attributes who desired become the basic of product development priorities. This study aimed to identify quality attributes of bread and chocolate cake product that are a priority of development. There were an eleven bar chocolate product quality attributes identified, namely: taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness and discount. Consumer preferences to the quality of bread and chocolate cake product was acquired through filling questionnaires on the importance and performance level by the consumers. The analysis result using importance performance analysis method shows that taste, texture, aroma, product appearance, variety, freshness, health and packaging are priority attributes to be developed.

Keywords:

chocolate cake and bread, quality product, consumer preference, importance performance analysis

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