Kaeri, Y., Sugawara, K., Moulin, C., & Gidel, T. PENGEMBANGAN PRODUK ROWE LUWA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD). C., Luthfiyanti, R., Agustina, W., & Gasong, L. Engineering for Rural Development, 19, 1053–1058. Study of efficiency of peeling machine with variable deck. Environmental impact assessment of conventional and organic milk production. IOP Conference Series: Materials Science and Engineering, 297(1). Experimental and numerical investigations of heat transfer and thermal efficiency of an infrared gas stove. Ĭharoenlerdchanya, A., Rattanadecho, P., & Keangin, P. International Journal of Production Research, 37(11), 2499–2518. Rating the importance of customer needs in quality function deployment by fuzzy and entropy methods. A foundational observation method for studying design situations. ![]() Brainstorming Variants to Favor Creative Design. Proceedings DESIGN 2008, the 10th International Design Conference, 281–288.īonnardel, N., & Schuman, R. Quality Function Deployment (QFD)-can it be used to develop food products? Food Quality and Preference. Design of an Improved Cooking Stove Using High Density Heated Rocks and Heat Retaining Techniques. A., Nuwagaba, G., Kizza, S., & Turinayo, Y. ![]() The attributes were ignition system used heat element, stainless steel, the design used modular systems, used LPG fuel, input, and output process from the same side, temperature and steam disperse equally, and used under steam pressureīantu, A. Using fuzzy logic to rank engineering characteristics that meet customer requirements, obtain eight attributes for the design criteria of cassava steamer. Translating customer requirements to engineering characteristics obtain ten attributes. There was 12 attribute of customer requirements however, one attribute failed to meet minimum customer importance weight criteria. House of Quality, the first matrix of QFD, was used to obtain engineering characteristics priority. All qualitative data were analyzed using fuzzy logic to quantify the value of customer requirements and engineering characteristics. The survey gathered data about customer requirements and pointed to employees in the krepek tette industry located in central production, Blumbungan sub-district, Pamekasan. The research aims to investigate criteria steamer design that meets customer needs. To achieve a good steamer design, gathering information about customer need is a fundamental step to accomplish. One of the solutions is to re-design the steamer for the steaming process of raw cassava. The production process technology in SMEs needs to be upgraded to achieve sustainable production. To support sustainable development goals (SDGs), explicitly ensuring sustainable consumption and production pattern. The condition makes the steaming process contributes significantly to the resulting carbon footprint. In the krepek tette industry, the steaming process is dependent on wood as fuel. ![]() This product is usually produced by a small-medium enterprise (SME). Generally, this product is a famous souvenir from the city. Krepek tette is one of the traditional chips from Pamekasan.
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