Implementasi Green QFD II pada Perbaikan Kualitas Produk Tahu
Abstract
Meningkatnya kesadaran konsumen terhadap produk ramah lingkungan mendorong pelaku usaha kecil dan menengah untuk meningkatkan kualitas produk dengan tetap memperhatikan aspek lingkungan dan biaya. Penelitian ini bertujuan untuk mengusulkan perbaikan kualitas produk tahu menggunakan metode Green Quality Function Deployment II (Green QFD II). Penelitian dilakukan dengan metode studi kasus pada UKM Tahu Asli HB melalui integrasi kebutuhan konsumen, dampak lingkungan, dan biaya produksi dalam proses pengembangan produk. Data dikumpulkan melalui survei konsumen, observasi proses produksi, dan analisis biaya. Metode Green QFD II diterapkan melalui tiga matriks utama, yaitu Quality House, Green House, dan Cost House. Hasil penelitian menunjukkan bahwa prioritas perbaikan produk mencakup peningkatan rasa, kelembutan tekstur, daya tahan produk, kesesuaian ukuran, harga yang terjangkau, serta proses produksi yang ramah lingkungan. Selain itu, usulan perbaikan berpotensi menurunkan dampak lingkungan dan biaya produksi. Temuan ini menunjukkan bahwa Green QFD II efektif digunakan untuk pengembangan produk tahu yang berkelanjutan.
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