Successfully Earning a Bachelor's Degree, Dorothy Bertie Formulates a Strategy to Improve the Quality of Cold Pressed Juice Products for Fruit in Bottle MSMEs.

Dorothy Alma Bertie or who is often called Dothy, has just earned her Bachelor of Agricultural Technology (S.TP.). Dothy successfully graduated from the Agroindustrial Technology Study Program, Faculty of Agricultural Technology, Udayana University by conducting research entitled "Analysis of Levels of Interest and Consumer Satisfaction and Strategies to Improve Product Quality of Cold Pressed Juice Fruit in Bottle" under the guidance of Dr. Ir. Amna Hartatii, M.P. and Cokorda Anom Bayu Sadyasmara, S.TP., M.Sc.

 

The background for Dothy's research is the existence of the latest product type from MSME Fruit in Bottle, namely cold pressed juice which is considered less well known and less attractive to consumers, with the aim of identifying product attributes and determining the level of interest and consumer satisfaction in cold pressed juice Fruit in product. bottles. In addition, this research was also conducted to determine the right product quality improvement strategy.

 

The main data collection in this study was carried out by distributing questionnaires related to the analysis of consumer interests and satisfaction with cold pressed fruit juice in bottles at the offline stores of the Tukad Pancoran and Komodo Island branches. In addition to surveying consumer interests and satisfaction, additional data collection was also carried out by means of interviews and brainstorming with the operational manager of Fruit in Bottle. As for the entire data collection process, data is obtained to compile technical parameters, correlation matrices, and trade off matrices, technical importance values, and relative technical importance values ??which will then be formed into a House of Quality (HOQ).

 

Dothy reported that the results show that the attributes that are considered important by consumers of cold pressed juice Fruit in Bottle are the attributes of freshness, taste, completeness of label information, packaging form, aroma, price, volume, variant, and texture or consistency. She also said that strategies that can be recommended to improve product quality are "evaluating and improving the attributes of variants, prices, and the completeness of label information, while to improve performance, it is necessary to evaluate the technical parameters of product distribution, pressing of raw materials, sorting of raw materials. , closing the bottle, and labeling the package,” she said