Formulating a Product Quality Improvement Strategy at Babi Guling Restaurant, Leading Yuli Widra to Earn a Bachelor's Degree in Agricultural Technology

Ni Made Yuli Widra Yanti, who is often called Yuli, has just got her bachelor's degree, Bachelor of Agricultural Technology (S. TP.) last July at the Agroindustrial Technology Study Program, Faculty of Agricultural Technology, Udayana University. Yuli's research was carried out under the guidance of Dr. Dewa Ayu Anom Yuarini, S.TP., M.Agb and Mr. Ir. A. A. P. Agung Suryawan Wiranatha, M.Sc., Ph.D. by raising the topic of Product Quality Improvement Strategies for Babi Guling Restaurants in Tabanan.

 

The research conducted was to conduct a survey of consumer satisfaction analysis at one suckling pig restaurant in Tabanan and two of its competitors. This research was conducted by distributing questionnaires containing 14 valid and reliable product quality attributes to consumers who had consumed the products of Men Janji Babi Guling Restaurant and its two competitors. In addition, data collection was also carried out by conducting interviews with the owners of suckling pig restaurants.

 

Yuli reported that a strategy that can be recommended to improve the quality of suckling pig restaurant products is to evaluate the attributes that have the highest improvement ratio values, namely the attribute appearance of lawar color, taste of sambal, chopped lawar size, lawar taste and crispness of suckling pig skin.

 

 

In addition, she also said that "an evaluation of the technical parameters with the highest level of technical importance, namely storage of suckling pig, lawar storage, pork rolling, rice storage, and gravy storage needs to be carried out", she said.