Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial
Article Sidebar
Accepted
11 August 2022
Published
27 December 2022
Keywords:
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chocolate drink, Kano, sensory evaluation, structural equation model (SEM), total unduplicated reach and frequency (TURF)
Abstract
Sensory attribute is one of quality parameter that affects buying intention of consumer for commercial instant chocolate drink product. Evaluation of consumer liking using hedonic method or ideal profile method was not enough to fulfill consumer satisfaction. This research aims to identify sensory attributes which are able to give consumer satisfaction using survey method integrated with structural equation model (SEM), Kano method, and total unduplicated reach and frequency (TURF). Kano method is used to evaluate sensory attributes based on consumer satisfaction, while TURF is used to identify sensory component which is able to increase buying intention of consumers with regard to the range and frequency for chocolate instant commercial drink. Preliminary research conducted by modelling consumer preferences suggested that there was an influence of 0.76 sensory attributes to consumer satisfaction. Seven samples were purchased from market and evaluated by 30 untrained panelists using home use test with an approach of consumer habit to consume hot chocolate drink once a week. The panelists were chosen from people who consume commercial instant chocolate drink. Results of this research showed that sensory attributes creamy (texture) and dark chocolate (color) were attractive features which were able to improve consumer satisfaction. Atribute sweet (taste) was categorized as must-be features, while flavor, aroma, and color were classified as one-dimensional features. Combination of attributes in one category can improve the range to reach the targeted consumers and frequency of consumers towards the product, for example attribute creamy can reach 97%, but combination of attributes creamy and thickness can reach 100% of the targeted consumers.
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Tontini G, Picolo JD. 2014. Identifying the impact of incremental innovations on customer satisfaction using a fusion method between importance-performance analysis and Kano model. Int J Qual Reliability Manag 31: 32-52. https://doi.org/10.1108/IJQRM-05-2012-0062
Utami RR. 2012. Integrasi model Kano dan QFD untuk perbaikan kualitas permen cokelat. J Riset Industri 6: 253-261.
Violante MG, Vezzetti E. 2015. Virtual interactive e-learning application: An evaluation of the student satsifaction. Comput Appl Eng Educ 23: 72-91. https://doi.org/10.1002/cae.21580
Wang S, Zhang S, Adhikari K. 2019. Influence of monosodium glutamate and its substitutes on sensory characteristics and consumer perceptions of chicken soup. Foods 8: 77-92. https://doi.org/10.3390/foods8020071
Wardy W, Mena B, Nongtaodum S, No HK, Prinyawiwatkul. 2014. Exploring the drivers of purchase intent and consumer satisfaction of chiken eggs using principal component analysis and The Kano model. J Sens Stud 29: 463-473. https://doi.org/10.1111/joss.12127
Aurellia T, Perdana H. Penerapan structural equation modelling partial least square pada kepuasan masyarakat terhadap pelayanan publik Kepolisian Kalimantan Barat. Bimaster 9: 475-482. http://doi.org/10.26418/bbimst.v9i4.41825
[BPS] Badan Pusat Statistik. 2019. Statistik Kakao Indonesia. Jakarta: Badan Pusat Statistik. https://www.bps.go.id. [30 Juni 2021].
Aliakbarian B, Casazza AA, Nani A, Perego P. 2017. Production of chocolate powdered baverage with enhanced instant properties. Chem Eng Trans 57: 877-882. http://doi.org/10.3303/CET1757147
Aprotosoaie AC, Luca SV, Miron A. 2016. Flavor chemistry of cocoa and cocoa products—an overview. Compr Rev Food Sci Food Saf 15: 73-91. https://doi.org/10.1111/1541-4337.12180
Baldus BJ, Austin MS. 2013. The rules of community engagement. Communispace. http://cdn2.hub spot.net/hubfs/373439/C_Space_Case_Studies/Rules_of_Community_Engagement_Sept2013.pdf. [04 Maret 2022].
Barlagne C, Cornet D, Blazy J-M, Diman J-L, Ozier-Lafontaine H. 2017. Consumers’ preferences for fresh yam: A focus group study. Food Sci Nutr 5: 54-66. https://doi.org/10.1002/fsn3.364
Borgianni Y. 2018. Verifying dynamic Kano’s model to support new product/service development. J Industrial Eng Manag 11: 569-587. https://doi.org/10.3926/jiem.2591
Camm JD, Christman J, Narayanan A. 2021. Total unduplicated reach and frequency optimization at procter & gamble. Informs J Appl Anal 52: 149-157. https://doi.org/10.1287/inte.2021.1096
Cempaka L, Rahmawati EA, Ardiansyah, David W. 2021. Sensory profiles of chocolate drinks made from commercial fermented cocoa powder and unfermented cocoa beans. Curr Res Nutr Food Sci 9: 988-999. https://doi.org/10.12944/CRNFS J.9.3.26
Godoi FC, Ningtyas DW, Geoffroy Z, Prakash S. 2021. Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk. Food Hydrocoll 115: 106628. https://doi.org/10.1016/j.foodhyd.2021.106628
Imtiyaz H, Soni P, Yukongdi V. 2021. Role of sensory appeal, nutritional quality, safety, and health determinants on convenience food choice in an academic environment. Foods 10: 345. https://doi.org/10.3390/foods10020345
Kuesten C, Bi J. 2021. TURF analysis for CATA data using R package ‘turfR’. Food Qual Prefer 91: 104201. https://doi.org/10.1016/j.foodqual.2021.104201
Lamore J. 2019. Optimizing product assortment with total unduplicated reach and frequency analysis in SAS/OR. Paper SAS2981-2019. https://www. sas.com/content/dam/SAS/support/en/sas-glob al-forum-proceedings/2019/2981-2019.pdf. [23 Februari 2021].
Lee N, Lee J. 2021. Comparison of home use tests with differing time and order control. Foods 10: 1275. https://doi.org/10.3390/foods10061275
MacKenzie JR. 2021. Exploring The Relationships Between Sensory, Consumer, Volatile, and Physicochemical Analyses and Their Impact on Flavor in High-Quality Apples. [Tesis]. Ontario: University of Guelph.
Mansour MAAF, Alsulamy S. 2013. Evaluating association between implementation of ISO 14031 guidelines and ISO 14001 certification by industrial sector in Saudi Arabia. J Environ Eng Landsc Manag 29: 61-71. https://doi.org/10.3846/jeelm.2021.14123
Muktiningrum TA, Fauza G, Ariviani S, Muhammad DRA, Affandi DR. 2022. Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA). E3S Web Conf 344: 04005. https://doi.org/10.1051/e3sconf/202234404005
Niimi J, Collier ES, Oberrauter L-M, Sörensen V, Norman C, Normann A, Bendtsen M, Bergman P. 2022. Sample discrimination through profilinf with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT). Food Qual Prefer 95: 104377. https://doi.org/10.1016/j.foodqual.2021. 104377
Putri NT, Sukma M. 2021. Development of chocolate beverage products by considering consumer preferences. Proceedings of the Second Asia Pacific International Conference on Industrial Engineering and Operations Management 2021; 2021 September 14-16; 1782-1793. Surakarta, Indonesia.
Rahmayuni I, Humaira, Defni. 2016. Pemanfaatan metode Kano untuk menilai tingkat kepuasan pengguna terhadap fungsionalitas sistem informasi kepegawaian (Studi kasus: AKNP Palawan). J Invotek Polbeng–Seri Informatika 1: 133-139. https://doi.org/10.35314/isi.v1i2.132
Rangkuti EM, Matondang AR, Ginting R. 2013. Analisis kepuasan pelanggan dengan pendekatan model Kano serta aplikasi quality function development (QFD) untuk meningkatkan mutu pelayanan jasa perbankan. J Teknik Industri USU 1: 1-7.
Rivas JCM, Dietze M, Zahn S, Schneider Y, Rohm H. 2018. Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates. Eur Food Res Technol 244: 1407-1414. https://doi.org/10.1007/s00217-018-3054-z
Rosniati. 2016. Pengembangan minuman instan cokelat–kedelai sebagai minuman kesehatan. J Industri Hasil Perkebunan 11: 33-42. https://doi.org/10.33104/jihp.v11i1.3408
Ruiz-Capillas C, Herrero AM. 2021. Sensory analysis and consumer research in new product development. Foods 10: 582. https://doi.org/10.3390/foods10030582
Singh A, Kathuria LM. 2016. Understanding drivers of branded food choice among low-income consumers. Food Qual Prefer 43: 52-61. https://doi.org/10.1016/j.foodqual.2016.03.013
Sioriki E, Tuenter E, Van de Walle D, Lemarcq V, Cazin CSJ, Nolan SP, Pieters L, Dewettinck K. 2022. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds. Food Chem 381: 132082. https://doi.org/10.1016/j.foodchem.2022.132082
Tontini G, Picolo JD. 2014. Identifying the impact of incremental innovations on customer satisfaction using a fusion method between importance-performance analysis and Kano model. Int J Qual Reliability Manag 31: 32-52. https://doi.org/10.1108/IJQRM-05-2012-0062
Utami RR. 2012. Integrasi model Kano dan QFD untuk perbaikan kualitas permen cokelat. J Riset Industri 6: 253-261.
Violante MG, Vezzetti E. 2015. Virtual interactive e-learning application: An evaluation of the student satsifaction. Comput Appl Eng Educ 23: 72-91. https://doi.org/10.1002/cae.21580
Wang S, Zhang S, Adhikari K. 2019. Influence of monosodium glutamate and its substitutes on sensory characteristics and consumer perceptions of chicken soup. Foods 8: 77-92. https://doi.org/10.3390/foods8020071
Wardy W, Mena B, Nongtaodum S, No HK, Prinyawiwatkul. 2014. Exploring the drivers of purchase intent and consumer satisfaction of chiken eggs using principal component analysis and The Kano model. J Sens Stud 29: 463-473. https://doi.org/10.1111/joss.12127
Authors
KuntoD. B. A., HunaefiD., & NurtamaB. (2022). Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial. Jurnal Teknologi Dan Industri Pangan, 33(2), 137-147. https://doi.org/10.6066/jtip.2022.33.2.137
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