Product development of Amorphophallus muelleri Bl. Synbiotic yogurt using Quality Function Deployment method

Abstract The COVID-19 pandemic has significantly changed and impacted various aspects of life. customer behavior the Indonesian people during this pandemic. Increasing public awareness health is an opportunity to develop functional foods which can improve body’s immune system. Some probiotic dairy products, e.g., yogurt, are currently being developed with addition prebiotics also known as synbiotic yogurt. This research aims Amorphophallus muelleri Bl. Synbiotic yogurt product design based on requirements engineering characteristics. method used in study Quality Function Deployment (QFD) method. a quality achieve satisfaction. results showed that attributes customers want for include rather strong aroma, slightly sour sweet taste, thick texture, production volume 250 ml packaged cup packaging.