Product development of sweet potato dry noodle using Quality Function Deployment (QFD)

The current consumption pattern of Indonesian consumers is increasingly diverse, creating a challenge for the industry to develop products. Quality Function Deployment (QFD) reliable tool create new product. One demanded products dry noodle. However, that raw material, flours, imported. Therefore, alternative material required reduce wheat consumption. Sweet potatoes are local agricultural which have potential be used as flour substitution produce noodles. purposes this study were determine consumer needs noodles and assess organoleptic quality sweet potato This executed phase 1 2 QFD method. In first phase, was There 100 respondents involved by filling questionnaire. list then in second compared it with two existing dried Fifteen performed sensory test phase. results showed there 11 attributes consumers. noodle considered unable satisfy panellists. Besides, its should improved choosing high-quality materials adding or gluten composition It believed affect texture elasticity