ENG
INA
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.
Gallery
UDAYANA UNIVERSITY