Strategies To Enhance Customer Satisfaction With The Quality Of Beef Meatball Products At Bakso Robin Panjer
Keywords:
Quality Function Deployment, Customer Satisfaction, Product Quality, Beef Meatball, Quality Improvement Strategy
Abstract
This study analyzes a significant sales decline of 20–30% for beef bakso at Bakso Robin Panjer, a direct consequence of intense market competition. The primary objective is to formulate an effective product quality improvement strategy utilizing the Quality Function Deployment (QFD) methodology. QFD, a framework applicable to address sales decline, was instrumental in identifying the critical quality attributes for subsequent evaluation and enhancement to ensure consumer satisfaction. This research identified 10 attributes influencing consumer satisfaction, namely: color, appearance, size, portion, shape, temperature, texture, aroma, taste, and doneness level. Based on a survey of 97 consumers, while all 10 quality attributes were rated as highly important, the satisfaction analysis uncovered a significant performance gap. Specifically, the sensory attributes of aroma (satisfaction score 3.79; improvement ratio 1.32), taste (3.86; improvement ratio 1.30), and texture (4.21; improvement ratio 1.19) were identified as the highest priorities for intervention due to their comparatively low satisfaction ratings. The subsequent House of Quality (HoQ) matrix analysis concluded that the technical strategy must be concentrated on four critically important process parameters: boiling (relative importance 22.4%), dough mixing (20.2%), meatball forming (16%), and raw material procurement (11.5%). The resulting strategic recommendations include dough reformulation by increasing the meat-to-filler ratio and incorporating aromatic spices, standardization of the boiling temperature to ensure consistent broth quality and doneness, and the utilization of a forming machine to guarantee product shape and texture consistency. These targeted interventions are projected to restore the company's competitiveness and maximize overall consumer satisfaction.
References
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Permata, R., & Dwiyanto, A. (2020). Application of quality function deployment to improve product quality in the food industry. Jurnal Teknik Industri, 23(3), 212-221.
Pudjihardjo, M. C., Wijaya, H., & Remiasa, M. (2015). Analysis of the influence of trust, ease of use, quality, and product appearance on purchasing decisions through social media marketing. Journal of Marketing, 364-349.
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Wardana, W. Yuarini, D. A. A., & Sadyasmara, C. A. B. (2024). Product development strategy for traditional klepon snacks at Klepon Legend Gianyar. Jurnal Rekayasa dan Manajemen Agroindustri, 12(2), 183-192.
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Yasa, I. K. D., & Kusumadewi, N. M. W. (2024). The role of trust in mediating the effect of customer experience on repurchase intention. E-Jurnal Manajemen, 13(2), 317-336.
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Ahmat, N. H. C., Ismail, W. R. W., Ramli, R. A., Handajani, S., & Ngelambong, A. (2024). Trend-Driven Innovation for RTE Food Market: A comparison study between consumers from Malaysia and Indonesia. Information Management and Business Review, 16(3), 219-228.
Akao, Y. (2004). Quality function deployment: Integrating customer requirements into product design (1st ed.). Cambridge: Productivity Press.
Alfiana, F., Haritati, A., & Yoga, I. S. (2020). Identification of improvement priorities in iced milk coffee product quality using the quality function deployment (QFD) method. Jurnal Pendidikan Vokasional Kesejahteraan Keluarga. 1(1), 1-11.
Anduonohu, S., & Syaharman, M. A. (2023). Analysis of chicken meatball product development using the quality function deployment method.Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian, 4(2), 146-165.
Cohen, L. (1995). Quality function deployment: How to make QFD work for you. New York: Addison-Wesley.
Dewati, R., & Saputro, W. A. (2020). Consumer perceptions of herbal product purchasing in Sukoharjo Regency. Jurnal Ilmu-Ilmu Pertanian, 4(2), 144–152.
Erlangga, M. A., Satriawan, I. K, Gunam, I. B. W. (2025). Analysis of consumer satisfaction with the quality of “Mi Emen” products at Warkop Mitra 88 using the quality function deployment (QFD) method. Jurnal Rekayasa dan Manajemen Agroindustri, 13(2), 156-179.
Febriyanti, A., Maharani, N., Liliyanti, M. A., Laksanawati, T. A., & Sari, D. (2023). Effect of boiling duration on the physicochemical and organoleptic quality of beef bone broth. Stock Peternakan, 5(2), 109-117.
Firdamayanti, E., & Srihidayati, G. (2021). Organoleptic analysis of instant powdered broth made from Malaja fish (Siganus canaliculatus) extract. Jurnal Pertanian Berkelanjutan, 9(2), 132-137.
Gisslen, W. (2011). Professional Cooking (7th ed.). Hoboken, NJ: John Wiley & Sons. 78-80.
Hadianto, M., & Puspita, D. (2020). Analysis of traditional food product quality: A case study of meatballs in Jakarta. Jurnal Teknologi dan Inovasi, 15(2), 123-135.
Hermanianto, J., & Andayani, R. Y. (2002). Consumer behavior study and identification of beef meatball parameters based on consumer preferences in the DKI Jakarta region. Jurnal Teknologi dan Industri Pangan, 13(1), 1-10.
Kogoya, N., Ismail, A. M., Ambarkahi, R. P. Y., & Wiguna, A. A. (2021). The effect of price, service quality, product quality, and location on customer satisfaction at Bakso Kabut food stall, Jember Regency. Jurnal Manajemen Agribisnis dan Agroindustri, 1(2), 89-94.
Kotler. (2006). Marketing management: Analysis, planning, implementation, and control. Jakarta: Lembaga Penerbit Fakultas Ekonomi Universitas Indonesia.
Kusuma, A., Nugroho, S. D., & Parsudi, S. (2017). Consumer priorities in purchasing packaged meatball products: A case study of Wonokromo Traditional Market, Surabaya. Berkala Ilmiah Agribisnis AGRIDEVINA, 6(1), 85-101.
Li, X., Meng, H., Zhu, Y., Shu, S., Bao, Y., Jiang, S., & Liu, Y. (2022). Correlation analysis of sensory characteristics and physicochemical indices of bone broth under different processing methods. Food Chemistry Advances, 1(1), 1-9.
Liu, H., Zhao, X., & Liu, S. (2019). Application of QFD in food industry: A case study. International Journal of Food Science, 35(6), 854-863.
Lombardo, M., Aulisa, G., Padua, E., Annino, G., Lellamo, F., Pratesi, A., Caprio, M., & Bellia, A. (2020). Gender differences in taste and foods habits. Nutrition & Food Science, 50(1), 229-239.
Natalia, N. K. T., & Suparna, G. (2023). The role of customer satisfaction in mediating the effect of product quality and service quality on customers repurchase intention of coffee shop in Bali, Indonesia. European Journal of Business and Management Research, 8(5), 132-136.
Maulida, R., Gunadhi, K., & Priyatna, N. (2014). Food product analysis using the quality function deployment approach. Jurnal Ilmu dan Teknologi Pangan, 2(1), 1-8.
Mcgee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. 601-603.
Pamungkas, M. C., Prabowati, B. D., Maflahah, I. (2023). Measurement of consumer preferences for meatball products. AGROINTEK: Jurnal Teknologi Industri Pertanian, 8(1), 32-39.
Permata, R., & Dwiyanto, A. (2020). Application of quality function deployment to improve product quality in the food industry. Jurnal Teknik Industri, 23(3), 212-221.
Pudjihardjo, M. C., Wijaya, H., & Remiasa, M. (2015). Analysis of the influence of trust, ease of use, quality, and product appearance on purchasing decisions through social media marketing. Journal of Marketing, 364-349.
Putri, A., & Rucitra, R. (2024). Meatball product development using the quality function deployment method. Jurnal Agroindustri Pangan, 3(3),114-124.
Santoso, B. (2015). Indonesian culinary heritage: Business potential and opportunities. Jakarta: Gramedia Pustaka Utama.
Sekaran, U., & Bougie, R. (2016). Research methods for business: A skill-building approach (7th ed.). Wiley.
Seo, H., Kang, G., Cho, S., Ba, H. V., Seong, P. (2015). Quality properties of sausages made with replacement of pork with corn starch, chicken breast and surimi during refrigerated storage. Korean Journal for Food Science of Animal Resources, 35(5), 638-645.
Setyaningsih, R., Andayani, S. W. (2020). Improvement of hygiene and sanitation through the implementation of standard operating procedures (SOPs). Jurnal Taman Vokasi, 8(1), 70-77.
Solikin, N., Tanjungsari, A., & Putra, A. (2024). Organoleptic testing of various meatball products as a solution to meet consumer preferences in Banyakan District, Kediri Regency. AGRIOVET, 6(2), 188-194.
Sultoni, A. & Subekti, S. (2019). Fish meatball production process using a designed meatball molding machine at the Center for Testing and Application of Fishery Products, Jakarta. Journal of Marine and Coastal Science, 8(1), 49-55
Utomo, Y., Asmaul, R., Jumali, M. A., & Nuraini, I. (2024). Consumer perceptions of beef meatball quality using the critical to quality (CTQ) method. Jurnal Pendidikan Vokasional Kesejahteraan Keluarga. 1(1), 1-11.
Wardana, W. Yuarini, D. A. A., & Sadyasmara, C. A. B. (2024). Product development strategy for traditional klepon snacks at Klepon Legend Gianyar. Jurnal Rekayasa dan Manajemen Agroindustri, 12(2), 183-192.
Widyastuti, R. S., Putri, C. A. R., Sari, D. L., & Rahadhini, M. D. (2025). Analysis of consumer preferences toward meatball purchasing decisions at Bakso Idola Mojosongo, Surakarta. Jurnal Ilmiah Manajemen, Bisnis, dan Kewirausahaan, 5(2), 257-265.
Yanti, N. M. Y. W., Yuarini. D. A. A., & Wiranatha, A. S. (2023). Product quality improvement strategy for Men Janji roasted pork restaurant in Tabanan. Jurnal Rekayasa dan Manajemen Agroindustri, 11(3), 361-372.
Yasa, I. K. D., & Kusumadewi, N. M. W. (2024). The role of trust in mediating the effect of customer experience on repurchase intention. E-Jurnal Manajemen, 13(2), 317-336.
Yuarini, D. A. A., Satriawan, I. K., & Suardi, I. D. P. O. (2015). Strategy for improving the quality of organic fresh vegetable products at CV Golden Leaf Farm Bali. Jurnal Manajemen Agribisnis, 3(2), 93-109.
Zhia, D. R. F., & Hawignyo (2022). The influence of brand trust on the decision of repurchasing Sari Roti Product (case study on Sari Roti consumers). Primanomics: Jurnal Ekonomi & Bisnis, 20(2), 14–34.
Published
2026-01-15
How to Cite
Zebua, K. E., Dewa Ayu Anom Yuarini, & I Wayan Gede Sedana Yoga. (2026). Strategies To Enhance Customer Satisfaction With The Quality Of Beef Meatball Products At Bakso Robin Panjer. International Journal of Economics, Business and Innovation Research, 5(01), 816-831. https://doi.org/10.63922/ijebir.v5i01.2789
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