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- Title
Development of Sago-based Analog Rice Using Kansei and Value Engineering.
- Authors
Septiani, Vioretta Putri Rizky; Ushada, Mirwan; Suharno
- Abstract
This study used two product development methods: Kansei and value engineering. Kansei engineering was used to identify and translate consumer psychological impressions or feelings in the form of Kansei words to the design parameters, while value engineering was used to analyze the functional properties by considering cost, reliability, and performance. The consumers determined the priority attributes of analog rice products, namely a good taste, a fluffy and soft texture, as well as a bright color. Three alternative variations of the product development concept were formulated based on these priorities. The concept with the highest value was then concluded as an analog rice produced from 90% Sago flour and 10% MOCAF (Modified Cassava Flour) with a value of 1,131.
- Subjects
VALUE engineering; RICE products; NEW product development; FOOD texture; CONSUMERS; RICE flour
- Publication
Pertanika Journal of Science & Technology, 2023, Vol 31, Issue 6, p2947
- ISSN
0128-7680
- Publication type
Article
- DOI
10.47836/pjst.31.6.17