Pengembangan dan Perancangan Alat Potong Sayur dengan Menggunakan Metode Quality Function Deployment (QFD) = Development and Design of Vegetable Cutting Tool Using Quality Function Deployment (QFD) Method

Limiyana, Fanny (2024) Pengembangan dan Perancangan Alat Potong Sayur dengan Menggunakan Metode Quality Function Deployment (QFD) = Development and Design of Vegetable Cutting Tool Using Quality Function Deployment (QFD) Method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teknologi dapat membantu manusia menyelesaikan pekerjaan rumah tangga. Dalam perancangan dan pengembangan teknologi dalam rumah tangga harus memenuhi satu faktor utama yaitu memenuhi kebutuhan dari pelanggan. Salah satu pekerjaan rumah tangga yaitu pemotongan sayur yang menggunakan tenaga manusia. Gagasan pengembangan dan perancangan alat potong sayur dilandasi oleh keinginan pengurangan cedera serta meningkatkan produktivitas kerja bagi penggunanya. Tujuan dari penelitian ini yaitu untuk merancang dan mengembangkan produk alat potong sayur menggunakan metode Quality Function Deployment (QFD). Batasan masalah penelitian pada QFD dilakukan penyusunan House of Quality dan parts deployment serta pada pengembangan dan perancangan produk berfokus pada fase 0, 1, 2, dan 3. Fase 0 berfokus menghasilkan mission statement untuk alat potong sayur. Fase 1 berfokus menghasilkan penilaian untuk penyusunan House of Quality. Fase 2 berfokus menghasilkan penggambaran desain yaitu gambar teknik alat potong sayur, Fase 3 berfokus pada perencanaan perancangan prototype. Awal penyusunan HoQ adalah mendapatkan suara mengenai kebutuhan pelanggan (Voice of Customer) yang didasarkan tiga aspek yaitu aspek fitur, aspek performansi serta aspek ergonomi. Pengumpulan VoC menghasilkan enam variabel needs statement (WHATs) dan tujuh karakteristik teknis (HOWs). Hasil House of Quality (HoQ) mendapatkan tiga prioritas utama dalam pengembangan dan perancangan produk yaitu step penggunaan singkat, ketajaman pisau, dan otomatisasi alat potong sayur. Terakhir, parts deployment dihasilkan part kritis dalam perancangan alat potong sayur yaitu kerangka utama, otomatisasi alat, dan pisau pemotong. Lalu, dilanjutkan perancangan prototype alat potong sayur. Hasil perbedaan penggunaan prototype terlihat pada aspek ergonomi dan pada salah satu karakteristik teknis yaitu step penggunaan alat singkat. / Technology can help humans complete household chores. In the design and development of technology for households, a crucial factor is to meet the needs of customers. One household task involves the manual cutting of vegetables. The concept of developing and designing a vegetable cutting tool is driven by the desire to reduce injuries and enhance productivity for users. The research objective is to design and develop a vegetable cutting tool using the Quality Function Deployment (QFD) method. The delimitation of the problems in QFD involve the creation of the House of Quality and parts deployment. Also, the focus of product development and design is on phases 0, 1, 2, and 3. Phase 0 concentrates on generating a mission statement for the vegetable cutting tool. Phase 1 focuses on creating assessments for the House of Quality. Phase 2 concentrates on producing design representations, including technical drawings of the vegetable cutting tool. Phase 3 focuses on planning the design of the prototype. First step of the House of Quality is gathering feedback on customer needs (Voice of Customer) based on three aspects: feature, performance, and ergonomic aspects. The collection of Voice of Customer results in six variable needs statements (WHATs) and seven technical characteristics (HOWs). The House of Quality results are three main priorities for product development and design: short user steps, blade sharpness, and automation of the vegetable cutting tool. Finally, parts deployment identifies critical components in the design of the vegetable cutting tool, including the main frame, tool automation, and cutting blade. Subsequently, the prototype of the vegetable cutting tool is designed. The differences in prototype usage are observed in ergonomic aspects and in one technical characteristic, namely the short user step.

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