QFD and Fuzzy AHP for Formulating Product Concept of Probiotic Beverages for Diabetic
Abstract: In Indonesia, the
number of diabetics is increasing. In term of age, people suffered diabetes at the
age of 20-79 years old in the past, but now young people also suffer it. Some
of the attempts to contain uncontrollable effects of diabetes are to implement
healthy lifestyle and to control type or amount of consumed foods. One type of
product to ease the risks of Type 2 Diabetes Mellitus is dairy product, and its
derivatives. One example of the product is probiotic. This research is intended
to design yoghurt product for diabetic consumption, using quality function
deployment (QFD) and fuzzy Analythical hierarchy process (fuzzy AHP) methods.
This research shows that the technical responses, that serve the priority to
develop probiotic product for diabetics, are the use of low-calorie sugar and
skimmed milk, and the addition of highfiber ingredients.
Author: Imam Santoso
Journal Code: jptkomputergg170029
