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The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes used are: 1) quality of product (color of cake, aroma of cake, texture of cake, taste of cake, and the shelf life of product), 2) packaging products (appeal illustration, color packaging, capabilities of packaging to protect the product, practicality packaging) and 3)  price of product. Identify the attributes that consumers want analyzed by validity and reliability test; used 22 respondents. Level of customer satisfaction was analyzed by CSI (Customer Satisfaction Index) and map attributes were analyzed using Importance Performance Analysis (IPA); total respondents are 100 consumers with convenience sampling technique. The results showed that the attributes that consumers want baytat is an attraction illustration, color packaging, packaging capabilities protect products, practical packaging, the color of the cake, cake aroma, the texture of the cake, cake flavor, shelf life of products and product prices. CSI analysis results indicate the level of customer satisfaction with cake baytat of 80.41%. Map quadrant of the following attributes: quadrant 1 (the color of the cake and the price of the product), Quadrant II (cake flavor, aroma of cookies and texture of the cake), Quadrant III (packaging capabilities, appeal of the packaging and packaging color) and Quadrant IV (the shelf life of product and practicality packaging).

Tujuan penelitian ini adalah mendiskripsikan kurva moisture ratio dan melakukan pendugaan lama pengeringan dendeng ikan manyung (Arius thalasisinus) dengan Pengering Energi Surya YSD-UNIB12. Percobaan dilakukan dengan mempersiapkan sampel sesuai dengan cara pembuatan dendeng ikan dan selanjutnya tiga perlakuan ditetapkan yaitu ketebalan dendeng (0,5 cm dan 1 cm), lama perendaman dalam larutan bumbu (1 jam, 3 jam dan 5 jam), dan posisi sampel pada rak yaitu rak1 (bawah), rak2 (tengah) dan rak3 (atas), masing-masing dilakukan dengan tiga ulangan. Pengamatan dilakukan terhadap suhu dan kelembaban relatif ruang pengering dan udara luar, serta penurunan berat sampel sepanjang proses pengeringan dari pukul 09.00-16.00 WIB sampai pengeringan selesai dengan kadar air akhir ikan 12%. Hasil percobaan menunjukkan bahwa pengering mampu menaikkan suhu udara 15,2 o C lebih tinggi dari udara luar dan menurunkan kelembaban relatif 31% lebih rendah dari udara luar. Model kurva hubungan antara moisture ratio dan kadar air dengan waktu pengeringan adalah kuadratik. Lama pengeringan hanya dipengaruhi oleh tebal dendeng dan posisi di rak. Rata-rata waktu penyelesaian pengeringan berkisar antara 11,9 jam sampai 30,3 jam. Kata kunci: kadar air, lama waktu pengeringan, moisture ratio, pendugaan

The research was aimed to investigate consumers' preferences in making decision to choose the meatball product, the service given by meatball industries and the design of the meatball restaurant. Quality function deployment (QFD) analysis was used to elaborate the mechanism structure in deciding consumer's need at meatball industries as there was no standardized quality of meatball based on the local consumer's preferences. The result showed that there were three important attribute levels according to the consumer: 1) the quality of organoleptic (flavour,taste, colour, texture, delicacy), 2) egg-meatball availability and 3) meatball size. There were three important performance nicely regarded by consumers: 1) the organoleptic quality of meatball, 2)egg-meatball, 3)the cleanliness of the environment. Therefore, there were three performance changes which urgently should be changed: 1) Employee's attitude (communication, empathy, and sociability), 2) good air circulation, 3) guest welcoming. However, consumer interest normalization Scale (NSKK) analysis found that there were three main things which must be preceded: 1) communication, 2) employees sociable empathy, 3) toilet hygiene. There are three technical actions which need to be done: 1) to enhance the employees' knowledge about motto the guests are kings, 2) to control and to repair the available facilities and basic facilities continuously, 3) to improve the employees' skill to serving on time.Key words: meatball, consumer satisfaction, quality function deployment, expectation, performance. ABSTRAKPenelitian ini mengkaji preferensi konsumen dalam mengambil keputusan tentang pemilihan produk bakso, pelayanan industri bakso dan desain restoran bakso. Analisis QFD digunakan untuk mengelaborasi struktur mekanisme dalam memutuskan keperluan konsumen pada industri bakso karena tidak adanya standarisasi kualitas bakso berdasarkan preferensi konsumen. Hasil penelitian menunjukkan bahwa terdapat tiga level atribut penting bagi konsumen: 1) kulitas organoleptik (flavor, rasa, warna, tekstur, kegurihan), 2) ketersediaan bulatan bakso dan 3) ukuran bulatan bakso.. Ada tiga performan penting yang sangat dipilih oleh konsumen: 1) kualitas organoleptik, 2) bulatan bakso, 3)kebersihan lingkungan. Oleh karena itu ada tiga perubahan performans yang penting: 1) sikap karyawan (komunikasi, empati dan sosialisasi), 2) sirkulasi udara yang baik, 3) sambutan bagi pengunjung. Namun demikian, analisis Normalisasi Skala Kepentingan Konsumen (NSKK) menunjukkan adanya tiga hal penting yang harus diutamakan: 1) komunikasi, 2) empati karyawan, 3) hieginitas toilet. Terdapat tiga tindakan teknis yang perlu dilakukan: 1) meningkatkan pengetahuan karyawan tentang motto: tamu adalah raja, 2) menjaga dan memperbaiki fasilitas dan fasilitas dasar terus menerus, 3) memperbaiki keterampilan karyawan untuk melayani tepat waktu.Kata Kunci: bakso, kepuasan konsumen, quality function deployment, ekspektasi, performans. PENDAHULUANIndustri jasa makanan merupakan salah satu pilar yang mencipta...

The purpose of this research was to identify level of freshness of some fishes available at Pasar Minggu Market in Bengkulu City based on SNI 01-2729.1-2006.  The research was done by observing the available Sarden (Sadinella spp), Tuna (Thunnus spp), Tongkol (Euthynnus pelamial), Bawal Putih (Pampus argenteus) and Kakap Merah (Lutjanus malabaricus) in the morning (07.00 am), noon (12.00 am) and evening (17.00 am) for their freshness during September to Oktober 2013. Result of the research indicated that all of the observed fishes were fresh in the morning; only Sarden became unfresh at noon, and all of the observed fish has turned to unfresh anymore in the evening. Types of physical damage for Sarden was that its stomach was out and its head was off, for Tuna and Tongkol were bruish, injury, and material in the body of fish; for Bawal and Kakap were bruish and injury.