CHAPTER I INTRODUCTION 1.

1 Background Bisicuits are light snacks that popular in the community and are often found on the market. This can be evidenced by the availability of biscuits in grocery stores in urban and up stalls in remote villages. Some people prefer food that ready to eat, which generally contains carbohydrates, salt, protein and fat. However, it is also undeniable that some people are concerned about the nutritional quality of the food therefore people are more selective in choosing healthy foods for consumption. In the upcoming years, biscuit industry still has an excellent prospect. This product is consumed by all age groups, both genders, from urban areas to the rural areas. Indonesia's population of over 200 million people is a huge market for biscuit industry. Currently more than 100 companies competing in the industry. PT Khong Guan Biscuit Indonesia, PT Mayora Indah and PT Ultra Prima Abadi are the most dominant company in the country, while overseas there are big companies like Arnott's, Danone and Nabisco. In the biscuit industry with 6 subcategories of biscuit products, namely: wafers, assorted, crackers, marie, sticks and cookies, each of the category has different market leader. In the wafer industry, there are GOT by Tango and Garuda Food which Gery represent. Crackers products are Nissin, Khong Guan and Indofood. Competition in the crackers market is the hardes. For assorted biscuits there are, Khong Guan which is the leader, Kraft Food Indonesia through legends, and Arnott's Indonesia, which is Venezia. In biscuit industry Mayora has quite many brands, such as Roma, Danisa, Beng-Beng, Slai Olay, Better and Astor. The company has been established must already know how strong competitors are and what steps will be taken, while those who want to begin work on the biscuits market in Indonesia, need to know how likely the business can survive. That information can be obtained from the study of product design in advance about the industry outlook and marketing of biscuits in Indonesia.

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Product that will be created is a biscuit with high nutrient content, follow trends and in accordance with the current market needs.
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1.2 Problem Formulation What kind of biscuit is the most popular with consumer? What kind of biscuit texture is the most popular with consumer? What are the weaknesses of biscuits available in market? What kind of biscuit shape the consumers prefer? What kind of biscuit size the consumers prefer? What content should be in biscuit? How much is the suitable price for healthy biscuit? What kind of packaging the consumers prefer?

1.3 Problem Identification Identificate consumerss needs and compare with biscuits that already available in market. Identificate type and shape of biscuit that consumer prefer. The most important composition and content for biscuit. Manufacture biscuit with affordable price.

1.4 Problem Boundaries This paper will discuss about biscuits where the discussion will be limited and not deviate from the existing problems, and therefore the design of biscuit products is limited by several factors, which are: 1. Product will refer to the results of a questionnaire distributed at random in order to have the range limitations, for example: age and certain jobs. 2. Products intended to be produced, which is a healthy snack, but do not make fat by using raw materials such as fruits, milk, or other ingredients to suit the needs and specifications of the product. 3. Using analysis tools, and the mass balance and the economic power needs to be done at the factory.
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4.

Target markets, which is Indonesia masyarakatt.

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CHAPTER II LITERATURE REVIEW 2.1 Biscuit Biscuits are favored snack because it delicious, sweet, and crunchy. Biscuits are classified as dry food or pastries. As pastries or dry product, biscuits can be stored for a quite long time and easy to carry while travelling, because the volume and weight of biscuits are relatively light due to the drying process (Whiteley, 1971). According to Faridi (1994), biscuit is a product made from refined wheat flour and contains high sugar and high fat nutrient, but contains small amount of water. Referring to SNI (Standar Nasional Indonesia, 1992), biscuit is a kind of food made from wheat flour with addition of other ingredients by heating and molding process. Referring to SNI (1992), biscuits are classified into four categories which are hard biscuit, crackers, wafers, and cookies. Hard biscuit is a kind of flat shaped biscuit with high or low levels of fat, and if the biscuit broken the crumbs will shape in layers. Cracker is a kind of biscuit made from hard dough by fermentation and has a layered structure. Cookie is a kind of high-fat, crunch, and less-dense cookie texture. Wafer is a porous, crunchy kind of biscuit. Biscuits are generally golden brown in colour, slightly slippery surface, uniform shape and size, creamy crumb, dry, crunchy and have a pleasant aroma. Terms of biscuit quality can be seen in Table 2.1 based on the National Standard SNI 01-2973-1992.
Table 2.1 Regulation of biscuit quality (SNI 01-2973-1992)

Components Water Protein Fat Carbohydrate Ash Max 5 % Min 9 % Min 9.5 % Min 70 % Max 1.5 %

Spesification

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Components (*continued) Hazardous Metal Rough Fiber Energy (kal/100 g) Flour Smell and taste Colour Negative Max 0.5 % Min 400

Spesification

Wheat Flour Normal, not rancid Normal

Source: Badan Standardisasi Nasional (BSN)

The division of the types of biscuits based on a comparison of water and fat, the ratio between the amount of fat to flour, as well as the amount of sugar to flour. Comparison between water and fat is used to classify the type of dough. Comparison between the amount of fat and sugar to the flour used to classify parts of the final product. The division of biscuit dough types can be seen as follows:
Table 2.2 Division of biscuit dough types

Main Component Water Fat > Water Water > Fat

Source: Manley, 1983

Dough Type Batter Short dough Hard dough

Biscuit Group Wafer, sponge drops Short sweet, cookies, dan snaps Crackers dan semi sweet

Biscuit classification and the description can be seen ini the following table 2.3:
Table 2.3 Biscuit Classifications

Biscuit Type Crackers Semi sweet Short sweet Snaps dan

Description A little sugar content, fat content varies, depending on the desired texture Medium sugar content, low fat content, hard texture and sweet High fat and sugar content, the type of product varies Very high sugar content, the texture is very hard

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crunches Wafer
Source: Manley, 1983

The content is very low in sugar and fat to provide light and crisp character

Biscuit ingredients can be classified into two types, that is binder material and material to make it brittle. Binder materials consist of flour, water, and mixture of milk and egg white. Materials to make it brittle consist of sugar, shortening, baking powder, and egg yolk (Matz, 1978). 2.2 Product Development Research and development is an industrial activity in order to develop new product and anticipate market changes. In general, a new product is a product that has never been existed before or modification product and innovation of product that already exist from production aspect such as raw material, processes, product characteristics, and packaging. In the industrial world, new product implies a product that has never been produced by a company before even though the product has been manufactured by other companies. Several modifications and innovations that can be done related to the development of the product such as flavor modification, colour, shape, the main ingeredient substitution with the aim of lowering the production cost or to increase the nutritial value of the product without reducing the quality (Soekarto, 1990). New product can be classified into 3 types. First, the fresh new product or a product that is really new, the product has not been manufactured and commercialized by a company. Second, modification product or modified product that is product of modification from existing products in an enterprise. Modifications can be made on the type of packaging, ingredient formula, material type, or use a different flavour. Third, the "me too", which is the result of new product imitation of other companies that have not previously manufactured by the company. Products "me too" is usually made by the 'follower' company or 'challenger' company in order to seize the 'leader' company's marketing area. One

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characteristic of this type of product such as, cheaper than the price of similar products from 'leader'companies (Feigenbaum, 1989). There are several reasons that become driving factors of the need for new product development. For these reasons, that are: to improve the quality of existing products in terms of nutrient content and appearance, product development is required to meet consumer desires and demands which always change along the times and technology, and product development needs to be done to improve competitiveness in order to face the increasingly fierce industry competition especially the food industry (Feigenbaum, 1989). The new product can generate profits for the company, and can compete with similar competitor products, in accordance with the needs and priorities of consumers and follow emerging trends such as functional foods, healthy foods and nutritious foods. 2.3 Stability of Nutrious Substance in Processing Foodstuffs is processed with three main objectives which are to preserve (canning, drying, salting, radiation, freezing, and the addition of "food additive"), to create the desired products (breads, cakes, baby food, cheese, sausage, etc.), and to serve or be served immediately (slicing, stripping, and heating). Therefore processing technologies are given a definition that includes all handling or process given food from home to eat, then it means that more than 95% of the food has been processed through processing technology (Andarwulan and Koswara, 1992). Almost all the food we consume has undergone some degree of processing. As a result, food has been decreasing its nutritional value. Assessment of the effect of processing on food usually put emphasis on the extent to which the nutrients contained become defective. The key is knowledge about the stability of the nutrients in various processing conditions. For example, vitamin A is very sensitive (unstable) to acid, air, light, and heat, whereas vitamin C is stable to acid but sensitive to bases, air, light, and heat. The instability of the nutrients in various conditions and their solubility in water can cause shrinkage cook of some essential nutrients can exceed 75%. In modern food processing, however, cooking shrinkage that occurs rarely exceeds 25% (Potter and Hotchkiss, 1995).

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In the processing of biscuit, the main shrinkage is shrinkage due to heat. Table 5 shows the heat stability of nutrients in general, while the vitamin in cooking shrinkage roasting process commonly used in the processing of biscuits can be seen in Table 2.5.
Table 2.5 Nutrition Stability to Heat

Nutrition Group

Nutrition A C Biotin Karoten (Pro A) Kolin Cobalamin (B 12) D Folate

General Shrinkage (%) 0 40 0 100 0 60 0 30 05 0 10 0 40 0 100 0 95 05 0 75 0 50 05 0 40 0 75 0 80 0 55 0 10

Vitamin

Inositol K Niasin Asam Pantotenat p-Amino Asam Benzoat B6 Riboflavin (B2) Thiamin (B1) Tokoferol (E)

Essential Fatty Acid Isoleusin Leusin Essential Amino Acid Lisin Metionin Fenilalanin

0 10 0 10 0 40 0 10 05

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Threonin Triptofan Valin Minerals

Source: Harris RS dan Kamas E, 1975

0 20 0 15 03 03

Table 2.6 Vitamin Shrinkage Due to Baking Process

Vitamin A C Biotin Cobalamin (B 12) D Folate Niasin Asam Pantotenat B6 Riboflavin (B2) Thiamin (B1) Tokoferol (E)
Source: Manley 2001

Shrinkage (%) 18 60 0 10 40 7 5 25 25 15 20 27

2.4 Nutrition Adequacy Numbers A food with certain treatments can produce an acceptable quality of nutrition, so it is important to understand the two terms, which are: human needs for nutrients, and second, the amount or concentration of nutrients that are contained in the food after the last treatment. Human needs fot the essential nutrients quantitatively are carried out in a scientific approach, which is the basis for the preparation of the U.S. "Recomended Dietary Allowances" (RDA) or adequate nutrients are recommended. RDA can be used as a guide in the planning

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or preparation of ration diet, food supply, labeling purposes, and to evaluate the adequacy of nutrients from food consumed (Andarwulan and Koswara, 1992). RDA is defined as the rate of consumption of essential nutrients released or determined by the Committee on Dietary Allowances of the Food and Nutrition Board based on scientific considerations and calculations, to meet the nutritional substances commonly consumed by people who are healthy. Minimum requirement for nutrients will vary with the individual and the needs set by the RDA represents the amount of nutrients that are usually consumed by healthy people in a population (community). Standards in the current nutritional needs are based on the results of the research that has been done, and because data on the needs of nutrients for humans is limited, so do not be surprised if there is a difference between the nutrient requirements recommended by a commission or agency in a country with other countries. Indonesia has issued a health department standard of Nutrient Adequacy Numbers (RDA) which is recommended for the people of Indonesia. The latest revision of the RDA which is used as a reference for the nutrition label specific consumer groups contained in the Decree of the Head of the POM Number. HK. 00. 05. 52. 6291. 2.5 Labeling and Food Product Claims Food label is a statement in the form of images, text, a combination of both, or some other form which inserted inside the package, Affixed to or as part of the food package. Regarding food labeling system in general, the informations must be included on the label are the name of the food, weight or net contents, name and address, list or composition of the materials used, the registration number, expiration date, production code, nutrition information, a description of the designation (if any), how to use (if any), other details if you need to know (including a warning), and storage. Foods with a statement containing vitamins, minerals and other nutrients or substances added to food and shall be added Vitamins, minerals, or other nutrients and should include information about the nutritional content on the packaging (BPOM, 2007). In the explanation of Article 30 Paragraph (1) of Law

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no. 7 of 1996 on food mentioned that the purpose of labeling of foodstuffs, both related to the origin, safety, quality, nutritional content, and other information that is needed before deciding to buy or consume food and such. This provision applies to food that has gone through the process of final packaging and ready for trade (pre-packaged). In this context the use of labels in packaging always related to aspects of trade (Anonymous, 2007). According to Wijaya (1997), was written by label, tags, pictures, or any other description of the written, printed, stenciled, carved, decorated, or referred to in any way so as to give the impression attached to the packaging or container. According to the FDA (Food and Drug Administration) required nutritional labeling of food products containing nutrients when food is added or if there is a nutritional claim on food product on the label or in advertising. List of nutrients that should be contained on the label is a measure servings, grams of protein, carbohydrate, and fat per serving, and the percentage in accordance with the rules of the U.S. RDA (Recomended Dietary Allowance) or Nutrient Adequacy figure by 2000 or 2500 calorie diet, vitamin A and C, Thiamin, Riboflavin, Niacin, Calcium, and iron. In 1984, the FDA added sodium to the list of nutrients that should be included in the label (Nielsen, 2003). Furthermore, the emphasis on food labeling one or more materials with low or high content, the percentage of ingredients must be declared in accordance with the provisions. Labeling requirements related to aspects of the product and how the product can meet lonsumen satisfaction. This requirement can be met by either (1) provide appropriate information to the needs of consumers, and (2) create a label in such a way that is clear and easy to read (Blanchfield, 2000). In Indonesia itself, the provisions regarding claims for food products refer to the provisions issued by the Codex. Nutrition Claims and Health Claims Products (Codex, 1997) is divided into two namely: 1. Nutrition claims, means any kind of representation that states, suggests or indicates that a food product has the characteristic of certain nutrients but not

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limited to the energy value and the content of protein, fat and carbohydrates, as well as vitamins and minerals. These claims consist of: a. Nutrient content claims, nutrition claims which explain the presence of nutrients contained in a food product. Example: 'Sources of Calcium', 'high fiber and low fat. " b. Nutrient comparative claims, claims that compared the presence or amount of nutrients and energy from two or more food products. Example: "reduced", "less than" fewer ". 2. Health claims, means any representation which states, suggests or indicates a relationship between the content of food products or food products with health. These claims consist of: a. Nutrient function claims, nutrient claims that describe the physiological role of nutrients for growth, development and normal functions of the body. For example, nutrient X (mentioned X physiological functions of nutrients to the body in order to maintain health and promote the growth and normal). X is the source of food products high in nutrients or A). b. Claims of other functions, these claims focus on the specific beneficial effects of the consumption of food or its components, in the context of the total food consumed in the normal function of the body or the body's biological activity. Such claims relate to a positive contribution to health or the improvement of a bodily function or to increase or maintain health. Example: Substance A (mentioned effects of substance A in order to enhance or improve the function of physiological or biological activity associated with health). Food Y contains x grams of substance A. c. Claims of reduced risk of a disease that claims related to the consumption of a food or component of food, in the context of the total food consumed, to reduce the risk of developing a disease or condition for which related health conditions. Example: Eat healthy foods contain nutrients that are low in substance A may reduce the risk of disease D. X foods low in nutrient or substance A or consumption of healthy foods that are rich in nutrients containing

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substance B can reduce the risk of E. X foods rich in nutrients or substance B. 2.6 Vitamins in Food Ingredients Vitamins are organic compounds required for normal growth and survival of animals, including humans who naturally are not able to synthesize these compounds through the process of anabolism are not depends on environmental factors except air. These compounds are necessary and effective in small amounts, which produce no energy and can not be used as a building unit body structure of the organism, but it is essential for energy transformation and regulation of metabolism (Andarwulan and Koswara, 1992). Vitamin has function in enzyme systems as facilitator metabolism of proteins, carbohydrates, and fats (Potter and Hotchkiss, 2006). 1. Vitamin B1 (Thiamin) Thiamin included in water-soluble vitamins group. The main role of thiamin is in a reshuffle of carbohydrates to produce energy, where it functions as a coenzyme thiamin is pyrofosfat or cocarboxylase in glucose oxidation. Thiamin is stable under heat and acidic conditions but present in small amounts in foods alkaline or neutral. 2. Vitamin B12 Vitamin B12, also called cyanocobalamin is essential in the formation of nucleic acids and in the metabolism of fats and carbohydrates. Vitamin B12 is also known as the anti-pernicious anemia factor. Cyanocobalamin is the greatest vitamin molecule and contains elements of cobalt in it that will give supply the nutritional needs of cobalt minerals (Potter and Hotchkiss, 2006). 3. Folate As with vitamin B12 folate can prevent some types of anemia. Folate also plays a role in the formation of nucleic acids, protecting the nervous system, for growth, development and the formation of red blood cells, and protects the fetal brain from damage or defects. 2.7 Minerals in Foodstuffs

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Minerals are needed in large amounts called macromineral or major minerals. For example: sodium, chloride, calcium, phosphorus, magnesium, and sulfur. Minerals are needed in amounts less relative called mikromineral namely iron, iodine, manganese, lithium, molybdenum, nickel, selenium, fluorine, and others. But there is another group known as the trace element which is already included in the micromineral but required a relatively micromineral or trace element is a term used for the remaining minerals is still present in biological systems. Macromineral serves as an important part in the structure of cells and tissue fluid and electrolyte balance, and function well in body fluids and extracellular interselular, Macromineral needed in concentrations greater than 100 ppm (parts per million). Micromineral serves as part of the structure of a hormone that most enzymes can servse optimally and required in amounts less than 100 ppm (Christensen, 1982). 1. Iron Iron includes micromineral because these substances are needed in relatively small amounts in the body. Minerals play a vital role in nutrition and health (Harper, et al., 1985). Mervyn (1989) states that the function of iron in the body are: (1) the iron in hemoglobin acts as an oxygen carrier in red blood cells, (2) iron in myoglobin oxygen acts as a backup in the network, (3) the cell body to act as a transfer oxygen in the cytochrome, and (4) iron in the enzyme catalase to protect against toxic peroxides, and (5) increase the body's resistance to infection. Causes iron deficiency decreased hemoglobin concentration in the blood is called anemia iron. 2. Calcium The role of calcium in the body can generally be divided into two, namely to form bones and teeth and regulate biological processes in the body. Calcium also serves to regulate blood clotting. According Almatsier (2001), calcium also serves as the catalyst for a variety of biological reactions such as the absorption of vitamin B12, pancreatic lipase, the excretion of insulin by the pancreas, the

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formation and breakdown of acetylcholine, which is a necessary ingredient in the move (transmission) the stimulation of the nerve fibers to nerve fibers other. 3. Magnesium Magnesium is essential for the survival of several enzyme systems. Magnesium also plays a role in maintaining the electrical potential in the nervous system and the membrane. Magnesium is also involved in the release of energy for muscle contraction and are necessary for normal metabolism of calcium and phosphorus (Potter and Hotchkiss, 2006). 2.8 Antioxidants Antioxidants are compounds capable of removing, cleaning, hold the establishment or combine the effects of reactive oxygen species (Ocean, 1997). The use of anti-radical antioxidant compounds also currently expanding along with greater public understanding of its role in inhibiting of degenerative diseases such as heart disease, arteriosclerosis, cancer, and symptoms of aging. These problems are related to the ability of antioxidants to work as an inhibitor oxidation by reactive free radical that was one of the originators of the above diseases (Tahir et al, 2003). The main function of antioxidants used in an attempt to minimize the oxidation of fats and oils, minimize the damage to the food, extending the use of the food industry, improving the stability of the fat contained in food and prevent the loss of sensory and nutritional quality. Lipid peroxidation is one of the considerable factors play a role in damage during storage and food processing (Hernani and Raharjo, 2005). Antioxidants are not only used in the pharmaceutical industry, but also widely used in the food industry, petroleum industry, rubber industry and so on (Tahir et al, 2003). Antioxidants in food may come from the group consisting of one or more components of the food, the substance that is formed from the reaction during the processing of food additives or special isolated from natural sources and is added to foods. The presence of natural or synthetic antioxidants to inhibit the oxidation of lipids, prevent damage, alteration and degradation of organic components in food that can extend shelf life (Rohdiana, 2001). The human body produces

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antioxidants, but there were often not enough to neutralize free radicals that enter the body (Sofia, 2006; Hernani and Rahardjo, 2005). For example, the human body can produce Glutathione, one of the powerful antioxidants, the body only requires intake of 1,000 mg of vitamin C to trigger the body to produce glutathione was. Deficiency of antioxidants in the body requires the input from the outside. When you start applying the vegetarian lifestyle will greatly help in reducing the risk of poisoning caused by free radicals. The balance between antioxidants and free radicals is the key factor preventing oxidative stress and chronic diseases resulting (Sofia, 2006). Antioxidants are divided into antioxidant enzymes and vitamins. Antioxidant enzymes include superoxide dismutase (SOD), catalase and glutathione peroxidase (GSH.Prx). Antioxidant vitamins are more popular as compared antioxidant enzymes. Antioxidant vitamins include alpha-tocopherol (vitamin E), beta carotene and ascorbic acid (vitamin C) is widely obtained from plants and animals (Sofia, 2006). As an antioxidant, beta-carotene is the main source of vitamin A, which are mostly found in plants. In addition to protecting the fruits and vegetables yellow or dark green of the danger of solar radiation, beta-carotene is also a similar role in the human body. Beta-carotene contained in carrots, broccoli, potatoes and tomatoes. Other compounds are flavonoids have antioxidant. Flavonoids are polyphenolic compounds found in tea, fruits, vegetables, wine, beer, and soy sauce (Sofia, 2006). Shortage of one of these components will lead to a decline in the overall antioxidant status and result in protection of the body against free radical attack weakened, so that there was a wide range of diseases. Human body antioxidant level examination became an important diagnostic tool. This examination can be done through the measurement of the total antioxidant status, Superoxide Dismutase and Glutathione Peroxidase as well as to check the status of selenium (Wijaya, 1997).
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BAB III NEEDS AND IDEAS 3.1 Find Needs A product designed to meet the needs of consumers. In order for a product can be sold in the market it is necessary to identify the needs and desires of consumers. There are two ways to identify the needs and desires of consumers to a product, which are: ! Direct Market Analysis Direct market analysis is an analysis done by spreading the questionnaires or interviews directly to consumers or respondents that can represent the needs and desires of consumers of biscuit products. The numbers of respondents who have filled out questionnaires and were interviewed directly are 112 people. Questionnaire method was chosen because this method is the most simple and not time consuming, while some people were interviewed to better understand the needs and desires of consumers. To obtain a satisfactory identification of the needs of questionnaires were distributed and interviews were conducted with respondents of different age, profession, gender and so on. Questionnaire or interview contains questions that will guide the consumer respondents to express their wants and needs for products such as what the demand by most consumers. Also from this questionnaire we can know the weaknesses of the existing products on the market today. So it can be done improvements to existing products or new innovations to produce products that consumer want. ! Indirect Market Analysis Indirect market analysis is an analysis done indirectly through the search and collection of sources of information about demand and consumer interest towards these biscuit products. Information sought through various media. To determine the needs and desires of consumers about products biscuits, it is done by distributing questionnaires so that from the answers to these

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questions obtained answers that contain consumer demand for the product. The answers can be interpreted to become the need through the subsequent stages. 3.2 Interpreted Needs To find out the needs of consumers for biscuit products to be made, we distribute questionnaires to 112 respondents with different age, occupation and gender. This is due to the assumption that the level of the age, the work can represent the economic level. Consumer needs derived from the result of the interpretation of consumer responses to the questions contained in the questionnaire. The result the questionnaires are as follows: Do you like biscuits? Of the 112 respondents 65.18% like biscuits

,-./"012-" 012-"" 34500"012-" 6789:"012-"

Figure 3.1 Response of respondent to the biscuit Source: Private Document

What kind of biscuit you prefer? Of 112 people like wafer 57.05%, 23.18% liked cracker and 19.77% like cookie. Wafer is much preferred because its layers, cracker a little harder and cookies are a bit dense biscuits.

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;.5;2-." ;7721-" <5=-."

Figure 3.2 Kind of biscuits which choosed by respondent Source: Private Document

What kind of biscuit texture you prefer? Judging from the texture, we divide the texture of the cookies into three types: soft, crisp and hard. 32.14% of 112 people liked the soft biscuit, 28.57% like hard biscuits and 39.29% like crunchy biscuit. The question is submitted because the texture is very close to the water content in the biscuit itself.

37>":-?:@.-" A5.6":-?:@.-" ;.@8;A/" :-?:@.-"

Figure 3.3 Textures of biscuit which choosed by respondent Source: Private Document

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How much price of 100 grams biscuits you think suitable? Of the 112 respondents, 40.18% choose the price for the weight of 100 gram biscuit ranges from 8000-12000. Question about the proposed price is submitted in order to get an overview of consumers capacity to buy crackers with a weight of 100 grams. However, for the dose per package will be adjusted to the economic analysis to be done next.

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Figure 3.4 Price of biscuit which choosed by respondent Source: Private Document

What do you think about the flavor of biscuits available nowadays? Of the 112 people, 36.6% responded that it was not very satisfactory. This question was asked to find flavor what consumers want.

35C3=5;:7./" 01D0-"35C3=5;:7./" @835C3=5;:7./"

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Figure 3.5 Point of view respondent about the flavor of biscuits available nowadays Source: Private Document

What do you think about the shape of biscuits available nowadays? Of the 112 people, 69.64% answered that shape biscuits on the market are usual while the rest answer are unique.

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Figure 3.6 Point of view respondent about shape of biscuits available nowadays Source: Private Document

Which one of the following options, do you prefer the most? Of the 112 people, 50.89% like healthy biscuits, 31.25% like biscuits as snacks and 17.86% like biscuit that can help body growth. Healthy Biscuits includes biscuits that contain anti-oxidants, biscuit which will not make consumer fat, and biscuits for digestion are chosen by many respondents. But some were there who choose biscuits improvement body due to the high calcium content

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A-50:A/"G13;@1:" 385;2"G13;@1:" G13;@1:":A5:";58"A-0F" G76/"H.7<:A"

Figure 3.7 Biscuit Preference of respondent Source: Private Document

Below is table interpretation of the respondents' answers to the needs:

Table 3.1 Interpreted Needs

Number

Question

Answer Product Perception

Needs

Do you like biscuits?

65,18% Respondent like Biscuits 57,05 % Respondent prefer wafer

Biscuits still are desireable commodity. o Wafer type biscuits o Cracker type biscuit o Cookie type biscuit o Crunchy textured biscuit o Soft textured biscuit o Hard textured biscuit

What kind of biscuit you prefer?

23,18% Respondent prefer Cracker 19,77% Respondent prefer cookie 32,14 % Respondent prefer soft biscuits

What kind of biscuit texture you prefer?

28,57% Respondent prefer Hard biscuit 39,29% Respondent prefer crunchy biscuit

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Performance What do you think about 4 the flavor of biscuits available nowadays? 36,60% respondent think that the biscuits have weak flavor 50,89% respondent prefer healthy biscuit (Have antioxydant function 18%, Do not make your body fat Which one of the following 5 options, do you prefer the most? 43.29%, good for digestion 38.71%) 31.25% respondent prefer snack biscuit 17.86% respondent prefer biscuit that can help body growth Contents o Vitamins o Fat Checklist the following 6 type of nutrient that you think a biscuit should have 100% fill in the blank o Protein o Mineral o Fiber o Carbohydrates o Calorie o Sugar Appearance 80.35% think that biscuit nowadays already have the Do you satisfied with the 7 size of biscuits available nowadays right size 8.93% think that the biscuit size are too big 10.72% think that the biscuit size are too small Common sized biscuit o Healthy biscuit o Snack biscuit o Biscuit that can help body growth Biscuit with stronger flavor

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What do you think about 8 the shape of biscuits available nowadays?

69,64% respondent prefer common shaped biscuit Retailing

Common shaped biscuits

Do you think the price of 9 100 grams biscuits have to be affordable?

40,18% Respondent prefer affordable price 50,89% Respondent prefer plastic packaging 30,35% respondent prefer recycle packaging 18,76% respondent prefer environmental friendly packaging

o affordable price o Plastic packaging o Recycle packaging o Environmental friendly packaging

10

What kind of packaging you prefer the most?

3.3

Grouping and Ranking Needs The next stage of the determination of need is the grouping and ranking of

needs, the needs of consumers based on interpretation of their answers and additional information are grouped into definite classes and are given ratings according to the nature of the requirement. It aims to make it easier to identify needs and determine priorities which need to be met and addressed first. The categories of the ranking of needs that are used are as follows. Consumers needs based on questionnaires and interviews that have been previously classified then be rated as following: 1. Undesireable (0%) 2. Not Important (0-10%) 3. Nice To Have (11%-19%) 4. Desireable (20%-30%) 5. Very Important (>30%)

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Table 3.2 Grouping and Ranking Needs

Number

Consumers Needs Description Product Perception

Rank

1 2 3

Biscuit with crunchy texture Biscuit with soft texture Biscuit with hard texture Performance

5 5 4

1 2 3 4 5 6

Biscuits with stronger flavor Healthy Biscuit Have anti-oxydant function Do not make consumers body fat Can help body growth Good for digestion Appearance

5 5 3 5 3 5

1 2 3 4 5 1 2 3 4 5 6 7 8

Biscuits with common shape Biscuits with unique shape Common sized biscuits Smaller sized biscuits Bigger sized biscuits Nutritional Contents Vitamin content Fat content Protein Minerals Fiber Content Carbohydrates Calorie Sugar Retailing

5 5 5 2 3 5 5 5 5 5 5 5 5

1 2

Biscuits at affordable price Biscuits with common packaging

5 5

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3 4

Biscuits with eco-friendly packaging Biscuits with recycle packaging

4 5

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BAB IV PRODUCT SPESIFICATION Customer needs are generally expressed in "Customer needs". List the needs of customers still contains many subjective interpretations. For this reason, the development team usually sets a series of specifications that reveal the exact details of what is measurable and should be owned by the product. Product specifications do not tell the team how to meet customer needs, but they present a statement of what is to be undertaken by the team in an effort to satisfy customer needs. Product specifications describe the things that must be done by a product. Specifications consists of metrics and metric values. Value is always followed by the appropriate unit. Metrics and values together constitute specifications. Specifications target is made after the customer needs are identified, but before the product concept was developed. Determination by subjective or less closely will result in ineligibility technically. Target specifications play a role in explaining the product to be successful in the market, then target these specifications will be fixed depending on the limit concept finally selected products. The process of making the target specification consists of four steps: 1. Prepare metric iamge and use metrics needs, if necessary. 2. Collect information about competitors. 3. Set the ideal target value and marginal that can be achieved for each metric. 4. Reflect on the results and processes 4.1 List of Metrics Metric list contains a list of needs that have been graded equipped with the specifications or scientific parameters related and metric units of such specifications. Some needs may possess more than one of the same specifications and the specifications may be owned by more than one need. Here is a list of metrics for biscuit products.

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Table 4.1 List of Metric

Metric No. 1 2 1 2 1 2 3 4 5 6 2 7 8 9 10 2

Needs Biscuit with crunchy texture

Rank

Specification Water

Metric Unit % % %

contain Fat contain Water contain Fat contain Water contain

Biscuits with soft texture

% % % % subj % % %

Biscuit with hard texture 4

Fat contain Sugar

Biscuit with stronger flavour

Flavour Sugar

Healthy biscuit

Calorie Fat contain

Have anti oxydants function Do not make consumers body fat Can help body grow Good for digestion Biscuit with common shape Biscuit with 5 3

Vitamin E Vitamin C !-caroten Lipoic Acid Fat contain % % % %

11 12 13 13

3 5 5 5

Ca Fiber Shape Shape

% % Subj. Subj.

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unique shape 14 14 14 15 16 17 8 2 18 19 11 20 12 Have fat contents Have protein contents Have minerals contents Have fiber content Have 21 carbohydrates content 5 6 22 23 Have sugar content Have calorie value Biscuit at affordable price Biscuit with common 5 5 Sugar Calorie Price Material %" kal/gr Rupiah(s) Subj. Carbohydrates %" 5 5 Have vitamins content 5 Common sized biscuit Smaller sized biscuit Bigger sized biscuit 5 2 3 Size Size Size Vitamin A Vitamin B 1 Vitamin B 12 Vitamin C Fat contain Protein Sodium 5 Ca Iron 5 Fiber cm cm cm % % % % % % %" %" %" %"

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packaging Biscuit with 23 eco-friendly packaging Biscuit with 23

"

Material

Subj.

recycle packaging

Material

Subj."

After finished making the list of metrics so the next step is to create a diagram that shows the relationship between the needs of consumers who have interpreted with the list of metrics. The linkage was made in a needs-metrics can be seen as follows:

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