The Philippine Agricultural Scientist
Publication Date
9-1-2026
Abstract
Consumer expectations for salted chicken egg products are multidimensional, making it challenging to systematically translate customer requirements into technical product improvement strategies. The purpose of this study was to determine and rank consumer needs for salted chicken egg products in West Java, Indonesia, and to apply a House of Quality-based Quality Function Deployment (QFD) approach to convert these needs into prioritized technical requirements. A total of 120 consumers participated in a structured survey to evaluate 40 customer requirements. The House of Quality planning matrix integrated customer importance, comparative product performance, improvement requirements, and sales-point considerations to determine customer priorities. The prioritized customer requirements were subsequently translated into 12 technical requirements using a relationship matrix, while a technical correlation matrix was employed to evaluate interactions among technical requirements. The results showed that price consistent with product quality, product hygiene compliant with Indonesian National Standards (SNI), non-fishy salted egg aroma, ease of product availability, and affordable price were the five highest-priority customer requirements. Among the technical requirements, salting received the highest priority (16.34%), followed by raw material and supporting material sorting (16.19%) and storage (16.15%). Together, these three technical requirements accounted for 48.68% of the overall technical importance, indicating that improvement efforts should primarily focus on process control, material quality management, and storage practices. This study demonstrates the applicability of the House of Quality framework for systematically translating customer requirements into prioritized technical actions for salted chicken egg product development. The findings provide practical guidance for producers in prioritizing product and process improvements while contributing to the application of QFD in agro-industrial product development.
Recommended Citation
Syahmurman, Faizal; Kastaman, Roni; Rahmah, Devi Maulida; Deliana, Yosini; Nurhasanah, Siti; Mardawati, Efri; and Prawiranegara, Boy Macklin Pareira
(2026)
"Consumer Preferences and Technical Priorities for Salted Chicken Egg Products in West Java, Indonesia: A Quality Function Deployment Approach,"
The Philippine Agricultural Scientist: Vol. 109:
No.
3, Article 1.
Available at:
https://www.ukdr.uplb.edu.ph/pas/vol109/iss3/1