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Desain Snack Sehat untuk Ibu Hamil by Putri Chaerunisa is a document available to read on EtoBox.

This document describes a study that aimed to design a snack product for pregnant women using Quality Function Deployment (QFD). The study involved identifying consumer needs through surveys and analyzing technical requirements to meet those needs. Based on the cookie design analysis using the House of Quality method, formulation of raw and fortification materials had the highest technical characteristic weight of 14.31%, while net weight had the lowest of 0.95%. The five highest priority technical paramete

Author

Putri Chaerunisa

Language

EN