Pengembangan Produk Non Dairy Untuk Konsumen Intoleransi Laktosa Dengan Pendekatan Lean Canvas Dan Quality Function Deployment (QFD)

Bellatrix, Ignesya (2026) Pengembangan Produk Non Dairy Untuk Konsumen Intoleransi Laktosa Dengan Pendekatan Lean Canvas Dan Quality Function Deployment (QFD). Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Meningkatnya prevalensi intoleransi laktosa serta kesadaran masyarakat terhadap gaya hidup sehat mendorong kebutuhan akan produk non-dairy yang mampu memenuhi kebutuhan nutrisi sekaligus memberikan manfaat kesehatan. Penelitian ini bertujuan mengembangkan konsep produk non-dairy bagi konsumen dengan intoleransi laktosa menggunakan pendekatan Lean Canvas dan Quality Function Deployment (QFD). Penelitian dilakukan pada tahap konseptual dengan metode deskriptif kuantitatif. Data diperoleh melalui studi literatur dan penyebaran kuesioner secara bertahap kepada 35 responden pada kuesioner pertama dan 40 responden pada kuesioner kedua, yang mewakili konsumen dengan gejala intoleransi laktosa, konsumen yang memiliki minat terhadap produk non-dairy, maupun gabungan keduanya. QFD digunakan untuk menerjemahkan Voice of Customer (VoC) menjadi prioritas karakteristik teknis dalam pengembangan produk, sedangkan Lean Canvas digunakan untuk menyusun model bisnis yang mendukung komersialisasi konsep produk. Hasil penelitian menunjukkan bahwa kebutuhan pelanggan dengan tingkat kepentingan tertinggi adalah kandungan nutrisi fungsional (Customer Importance Rating = 9,33), diikuti kandungan gula rendah (9,00) dan keamanan konsumsi bagi individu dengan intoleransi laktosa (8,98). Berdasarkan analisis House of Quality (HoQ), prioritas pengembangan teknis meliputi penambahan kultur probiotik (13%), penambahan inulin (12%), pengaturan lama fermentasi (10%), penggunaan kedelai sebagai bahan baku utama (9%), serta pengendalian kadar gula (9%). Hasil integrasi kedua pendekatan menghasilkan konsep produk Gutema (Synbiotic Soy Yogurt), yaitu minuman sinbiotik berbasis kedelai yang bebas laktosa, rendah gula, serta diperkaya probiotik, prebiotik, vitamin B12, dan kalsium. Validasi konsep menunjukkan bahwa 77,5% responden berminat membeli produk apabila tersedia di pasaran, dengan kisaran harga yang paling diminati sebesar Rp10.000–Rp14.999 per cup 250 mL. Simulasi konseptual menghasilkan estimasi Harga Pokok Produksi (HPP) sebesar Rp4.871 per cup, yang masih berada di bawah kisaran harga yang dapat diterima konsumen. Hasil penelitian menunjukkan bahwa konsep produk Gutema memiliki potensi untuk dikembangkan lebih lanjut sebagai alternatif produk non-dairy yang sesuai dengan kebutuhan konsumen dengan intoleransi laktosa.
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The increasing prevalence of lactose intolerance and growing public awareness of healthy lifestyles have driven the demand for non-dairy products that not only fulfill nutritional requirements but also provide additional health benefits. This study aimed to develop a conceptual non-dairy product for lactose-intolerant consumers using the Lean Canvas and Quality Function Deployment (QFD) approaches. The research was conducted at the conceptual stage using a quantitative descriptive method. Data were collected through a literature review and two stages of questionnaire surveys involving 35 respondents in the first survey and 40 respondents in the second survey. The respondents represented consumers experiencing symptoms of lactose intolerance, consumers interested in non-dairy products, and individuals who met both criteria. QFD was employed to translate the Voice of Customer (VoC) into prioritized technical characteristics for product development, while the Lean Canvas framework was used to design a business model supporting the commercialization of the proposed product concept. The findings revealed that the highest-priority customer need was functional nutritional content (Customer Importance Rating = 9.33), followed by low sugar content (9.00) and consumption safety for lactose-intolerant individuals (8.98). Based on the House of Quality (HoQ) analysis, the key technical development priorities included the addition of probiotic cultures (13%), inulin supplementation (12%), optimization of fermentation time (10%), the use of soybeans as the primary raw material (9%), and sugar content control (9%). The integration of Lean Canvas and QFD resulted in the conceptual design of Gutema (Synbiotic Soy Yogurt), a lactose-free, soy-based synbiotic beverage enriched with probiotics, prebiotics, vitamin B12, and calcium while maintaining a low sugar content. Concept validation indicated that 77.5% of respondents expressed purchase intention if the product became commercially available, with the preferred price range between IDR 10,000 and IDR 14,999 per 250 mL cup. A conceptual cost simulation estimated the Cost of Goods Manufactured (COGM) at IDR 4,871 per cup, which remains below the price range considered acceptable by consumers. These findings suggest that the Gutema product concept has promising potential for further development as a non-dairy alternative tailored to the needs of lactose-intolerant consumers.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Non Dairy, Intoleransi Laktosa, Lean Canvas, Quality Function Deployment, Non Dairy Product, Lactose Intolerance, Lean Canvas, Quality Function Deployment (QFD).
Subjects:	T Technology > TS Manufactures > TS170 New products. Product Development
Divisions:	Interdisciplinary School of Management and Technology (SIMT) > 78201-System And Technology Innovation
Depositing User:	Ignesya Bellatrix
Date Deposited:	12 Aug 2026 03:24
Last Modified:	12 Aug 2026 03:24
URI:	http://repository.its.ac.id/id/eprint/144325

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