Tentang SmartLib Bantuan Pengguna

Skripsi S1

Record Data Skripsi S1

MhswID :

220103083

Judul :

PERANCANGAN MEJA KNOCK BOX Dan TAMPER STATION YANG ERGONOMIS MENGGUNAKAN METODE QUALITY FUNCITION DEPLOYMENT (QFD) (Studi Kasus: Coffee Shop Humi Coffee)

Penulis :

PUTRI SUCI KURNIA

Abstrak :

ABSTRAK Aktivitas pembuatan kopi espresso membutuhkan peralatan pendukung yang memberikan kenyamanan, kestabilan, dan efisiensi bagi barista. Namun, knock box dan tamper station yang tersedia masih memiliki beberapa keterbatasan, seperti kapasitas penampungan ampas kopi yang kurang memadai, kestabilan alat, kenyamanan proses tamping, ukuran yang belum sesuai dengan pengguna, serta kesulitan dalam pembersihan. Penelitian ini bertujuan untuk mengidentifikasi kebutuhan pengguna, menentukan spesifikasi teknis, dan menghasilkan rancangan meja knock box dan tamper station menggunakan metode Quality Function Deployment (QFD). Penelitian dilakukan di Humi Coffee dengan melibatkan 14 pekerja atau barista sebagai responden menggunakan teknik total sampling. Pengumpulan data dilakukan melalui kuesioner terbuka dan tertutup untuk mengidentifikasi kebutuhan serta mengukur tingkat kepentingan dan kepuasan pengguna. Data kemudian diuji validitas dan reliabilitasnya sebelum diolah menggunakan metode QFD. Selanjutnya, kebutuhan pengguna diterjemahkan ke dalam karakteristik teknis melalui House of Quality (HoQ) sebagai dasar perancangan produk. Hasil penelitian menghasilkan enam kebutuhan utama pengguna, yaitu material yang kuat dan tahan lama, nyaman dan mudah digunakan, ukuran dan tinggi yang sesuai, mudah dibersihkan, kapasitas knock box yang memadai, serta stabil saat digunakan. Kebutuhan tersebut diterjemahkan ke dalam spesifikasi teknis dengan mempertimbangkan aspek ergonomi, kenyamanan, kekuatan material, kemudahan penggunaan, dan kebersihan. Hasil akhir penelitian berupa rancangan meja knock box dan tamper station yang diharapkan dapat meningkatkan kenyamanan, kestabilan, kemudahan penggunaan, dan efisiensi kerja barista dalam proses pembuatan kopi. Kata kunci: House of Quality, Knock Box, Perancangan Produk, Quality Function Deployment, Tamper Station.

Abstrak Inggris :

ABSTRACT Espresso coffee preparation requires supporting equipment that provides comfort, stability, and efficiency for baristas. However, the existing knock box and tamper station still have several limitations, including insufficient coffee grounds capacity, lack of stability during use, discomfort during the tamping process, dimensions that are not fully suited to users, and difficulties in cleaning. This study aims to identify user needs, determine technical specifications, and develop a knock box and tamper station table using the Quality Function Deployment (QFD) method. This study was conducted at Humi Coffee and involved 14 employees or baristas as respondents using a total sampling technique. Data were collected through open-ended and closed-ended questionnaires to identify user needs and measure the importance and satisfaction levels of users. The data were then tested for validity and reliability before being analyzed using the QFD method. Furthermore, user needs were translated into technical characteristics through the House of Quality (HoQ) as the basis for product design. The results identified six main user requirements: strong and durable materials, comfort and ease of use, appropriate size and height, ease of cleaning, adequate knock box capacity, and stability during use. These requirements were translated into technical specifications by considering ergonomic aspects, comfort, material strength, ease of use, and cleanliness. The final result of this study is a knock box and tamper station table design expected to improve comfort, stability, ease of use, and barista work efficiency during coffee preparation. Keywords: House of Quality, Knock Box, Product Design, Quality Function Deployment, Tamper Station.

Tahun :

2026

Cover :

220103083-cover-20260925150332369.pdf

Bab 1 :

220103083-bab1-20260925151521882.pdf

Bab 2 :

220103083-bab2-20260925151521933.pdf

Bab 3 :

220103083-bab3-20260925151521989.pdf

Bab 4 :

220103083-bab4-20260925151522040.pdf