Development of Cacao Pod Husk chips using quality function deployment method

Luari Giri Pramelini, . and Anjar Ruspita Sari, . and Satria Bhirawa Anoraga, . (2023) Development of Cacao Pod Husk chips using quality function deployment method. International Journal of Agriculture, Forestry and Plantation (Malaysia), 13. pp. 227-233. ISSN 2462-1757

Cocoa Pod Husk (CPH) contributes 67% of fresh cocoa mass. Even though it is rich in protein, fiber, and bioactive components, the utilization of CPH has not been optimal. CPH can be used to make snacks such as chips, because chip snacks are very popular with the public. This research develops chips with the addition of CPH using Quality Function Deployment with the aim of measuring the level of consumer needs and desires for CPH chips, evaluate the quality attributes of CPH chips based on consumer wants and needs, and design its prototypes as the results of CPH chips. The utilization of CPH as a raw material for making chipsis expected to be a functional snack due to its fiber content which is beneficial for health. The consumer target for CPH chips is 17-25 years old, which is a teenager who likes to consume snacks. CPH chip development is carried out using QFD starting with the production of CPH flour. After obtaining CPH flour, CPH chips are made by mixing the ingredients into the dough, flattening the dough, molding the dough, and frying it using the deep-frying method. The questionnaire distribution of CPH chips development was carried out using the Accidental Sampling method to measure the Product Performance Levels (PPL) and Consumer Need Levels (CNL) of CPH chips with the existing formula as a benchmark. The quality attributes of the CPH chips that were evaluated were the aroma, taste, texture, and color. The PPL and CNL questions on the measurement attributes questionnaire of the initial CPH chips showed valid results (r count > r table) and reliable (r Cronbach'a alpha > alpha value). Consumer evaluation of CPH chips development shows that consumers want products that have a distinctive CPH chips aroma, yellowish brown color, crunchy texture, and tasty taste. Furthermore, CPH chips are improved using CPH flour which is pretreated with soaking in 3% citric acid to produce the attributes that consumers want. Based on the results, developed CPH flour which was pretreated with 3% citric acid soaking showed a higher Whiteness Index value (p <0.05) which was 43.20 ± 0.88 compared to initial CPH flour which was made without citric acid pre-soaking treatment, which was 38.90 ± 0.39. The Browning Index value of initial CPH flour was higher (6,556.20 ± 262.61) than developed CPH flour (5,383.72 ± 209.54). The product performance test showed that the developed CPH chips showed better product performance as compared to its initial CPH chips. The total dietary fiber content of developed chips was 16.10 ± 0,032% so it could be categorized as a fiber-rich product due to its dietary fiber content of more than 6%.

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Abstract

Cocoa Pod Husk (CPH) contributes 67% of fresh cocoa mass. Even though it is rich in protein, fiber, and bioactive components, the utilization of CPH has not been optimal. CPH can be used to make snacks such as chips, because chip snacks are very popular with the public. This research develops chips with the addition of CPH using Quality Function Deployment with the aim of measuring the level of consumer needs and desires for CPH chips, evaluate the quality attributes of CPH chips based on consumer wants and needs, and design its prototypes as the results of CPH chips. The utilization of CPH as a raw material for making chipsis expected to be a functional snack due to its fiber content which is beneficial for health. The consumer target for CPH chips is 17-25 years old, which is a teenager who likes to consume snacks. CPH chip development is carried out using QFD starting with the production of CPH flour. After obtaining CPH flour, CPH chips are made by mixing the ingredients into the dough, flattening the dough, molding the dough, and frying it using the deep-frying method. The questionnaire distribution of CPH chips development was carried out using the Accidental Sampling method to measure the Product Performance Levels (PPL) and Consumer Need Levels (CNL) of CPH chips with the existing formula as a benchmark. The quality attributes of the CPH chips that were evaluated were the aroma, taste, texture, and color. The PPL and CNL questions on the measurement attributes questionnaire of the initial CPH chips showed valid results (r count > r table) and reliable (r Cronbach'a alpha > alpha value). Consumer evaluation of CPH chips development shows that consumers want products that have a distinctive CPH chips aroma, yellowish brown color, crunchy texture, and tasty taste. Furthermore, CPH chips are improved using CPH flour which is pretreated with soaking in 3% citric acid to produce the attributes that consumers want. Based on the results, developed CPH flour which was pretreated with 3% citric acid soaking showed a higher Whiteness Index value (p <0.05) which was 43.20 ± 0.88 compared to initial CPH flour which was made without citric acid pre-soaking treatment, which was 38.90 ± 0.39. The Browning Index value of initial CPH flour was higher (6,556.20 ± 262.61) than developed CPH flour (5,383.72 ± 209.54). The product performance test showed that the developed CPH chips showed better product performance as compared to its initial CPH chips. The total dietary fiber content of developed chips was 16.10 ± 0,032% so it could be categorized as a fiber-rich product due to its dietary fiber content of more than 6%.

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Item Type:	Article
AGROVOC Term:	cocoa products
AGROVOC Term:	Archips
AGROVOC Term:	snack foods
AGROVOC Term:	food processing
AGROVOC Term:	product development
AGROVOC Term:	food quality
AGROVOC Term:	osmotic pretreatment of seed
AGROVOC Term:	frying
AGROVOC Term:	citric acid
AGROVOC Term:	consumers
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	11 Jun 2026 07:21
Last Modified:	11 Jun 2026 07:21
URI:	http://webagris.upm.edu.my/id/eprint/4021

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