The Utilization of The Kano Model for Development of Edible Spoon

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia

^* Corresponding author: andreas.romulo@binus.ac.id

Abstract

The use of plastic in food packaging and cutlery is one of the significant factors that cause environmental pollution. The alternative solution that can be given to reduce the use of plastic is to create edible spoons. The features and attributes required for the spoon are essential factors in the process of product development. Therefore, this study aimed to analyze the level of consumer acceptance and satisfaction regarding the features and attributes of the product by using the Kano method. This analysis involves distributing questionnaires, validity and reliability tests, and dividing requirements into specific categories. The requirements distributed in the questionnaire are various dimensions of product quality that need to be analyzed in product development. The results of the Kano questionnaire showed that of the 17 requirements, there were five essential attributes: having a BPOM certificate, hygienic packaging, a list of nutritional contents on the package, the good nutritional content on the edible spoon, and a product that is not easy to stale. These five attributes are the ones that should be considered in developing edible spoon products.