EVALUATION OF PRODUCT QUALITY AT SOSEJI
Abstract
This research aims to determine the product quality of Soseji such as the
taste of the product, portion served, and appearance in an effort to increase the
preception of consumers towards Soseji. The object of this research is Soseji’s
firm. The subject of this research are current customer, potential customers, and
experts. The data collection techniques used are interview, observation, and
documentation. In testing the validity of the data, the researcher uses triangulation
method. The result of this research shows on how do Soseji increase the product
quality such as taste, portion, and appearance to meet the criteria of consumer
perception. Soseji has delicious taste, but the taste is still in consistent. Soseji’s
packaging is safe since Soseji is using vacuum sealer for the frozen food and the
packaging is reliable due to its transparancy. However, the design is too simple
and more creativity is needed. Soseji needs to improve the design of the takeaway packaging by adding some information regarding the composition of the
product and Soseji needs to measure the detail about the size and quantity of the
product that fits in the packaging. The methods to increase the satisfaction from
the customers towards the quality are making more variations of the taste such as
the level of spicyness and bitterness on the cheese sausage.