IMPLEMENTATION OF QUALITY FUNCTION DEPLOYMENT (QFD) IN AGRO-INDUSTRIAL TECHNOLOGY CURRICULUM
DOI:
https://doi.org/10.21111/atj.v1i1.1836Keywords:
quality function deployment, curriculum, higher education, total quality management, University of Darussalam GontorAbstract
In essence, higher education institution has important role to embody the quality of alumnus as output. When student graduate from their school, they need to compete with other schools to find a job and need to be hired by companies. In accordance with that, the institution must design best curriculum to channel core competencies in every courses of learning process. Curriculum has essential influence to create qualified alumnus in higher education level. Quality function deployment (QFD) is a methodology to correlate between customer need and technical requirement of an organization. As an emerging higher education institution, agro-industrial technology department in University Darussalam Gontor attempts to implement QFD to propose curriculum design, which core competencies applied in every discipline. The aim of this article is to provide that quality function deployment can be applied in higher education institution as a methodology to arrange better curriculum. There is a major point to be proved which is core competencies has strong relationships with abilities students as required so they can be hired to a company, as it is needed.References
Akao, Y., & Mazur, G. H. (2003). The leading edge in QFD: Past, present, and future. International Journal of Quality & Reliability Management , 20 (1), 20-35.
Aytac, A., & Deniz, V. (2005). Quality Function Deployment in education: A curriculum review. Quality & Quantity , 39, 507-514.
Bailey, M. E., dan Ki Won Um. (1992). Maillard Reaction and Lipid Oxidation. ACS Symposium Series .
Bandyopadhyay, J. K. (2014). A framework for design, development and delivery of high quality on-line higher education program in the U.S using six sigma approach. Journal of Business Behavioral Sciences , 26 (3), 43-53.
Barth, M., Godemann, J., Rieckmann, M., & Stoltenberg, U. (2007). Developing key competencies for sustainable development in higher education. International Journal of Sustainability in Higher Education , 8 (4), 416-430.
Belitz, H. D., W. Grosch dan P. Schieberle. (2009). Food Chemistry. 4th Revised and Extended ed .
Bier, I. D., & Cornesky, R. (2001). Using QFD to construct a higher education curriculum. Quality Progress , 34 (4), 64-68.
Chan, L. K., & Wu, M. L. (2002). Quality function deployment: A comprehensive review of its concepts and methods. Quality Engineering , 15 (1), 23-35.
Cohen, L. (1995). Quality function deployment: How to make QFD work for you. Massachusetts: Addison-Wesley Publishing Company.
Denton, J. W., Kleist, V. F., & Surendra, N. (2005). Curriculum and course design: A new approach using quality function deployment. Journal of Education for Business , 81 (2), 111-117.
De-Wei Chen, dan Min Zhang. (2007). Non-volatile Taste Active Compound in The Meat of Chinese Mitten Crab (Eiocheir sinensis. Retrieved from J. Food Chemistr: https://doi.org/10.1016/j.foodchem.2007.01.042
Gulati, T., Ashim K. Datta, Christopher J. D., R. Roger Ruan dan Florence E. Feeherry. (2015). odeling Moisture Migration In A Multi-Domain Food System: Application To Storage of a Sandwich System. Retrieved from Food Research International: https://doi.org/10.1016/j.foodres.2015.06.02
Han, S. B., Chen, S. K., Ebrahimpour, M., & Sodhi, M. S. (2001). A conceptual QFD planning model. International Journal of Quality and Reliability Management , 18 (8), 796-812.
Holloway, J. (1994). Is there a place for Total Quality Management in higher education? In G. D. Doherty (Ed.), Developing quality systems in education (pp. 60-67). London: Routledge.
Hutching, J. B. (1999). Food Colour and Appearance. Maryland: Aspen Publisher Inc.
Jacoeb, A. M., Muchamad Hamdani dan Nurjanah. (2008). erubahan Komposisi Protein dan Asam Amino Daging Udang Ronggeng (Harpiosquilla raphidea) Akibat Perebusan. Buletin Teknologi Hasil Perikanan , XI (2).
Jian, J. C., Shiu, M. L., & Tu, M. H. (2007, July). QFD's evolution in Japan and the west. pp. 30-37.
Kato, H., Rhue, M. R. dan Nishimura, T. (1989). Role of free amino acids and peptides in food taste. In R. Teranishi, R. G. Buttery dan F. Shahidi (Eds.). Flavor chemistry trends and developments , 158-174.
Motwani, J., Kumar, A., & Mohamed, Z. (1996). Implementing QFD for improving quality in education: An example. Journal of Professional Services Marketing , 14 (2), 149-159.
Obeidat, B. S., A. Y. Abdullah, K. Z. Mahmoud, M. S. Awadewh, N. Z. Al-Beitawi, F. A. Al-Lataifeh. (2009). Effects of feeding sesame meal on growth performance, nutrient digestibility, and carcass characteristics of Awassi lambs. Journal Small Ruminant Research , 82, 13-17.
Pei-Dih Chiang, Chih-Tai Yen dan Jeng-Leun Mau. Non-volatile Taste Components of Canned Mushroom. J. Food Chemistry , 97, 431-437.
Sahney, S., Banwet, K., & Karunes, S. (2003). Enhancing quality in education: Application of quality function deployment - an industry perspective. Work Study , 52 (6), 297-309.
Shallenberger, R. S. (1993). Taste o amino acid In Taste chemistry. 226-233.
Soeparno. (1998). Ilmu dan Teknologi Daging. Yogyakarta: Gajah Mada University Press.
Yamaguchi, S., T. Yoshikawa, S. Ikeda dan T. Ninomiya. (1971). Measurement of the relative taste intensity of some α-amino acid and 5’-nucleotides. Journal of Food Science , 36 (48).
Downloads
Submitted
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 Agroindustrial Technology Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author whose published manuscript approved the following provisions:
1. The right of publication of all material published in the journal / published in the Agroindustrial Technology Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).
2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Agroindustrial Technology Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
3. Printed and electronically published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.
