INTERNATIONAL JOURNAL OF INTEGRATED ENGINEERING VOL. 13 NO. 1 (2021) 19-28 © Universiti Tun Hussein Onn Malaysia Publisher’s Office IJIE Journal homepage: http://penerbit.uthm.edu.my/ojs/index.php/ijie The International Journal of Integrated Engineering ISSN : 2229-838X e-ISSN : 2600-7916 *Corresponding author: effendi@utem.edu.my 2021 UTHM Publisher. All rights reserved. penerbit.uthm.edu.my/ojs/index.php/ijie 19 Safety and Quality Improvement of Street Food Packaging Design Using Quality Function Deployment Muhammad Faishal 1,2 , Effendi Mohamad 1* , Azrul Azwan Abdul Rahman 1 , Shabilla Desviane 2 , Alfian Ramawan 2 , Mohamad Ridzuan Jamli 1 , Okka Adiyanto 1,2 1 Fakulti Kejuruteraan Pembuatan, Universiti Teknikal Malaysia Melaka, Melaka 76100, MALAYSIA 2 Teknik Industri, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Jalan Ring Road Selatan, Tamanan, Bantul Yogyakarta 55166, INDONESIA *Corresponding Author DOI: https://doi.org/10.30880/ijie.2021.13.01.003 Received 14 February 2020; Accepted 23 June 2020; Available online 30 January 2021 1. Introduction Food packaging does not serve merely as a package. The packaging should have other attributes like safety, quality, and comfort, among others. Product and packaging go together. It is difficult to treat the two as separate products, especially when fast-moving products like food and beverages are considered. Packaging is also vital when it comes to presenting the product[1]. Packaging needs continuous attention from distributors, marketers, and researchers especially in the street food segment, to tailor it to the needs of the consumers [2]. This is quite reasonable because the primary objective of packaging is to protect the contents[3]. This, however, is often overlooked during the environmental analyses of packaging systems, and thus consumers have to face inconvenience. Knowing consumer expectation is crucial to improve packaging design [4], [5]. Abstract: Product packaging shows product detail and characteristics and can influence consumer desire. A well- packaged product, when seen or felt, improves product perception and attitude. In Yogyakarta, fried meatballs are popular street food. Customers often complain about packaging post-purchase. Customers have often complained about the packaging and the common concerns are ‘hot to touch’ and ‘easily damaged packaging’. This study proposes to study the effect of consumer perception and attractiveness of the fried meatballs by improving the packaging. The Quality Function Deployment (QFD) technique was used during the designing phase to study consumer behaviour and desire to create attractive product packaging in line with customer expectations. Survey results indicated eight significant characteristics for fried meatball packaging. Those are; an attractive design, oil resistance, heat resistance, easy-to-handle packaging, durable material, food-grade packaging, environmental friendliness, and practical carrying ability. The eight attributes were reduced to five using QFD methodology and these five attributes are used as reference points for the development of better packaging. These five attributes of packaging design are; heat resistance, oil resistance, food-grade material, environmental friendliness, and not easy to tear. SolidWorks software was used to create 3D models. The design process was controlled to achieve the House of Quality (HOQ) target for consumer desire. Keywords: Packaging design, QFD, street food, customer need