Pengembangan Desain Alat Pencampur Adonan Mie Sagu Menggunakan Metode (Qfd) Di Bengkalis

Sago noodles are made from sago flour, derived from the sago palm tree. The sago noodle industry is a home-based enterprise, specifically owned by Mr. Rahmad in Bengkalis. However, the mixing process lacks ergonomic efficiency due to conventional methods and inadequate hygiene practices among workers. To address this, a machine is needed to transform conventional methods, prioritizing product hygiene.The mixing machine design for yeast and soybeans employs the Quality Function Deployment (QFD) method, focusing on ergonomics.(QFD) is a structured approach to product development, ensuring alignment with consumer needs and preferences. Ergonomic principles are applied to tailor the machine to workers' physical dimensions.This study resulted in a mixing machine with 25 kg in one mix, designed to reduce musculoskeletal complaints, enhance product hygiene, and accelerate production, particularly during the fermentation stage.