การออกแบบและพัฒนารูปแบบบรรจุภัณฑ์สำหรับไข่เค็มโดยเทคนิคการกระจายหน้าที่เชิงคุณภาพ

Abstract

This study aims to Study of the key factors affecting package design for salted eggs. Bring that factor into the design and create prototype containers for salted egg packaging In conducting this research, it is an application of the 2-phase Quality FunctionDeployment (QFD) technique to the design and development of salted egg packaging. Starting with the study of customer needs After that, those requirements are grouped into features for questionnaires. To collect data from a sample of 300 samples, then the significance of the demand was assessed. Which the significance score obtained from the assessment And the customer needs are imported into the 1st matrix of QFD, known as the planning matrix (HOQ). The data obtained from the 1st matrix is ​​then applied in the second matrix. OFD’s, also known as the design matrix. The most important feature of composition and percentage is that the packaging is neat 7.63%, has a 7.55% consumer safety certification mark and the illustration on the package is clearly visible. 7.42% When the packaging characteristics were known, all three types of salted egg packaging were designed and those characteristics were applied and the details of the packaging were designed to survey packaging satisfaction and found that the customer chose the third type the most. 53.5% type 1 22 596 and type 2 20% were then set a ton of packaging to be built, type 3 was used to create a ton of packaging. Then compared with other salty packaging on the market, it was found that the ton packaging model 66.678 was found. Qualitative (QFD) packaging for salted eggs can be designed to meet customer needs.