การพัฒนาผลิตภัณฑ์และกระบวนการผลิตครีมนวดจากสมุนไพรโดยใช้แนวคิดเทคนิคการกระจายหน้าที่เชิงคุณภาพ

Abstract

This research studied the development of hot cream with herbs from Ban Pa Puey Thai Massage Community Enterprise, Ban Hong District, Lamphun Province. The community enterprise plans to utilize herbs grown in the community as a key component of the community product, the hot cream with herbs. This research applies the Quality Function Deployment (QFD) concept to study the needs of consumers to develop the hot cream that meets consumer needs, as well as to design production processes for community enterprises. This research started with identifying consumer requirements for hot cream products by using a questionnaire to determine the priority of each factor, both in terms of product characteristics, packaging, and reliability. The target group was collected from 50 customers visiting the massage center and 50 random subject with muscle age symptom. The analysis results of the questionnaire found that the most important concerns of factors were allergies free, skin irritation, relieving muscle pain, and the product identity accordingly. In the process of implementing the concept of QFD, the House of Quality (HOQ), was constructed by converting the consumer requirements obtained from the questionnaire into technical specifications with numerical scale, then putting the priority level of each requirement from the survey or important rating (IMP) into the House of Quality. The research then identified the relationship between each technical specification and the relation between the requirements and the technical specification, and then set the target value, which will be the ingredient of the prototype, that resulting in a mixture of hot cream with herbs products and packaging patterns after development. The results of the study led to the development of the production process. The operational manuals for the community enterprise was initiated. A one lot prototype of the product was tested by a group of consumers. After the experimental design used to optimize the production of the product, it was found that consumer satisfactions were rated with more than 90% for the final product.