The Development of Banana baked with honey Products by Applying Quality Function Deployment
The objective of this research was to find guidelines for the development of banana baked with honey products, to meet the needs of customers, by applying quality function distribution techniques and surveying consumer behavior of customer groups in the North, Central, Northeast and South of Thailand. There were 2 parts to the operations: 1) gather the needs of customers by interviewing customer groups in relation to demand factors using a linked group diagram questionnaire and finding the weight of importance of each product factor; 2) create a grouping to find the technical specifications, the relationship between technical specifications, and the relationship between customer demand factors and technical specifications by rating the correlations and ranking. The results of developing products according to important technical specifications and analysis using sensory tests found that the average scores of banana baked with honey products for raw materials, labels and packaging were 8.87, 8.56 and 8.42 respectively, out of 10 points.
Chakrit Srithong, C., and Srithong, O. (2016). Product Development by Quality Duty Conversion Technique In the furniture industry: a case study of the design of
an office chair, Journal of Walailong Alongkorn. Valayayalongkorn Rajabhat University. 2016; Vol.6 (2), 113.
Chungcharoennirachon, S., and Supharot, T. (2019). Study on Baked Banana Water with Waste Heat. From modular air conditioning system,
Academic, journal Faculty of Industrial Technology Lampang Rajabhat University, Vol.12 (1) January 2019 - June 2019, pp 100 – 111.
Cohen, L. (1995). “Quality Function Deployment How to Make QFD Work for You”. Prentice-Hall. New Jersey.
Phichitbanjong, P. (2015). Development of lemon grass herbal tea by applying quality dispersion techniques and experimental design, Journal of Narathiwat Rajanagarindra University. 2015; Vol.7 (1), pp.48-49.
Srisuk, S. (2016), Product Development of Ready to Drink Yogurt from Millet Milk, Journal of Science and Technology, Vol.1 (2) Jul-Dec 2016, pp 53-64.
Teotoch, C., and Sasaniso, E. (2018). Estimation of the natural convection coefficient of dried banana and purple taro using solar energy, Srinakharinwirot University Journal (Science and Technology Program), Vol.10 (20) July - December 2018, Page 1-12.
Yamane, T. (1973). Statistics: an Introductory Analysis. Tokyo: Harper International Edition