การประยุกต์ใช้เทคนิคการกระจายหน้าที่เชิงคุณภาพในการพัฒนาผลิตภัณฑ์น้ำส้ม

Abstract

The main objective of this research was to apply the quality function deployment (QFD) technique to create a new flavored orange juice product that can meet the overall satisfaction of the target consumers, Prince of Songkla University student Hat Yai Campus, Songkhla Province. To determine the factors affecting the purchase of orange juice products ( WHATs) and have consumers complete a questionnaire to define the importance weight score (IMP) of each factor. The data is then taken into the house of quality (HOQ), technical characteristics (HOWs), and the relationship between consumer demand factors (WHATs) and technical characteristics (HOWs) to define the final product target. According to the market survey, the most popular choice for making orange juice is Sai Nam Phueng, and the top four flavors that consumers would like to add to orange juice products are lime rosemary pandan and lemongrass. The orange juice with lime and lemongrass flavors was found to be the most compatible. Therefore, sensory testing was used to compare satisfaction scores in order to determine the proper lemongrass and lime ratio, and it was found that orange juice mixed with lemongrass at 20% and lime juice at 2% has the highest satisfaction scores for appearance freshness flavor sweetness sourness and overall preference. As a result, the final recipe is as follows: 78% of the fresh orange juice 20% of orange juice mixed with lemongrass and 2% of lime juice combined were tested by sensory evaluation to compare satisfaction scores with the selected competitor. The results showed that orange juice flavored with lime and lemongrass scored higher than a competitor in terms of freshness flavor sweetness sourness and overall preference. Moreover, the developed product has an overall preference score of 7.53 ± 1 . 0 0, which meets the study’s scope score of 7.00 and the final product target.