Determination and Prioritization of Product Design Specifications with Kansei Engineering Approach : Case Study : Packing Designation of New Health Product of Firouz Health Group

Abstract

Today, manufacturers need to pay attention to the emotions of real users in order to design and manufacture of desired products so that buyers are able to differentiate a product from other products and show their satisfaction through their purchasing .In this study, through Kansei engineering approach, we will evaluate the real emotions and feelings of users and modify them through appropriate design specifications for using in packing design of new health product of Firouz Health Group (L.L.C). In this regards, based on Kansei engineering methodologies in first and second steps with the help of expert designers, desired domain and kansei words will be identified and also screened. Then, Certified vendors, due to the perception of the demands of the users, are requested to determine the technical characteristics of the users and finally the collected data using Pareto diagram is analyzed and featured properties are selected and using these properties, we adopt the selected products. In next step, for synthesizing kansei words and product properties through questioning with presence of certified developers and vendors, we continue to analyze and identify properties that cover Kansei words with appropriate and exact mode. They can be used in presenting desired model in the next step. In the fifth and final step using Topsis model, we will select the best option as the best product between designed model and selected products that are identified in third step.

Desain Kemasan Bahan Dapur Berbentuk Serbuk Dengan Menggunakan Pendekatan Kansei Engineering

“…Pemilihan KE dikarenakan konsep tersebut mampu menerjemahkan perasaan dan emosi konsumen ke dalam parameter produk (Nagamachi, 2002). Berbagai perancangan kemasan yang menerapkan pendekatan KE antara lain kemasan bedak tabur (Rahmayani, et al, 2015), kemasan pengharum (Djatna dan Kurniati, 2015), kemasan abon (Soewardi dan Dicasani, 2014), botol saus (Mamaghani, et al, 2014), produk kesehatan (Zeynali, et al, 2014), kemasan minuman (Huang, et al, 2013), kemasan sampo (Tesavrita, et al, 2012), dan kemasan garam mandi (Nagamachi, et al, 2008). Berdasarkan pada persoalan di atas dan dengan mempertimbangkan penelitian terdahulu, maka pada penelitian ini akan dipaparkan desain kemasan bahan serbuk ergonomis.…”