Abstract
The era of creative industries in the present is growing a lot of food and beverage culinary SMEs rapidly. SMEs that are more of interest today are the manufacture of products that use sweetened condensed milk or hereinafter called SKM. 82 respondents answered after the SKM was opened from the packaging invited ants due to residue and spills. The purpose of the research is the design of storage equipment as well as SKM pourers by using the Kano Model and QFD approach. The results obtained that this tool could help SMEs in the storage and use of SKM in every product manufacturing process. Based on the evaluation of the Kano model, 6 attributes of the Must-be category were obtained, 3 Attractive categories and 2 One-dimension categories, and 1 indifferent category which means that the tool provides satisfaction to consumers.
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