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All Journal PRODUCTUM : Jurnal Desain Produk (Pengetahuan dan Perancangan Produk)
Assyifa Fadilah Bahsyah
Program Studi Teknik Industri Agro, Politeknik ATI Makassar, Makassar
Arts Humanities

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Pengembangan konsep desain kemasan produk pangan menggunakan pendekatan TRIZ: Studi pada produk roti Aneka Isi Andi Nurwahidah; Nurulinzany Nurulinzany; Assyifa Fadilah Bahsyah
Productum: Jurnal Desain Produk (Pengetahuan dan Perancangan Produk) Vol 9, No 2 (2026)
Publisher : Institut Seni Indonesia Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24821/productum.v9i2.19727

Abstract

XXX Indonesia is a micro, small, and medium enterprise (MSME) established in 2017 that produces jumbo pandan steamed bread based on a traditional family recipe with a modern touch. The products are made to order to ensure freshness and are available in both sweet and savory variants. Previously, XXX’s products were packaged in plain transparent plastic, which did not effectively represent the brand identity. This study aims to design new packaging using the TRIZ (Theory of Inventive Problem Solving) method with a mixed-methods approach, involving 68 respondents through open-ended questionnaires. The findings reveal that the existing packaging lacked visual appeal and did not provide adequate product protection. The proposed solution is a kraft paper box with a biodegradable coating, sized 251 × 251 × 35 mm, capable of holding four pieces of bread. The visual design reflects XXX’s identity through the use of pandan green and golden yellow colors, along with the logo and product information. Published Date: 2026-09-26
Co-Authors Andi Nurwahidah Nurulinzany Nurulinzany