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Arifin Agung Setia Budi
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Analisis Konsep Desain Kemasan Tepung Terigu Dengan Menggunakan Metode Kansei Engineering Novi Purnama Sari; Arifin Agung Setia Budi; Dextra Syahkiella; Nabila Salma Marshanti
Jurnal Poli-Teknologi Vol. 25 No. 2 (2026)
Publisher : Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/pt.v25i2.6462

Abstract

Wheat flour is used by the wider community because it can be processed into various kinds of food. The wheat flour packaging on the market currently does not meet consumer needs, one of which is because once the packaging is opened, it cannot be closed again completely, which causes a decrease in the quality of the wheat flour. The aim of this research is to analyze the concept of wheat flour packaging design oriented towards consumer opinion. The method used is Kansei Engineering which can explore consumer emotions and feelings to be developed into a main concept. Kansei Engineering's decision-making support methods include Principal Component Analysis (PCA) to determine the main design concept for packaging forms. The questionnaire used 67 samples to become 47 samples after going through the elimination stage and obtained 48 Kansei words. Four PCs were selected, namely, the first PC1 includes safe-usable components with a standard deviation of 5.7992, PC2 is functional-sturdy with a standard deviation of 1.85374, PC3 is efficient-reusable with a standard deviation of 1.63621 and PC4 is modern-natural with a standard deviation of 1.15404.
Co-Authors Dextra Syahkiella Nabila Salma Marshanti Novi Purnama Sari