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Pendampingan Perancangan Desain Konten Instagram Produk Lokal Minyak Atsiri Laloka Hartanti, Monica; Lukman, Christine Claudia
Jurnal Atma Inovasia Vol. 2 No. 6 (2022)
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/jai.v2i6.6480

Since Covid-19 impacted YSLH, one of the foundations engaged in the environment, income derived from training services and donations from well-wishers was greatly reduced. Luckily, with the Laloka Essential Oil (EO), income has potential to increase. The great advantage of Laloka EO is that it is affordable, seeing as this product uses raw Indonesian materials; another one of the advantages is the specialty of custom mixing essential oils with the skills of one of the YSLH’s volunteers who has previous pharmaceutical expertise. The needs of Laloka EO consist of online promotional media, especially during the COVID-19 pandemic. Using the Participatory Action Research (PAR) method, a team of lecturers and students from the Visual Communication Design of Maranatha University has helped Laloka EO volunteers, such as making some concept designs for Laloka EO’s Instagram content. This assistance is carried out online for three months. As a result of this assistance, Laloka EO is now accompanied with a design promoting concept in the social media, Instagram; but in terms of Instagram management, further efforts are needed. Currently, the problem is Laloka EO’s inability in accommodating permanent volunteers to manage its Instagram page on a routine schedule, resulting in irregular issued content designs.

The Influence Of Snack Portion Size Design On Teens And Young Adults Consumption Tjandra, Miki; Wianto, Elizabeth; Hartanti, Monica; Setiawan, Hendra; Clara, Beverly
Jurnal Bahasa Rupa Vol. 6 No. 2 (2023): Jurnal Bahasa Rupa April 2023
Publisher : Prahasta Publisher (manage by: DRPM Institut Bisnis dan Teknologi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31598/bahasarupa.v6i2.1233

This research is motivated by the trend of snacks with a salty or sweet taste which have become part of people's lifestyles, especially among teenagers and young adults. Snacks portion that exceeds the serving size has an unfavorable impact on the body's calorie intake. This study aims to analyze the effect of the size of the snack packaging portion in the form of one serving (individual pack) and family portion (family pack), on the eating patterns of teens and young adults. The population in this study were active students from several universities in Bandung, Indonesia. Data collection was done by distributing questionnaires to respondents. The study was conducted using descriptive statistical calculations and inferential statistics, namely the comparison between respondents' preferences for the choice of snack packaging that is packaged according to the serving sizes and packaged in larger sizes. Teenagers and young adults choose snacks with larger packages, both from the salty and sweet snack groups. Larger packaging sizes dominate purchasing decisions. They consume more snacks if served in larger packages. Consumers prefer large packaging which is more economical because small packaging does not have a visible added value. Individual packaging is only effective when carried or when you want to eat less snack. Based on the conclusions, further research that focuses on increasing the value of single-serving packages, how to pack family-sized snacks (family packs) to increase awareness of snack portions, or how other efforts can be made to change the behavior of eating excess snack portions can be further explored.

UJI KELAYAKAN DESAIN KEMASAN PRODUK MAKANAN OLEH-OLEH UMKM JAWA BARAT MENGGUNAKAN CHI-SQUARE Monica Hartanti; Puspita Yuli Pradita
Jurnal Bahasa Rupa Vol. 5 No. 1 (2021): Jurnal Bahasa Rupa Oktober 2021
Publisher : Prahasta Publisher (manage by: DRPM Institut Bisnis dan Teknologi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31598/bahasarupa.v5i1.912

Souvenir products produced by SMEs in the city of Bandung are very diverse. The COVID-19 pandemic has caused the tourism industry to decline; souvenirs cannot be purchased directly at tourist sites. Advances in technology and government support for Micro, Small, and Medium Enterprises (SMEs) have opened up opportunities to migrate to sell products online. The souvenir food products need to be packaged attractively and have local characteristics because local identity can be one of the unique things that will attract consumers. Nine samples of food products as souvenirs from the Sabilulungan Community SMEs, assisted by Department of Industry and Commerce Soreang Regency, West Java, have redesigned their packaging. The old and new packages were arranged side by side; a comparative study was conducted, measured respondents' design tastes, respondents' reasons for choosing designs, and product sales results using the Chi-Square test. The data collection method is by distributing questionnaires filled out when visitors shop at the product bazaar. The results of data calculations reveal that well-designed packaging and have an identity that matches the food will increase purchases. Local characteristics can be used as an identity that is displayed aesthetically and uniquely to increase the value of local products. Local characteristics that are easiest for consumers to remember are symbols of local and familiar colors culture. A Packaging that uses zippers and is not too big is considered more efficient from the usability aspect. The form of packaging that is not just a box is considered more unique.

The Influence Of Snack Portion Size Design On Teens And Young Adults Consumption Miki Tjandra; Elizabeth Wianto; Monica Hartanti; Hendra Setiawan; Beverly Clara
Jurnal Bahasa Rupa Vol. 6 No. 2 (2023): Jurnal Bahasa Rupa April 2023
Publisher : Prahasta Publisher (manage by: DRPM Institut Bisnis dan Teknologi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31598/bahasarupa.v6i2.1233

This research is motivated by the trend of snacks with a salty or sweet taste which have become part of people's lifestyles, especially among teenagers and young adults. Snacks portion that exceeds the serving size has an unfavorable impact on the body's calorie intake. This study aims to analyze the effect of the size of the snack packaging portion in the form of one serving (individual pack) and family portion (family pack), on the eating patterns of teens and young adults. The population in this study were active students from several universities in Bandung, Indonesia. Data collection was done by distributing questionnaires to respondents. The study was conducted using descriptive statistical calculations and inferential statistics, namely the comparison between respondents' preferences for the choice of snack packaging that is packaged according to the serving sizes and packaged in larger sizes. Teenagers and young adults choose snacks with larger packages, both from the salty and sweet snack groups. Larger packaging sizes dominate purchasing decisions. They consume more snacks if served in larger packages. Consumers prefer large packaging which is more economical because small packaging does not have a visible added value. Individual packaging is only effective when carried or when you want to eat less snack. Based on the conclusions, further research that focuses on increasing the value of single-serving packages, how to pack family-sized snacks (family packs) to increase awareness of snack portions, or how other efforts can be made to change the behavior of eating excess snack portions can be further explored.

Comparison of Batang Batik Motifs with Mataram Keraton Batik and Pekalongan Batik Hartanti, Monica; Lukman, Christine Claudia; Heryadi, Heddy
Gelar: Jurnal Seni Budaya Vol. 20 No. 2 (2022)
Publisher : Institut Seni Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33153/glr.v20i2.4504

Batang Batik has unique motifs that originate from its historical background as part of the Islamic Mataram Kingdom, and its geographical area adjacent to the coastal batik center of Pekalongan. Batang Keratonan Batik is influenced by the Mataram Keraton Batik, while the Batang Pesisiran Batik is influenced by the Pekalongan Batik. The influence of the Mataram Keraton Batik can be seen from the use of sogan (brown) color, as well as geometric, and organic abstract motifs, while the influence of Pekalongan Batik in the use of bright colors and figurative organic motifs. Even though they have similar designs, there are also differences between the Batang Keratonan Batik and the Mataram Keraton Batik, as well as between the Batang Pesisiran Batik and the Pekalongan Batik. The similarities and differences in visual styles are interesting to study because they show the dominance of power over aesthetic tastes from Pierre Bourdieu's concept; and the phenomenon of mimicry from the STORM theory from the study of social psychology. This research uses a qualitative descriptive approach with purposive samples originating from the Pisan Bali motif on 2 pieces of Batang Keratonan Batik and 1 piece of Mataram Keraton Batik, as well as floral and bird motifs on 1 piece of Batang Pesisiran Batik, 1 piece of Rifa'iyah Batik, and Pekalongan Batik. To reveal the similarities and differences in batik designs, we conducted a visual content analysis of color, motifs, execution of forms, layout, and composition. Furthermore, the concept of Pierre Bourdieu and the STORM mimicry theory were used to reveal the causes of the similarities and differences in visual styles of the purposive samples. The results of the analysis show that the similarities in visual style are due to the influence of power domination on aesthetic tastes in a field, and mimicry is done to gain social advantage, while the differences come from heterodoxy which occurs due to changes in the constellation of power in the social field.

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