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PEMBUATAN ALAT CUTTING HAND PRESS PADA KEMASAN MAKANAN RINGAN PRODUK UKM DI KOTA SERANG Muryeti, Muryeti; Sari, Novi Purnama; Prastiwinarti, Wiwi; Imam, Saeful; Ningtyas, Rina
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol 1, No 1 (2018): Mitra Akademia
Publisher : Unit Penelitian dan Pengabdian kepada Masyarakat (UP2M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v1i1.1991

Abstract

Kemasan menjadi faktor penting dalam meningkatkan nilai jual produk, selain itu kemasan berfungsi untuk melindungi produk, media promosi, menjadi identitas suatu produk, memperpanjang umur simpan produk, memudahkan dalam pendistribusian dan pemasaran produk, serta memenuhi kebutuhan dan kepuasan konsumen. Kota Serang merupakan salah satu target tempat wisata yang banyak dikunjungi wisatawan saat liburan. Hal ini menunjang perkembangan kuliner dan produk olahan hasil UKM di kota Serang untuk dijadikan produk oleh-oleh. Secara geografis, kota serang berada tidak jauh dari pesisir pantai utara sehingga banyak sumber daya hasil perikanan dan kelautan. Salah satu produk olahan hasil perikanan yang belum dikemas secara menarik adalah bakso goreng (makanan ringan yang berbahan dasar dari ikan). Bakso goreng sudah cukup dikenal oleh warga Serang, sebagai cemilan khas kota Serang. Namun aplikasi kemasan yang masih sangat minimalis menyebabkan produk ini tidak begitu dikenal oleh masyarakat luar daerah. Berdasarkan permasalahan kemasan tersebut, maka diperlukan suatu pengembangan alat kemasan efesien yang dapat diaplikasikan sehingga membantu UKM di daerah Serang untuk membuat kemasan secara mandiri. Program kerjanya mencakup perancangan dan pembuatan mesin produksi cetak alat cutting hand press dan, pelatihan serta pendampingan dalam penggunaan alat tersebut. Dengan adasnya alat cutting hand press sebagai mesin produksi cetak kemasan sekunder ini bisa membantu UKM Bakso Ikan Laksana meningkatkan kualitas dan nilai jual dari bakso goreng tersebut. Metode untuk melakukan program IPTEK bagi masyarakat ini adalah : tahap persiapan dengan melakukan survei ke daerah Serang dan membuat kerjasama  dengan UKM setempat, tahap selanjutnya adalah merancang dan membuat alat cutting handpress sebagai mesin penunjang produksi kemasan yang sesuai dengan kebutuhan UKM dan ketersediaan bahan habis pakai yang bisa dibeli di kota Serang tersebut, setelah itu melakukan pendampingan pengoperasian alat cutting kemasan tersebut hingga UKM bisa melakukannya secara mandiri. Setelah dilakukan pelatihan dan pendampingan dalam pembuatan kemasan, UKM bakso Laksana, telah memiliki dan mampu membuat kemasan secara mandiri.
Analisis Elemen Kemasan Sekunder Pembalut Dengan Metode Rough Set Araminta, Shafa; Sari, Novi Purnama; Muryeti, Muryeti
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 9, No 2 (2024): May 2024
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v9i2.2198

Abstract

A common problem often encountered in sanitary napkin packaging is inadequate product protection. Failure to open or reseal the packaging and the use of materials that cannot be reused are complaints from 97% of consumers regarding sanitary napkin products currently on the market. This research aims to analyze packaging design elements according to consumer preferences. In this research, the Kansei Engineering and Rough Set methods were used. Kansei Engineering has the advantage of being able to translate consumer emotions into design elements. The design element analysis process is carried out using the Rough Set method. The research results obtained consumer emotions in the form of 19 Kansei words and 29 packaging samples as design references. Analysis of sanitary napkin packaging design elements obtained recommendations in the form of cardboard material, folding cardboard packaging type, no additional features, box body, opening type with flap, medium size, feminine design, script typography, and image elements in the form of pictures and illustrations. This research succeeded in proving Kansei Engineering's ability to produce packaging designs according to consumer preferences through quantitative data analysis.Keywords - Model Kano, Rough Set, Design Element, Packaging
PENGEMBANGAN LABELING DAN KEMASAN VAKUM PADA UKM DI DESA RAWAPANJANG BOJONG GEDE Muryeti, Muryeti; Ningtyas, Rina; Imam, Saeful; Sari, Novi Purnama; Silvia, Deli
ABDIMAS UNWAHAS Vol 9, No 1 (2024)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v9i1.11009

Abstract

Label dan Kemasan yang dirancang dengan menarik, akan meningkatkan nilai jual produk, daya saing dan daya simpan produk. Label dan kemasan mitra UKM Cemilan Cembilan masih sederhana, belum ada informasi lengkap mengenai produk sehingga kurang menarik konsumen, produk UKM memiliki nilai jual rendah, distribusi produk terbatas dan masa simpan produk yang cepat. Berdasarkan hal tersebut, tujuan kegiatan ini adalah meningkatkan pengetahuan dan ketrampilan UKM mengenai labeling dan kemasan vakum diwilayah Desa Rawapanjang Bojonggede. Pemberian pengemasan vakum bertujuan meningkatkan masa simpan produk UKM. Metode yang digunakan dalam kegiatan ini adalah pendampingan dan pelatihan kepada mitra. Metode pendampingan yang dilakukan terkait dengan pembuatan labelling kemasan dan kemasan vakum, dan pelatihan praktik penggunaan alat kemasan vakum kepada mitra UKM. Kegiatan pengabdian masyarakat ini dibagi dalam tiga tahap, yaitu persiapan, pelaksanaan dan monitoring evaluasi kegiatan. Evaluasi kegiatan dilakukan setelah kegiatan pengabdian dengan menggunakan kuesioner. Dengan adanya kegiatan ini dapat meningkatkan pengetahuan dan ketrampilan UKM dalam menerapkan labeling dan pengemasan vakum pada produknya.Kata kunci : labeling kemasan, kemasan vakum, UKM, kemasan
Developing Innovative Packaging Designs Concept for Siomay Gondrong Msmes through Kansei Engineering Sari, Novi Purnama; Nursya'bani, Jauhariah; Sandjaja, Shafa Aisyah Pasha; Satriaji, Tegar Bayu
Jurnal Teknologi Vol 17, No 1 (2025): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.17.1.13-22

Abstract

Currently, Micro, Small and Medium Enterprises (MSMEs) players are competing to attract consumers to buy their products, one of which is by using attractive packaging. Siomay Gondrong is one of the MSMEs players whose packaging is not attractive, does not have a strong identity, and uses packaging that is less safe in terms of function. Based on these problems, it is necessary to develop the product packaging of Siomay Gondrong. This research aims to determine the concept and design in developing Siomay Gondrong packaging that is in accordance with consumer preferences. Kansei Engineering is used as a method to translate consumers' emotions, feelings, and desires into product design, and Principal Component Analysis (PCA) is also used as a supporting method. The total number of samples and kansei words selected as consumer references were 44 samples and 35 kansei words. After filtering with the PCA method, two packaging concept models for siomay gondrong products were identified. The two models were “Not Aesthetic - Aesthetic” and “Not Informative - Innovative”. These two concepts are retained because the values obtained in the Kaiser, Standard Deviation, and Cumulative Proportion methods are more than one (1) and have a proportion of more than 80%. Further research is needed to determine the design elements that match consumer needs using the QTT1 (quantification theory type-1) method.
Element Extraction in Packaging Design of Cireng Rujak X with Kansei Engineering Method Sari, Novi Purnama; Indriany, Dita Febrian; Yunisyah, Fadilah; Wiguna, Nada Nabilla
Jurnal Teknologi Vol 17, No 1 (2025): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.17.1.53-62

Abstract

Frozen Cireng Rujak is popular for its practicality, but the packaging of Cireng Rujak X still has many shortcomings that affect its quality. These issues arise from packaging that cannot be resealed and labels that are easily damaged. This research aims to determine the elements and design outcomes of Cireng Rujak X packaging based on consumer preferences. The study employs the Kansei Engineering method to understand consumer perceptions of the packaging. This method is supported by Quantification Theory Type-1 (QTT-1) to identify design elements. The selected concept based on QTT-1 is "Unprotection-Simple" with a score of 0.921. The resulting design elements include No Lid (X1.7), Flat Bottom shape (X2.8), Ziplock feature (X3.2), Aluminum Foil material (X4.8), Large volume (X5.3), Minimalist design style (X6.2), surface design using Labels or Stickers (X7.2), and Informative label design (X8.1). The mock-up design based on the selected concept aligns with consumers' emotional preferences.
Implementation of kansei engineering in the design of packaging design elements: study case for Food MSME Sari, Novi Purnama; Rahmadianto, Muhammad Athariq; Ramadhan, Raihan Thoriq; Napitupulu, Yesaya Firdaus
Operations Excellence: Journal of Applied Industrial Engineering Vol. 17 No. 1 March 2025
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/oe.2025.v17.i1.135

Abstract

The current packaging of Rangi Cake products in the market is criticized for its simplicity and lack of adequate safety features, which compromises both product safety and visual appeal. To address this, a research initiative was undertaken to enhance the design and functionality of Rangi Cake packaging. The study employed Kansei engineering to discern consumer preferences regarding packaging. The findings incorporated 46 packaging samples and identified 44 Kansei words. Utilizing Principal Component Analysis (PCA), two design concepts emerged: "Standard-simple" and "informative-efficient." The "standard-simple" concept, with the highest R-Square value of 0.9615 through QTT-1 results, was selected for further development. The design elements derived from consumer preferences include a square shape, kraft cardboard material, window feature, typography design, minimalist style, surface sticker, gray color, and header card/topper cover shape. The packaging design, based on these elements, was translated into 3D mockups. Survey results indicated a preference for the Reusable concept mockup (PC2). Sample evaluation, conducted using fuzzy logic on the PC1 sample, yielded a value of 4.0, affirming the positive reception of the redesigned packaging concept. This research contributes to elevating the visual appeal and functionality of Rangi Cake packaging, aligning it more closely with consumer preferences.
Integrasi Kansei Engineering dan Data Mining dengan Particle Swarm Optimization pada K-Means untuk Penentuan Konsep Desain Kemasan Dodol Faizi, Isnaini; Sari, Novi Purnama
KONSTELASI: Konvergensi Teknologi dan Sistem Informasi Vol. 5 No. 1 (2025): Juni 2025
Publisher : Program Studi Sistem Informasi Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/konstelasi.v5i1.11407

Abstract

Rasa Dewa merupakan salah satu UMKM yang memproduksi dodol belimbing khas Kota Depok. Produk ini memiliki potensi besar sebagai produk unggulan, namun kemasan yang digunakan masih kurang menarik, tidak praktis, dan belum mencerminkan identitas lokal. Hasil survei menunjukkan bahwa 93,5% responden merekomendasikan perbaikan kemasan. Oleh karena itu, pengembangan kemasan perlu dioptimalkan dengan memahami konsep desain berdasarkan aspek emosional konsumen. Penelitian ini bertujuan untuk menentukan konsep desain kemasan dodol belimbing berdasarkan preferensi konsumen menggunakan pendekatan Kansei Engineering. Proses pengolahan data dilakukan dengan teknik data mining menggunakan algoritma K-Means PSO untuk mengelompokkan kata Kansei dalam merumuskan konsep desain. Dari hasil penelitian, diperoleh 26 kata Kansei dan 53 sampel sebagai acuan. Berdasarkan uji validitas, hanya 18 kata Kansei yang dinyatakan relevan. Dua konsep utama diperoleh dari dua klaster dominan hasil pengelompokan K-Means PSO, dengan nilai k optimal = 2 berdasarkan Silhouette Score. Klaster 1 mewakili konsep estetika, sedangkan Klaster 2 mewakili konsep fungsionalitas. Nilai gbest sebesar -0,65909 (Klaster 1) dan 0,48952 (Klaster 2) menunjukkan solusi terbaik yang digunakan sebagai acuan centroid awal dalam proses K-Means, sehingga menghasilkan klasterisasi yang lebih terstruktur.
PEMBUATAN ALAT CUTTING HAND PRESS PADA KEMASAN MAKANAN RINGAN PRODUK UKM DI KOTA SERANG Muryeti, Muryeti; Sari, Novi Purnama; Prastiwinarti, Wiwi; Imam, Saeful; Ningtyas, Rina
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol 1 No 1 (2018): Mitra Akademia: Jurnal Pengabdian Masyarakat
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v1i1.1991

Abstract

Kemasan menjadi faktor penting dalam meningkatkan nilai jual produk, selain itu kemasan berfungsi untuk melindungi produk, media promosi, menjadi identitas suatu produk, memperpanjang umur simpan produk, memudahkan dalam pendistribusian dan pemasaran produk, serta memenuhi kebutuhan dan kepuasan konsumen. Kota Serang merupakan salah satu target tempat wisata yang banyak dikunjungi wisatawan saat liburan. Hal ini menunjang perkembangan kuliner dan produk olahan hasil UKM di kota Serang untuk dijadikan produk oleh-oleh. Secara geografis, kota serang berada tidak jauh dari pesisir pantai utara sehingga banyak sumber daya hasil perikanan dan kelautan. Salah satu produk olahan hasil perikanan yang belum dikemas secara menarik adalah bakso goreng (makanan ringan yang berbahan dasar dari ikan). Bakso goreng sudah cukup dikenal oleh warga Serang, sebagai cemilan khas kota Serang. Namun aplikasi kemasan yang masih sangat minimalis menyebabkan produk ini tidak begitu dikenal oleh masyarakat luar daerah. Berdasarkan permasalahan kemasan tersebut, maka diperlukan suatu pengembangan alat kemasan efesien yang dapat diaplikasikan sehingga membantu UKM di daerah Serang untuk membuat kemasan secara mandiri. Program kerjanya mencakup perancangan dan pembuatan mesin produksi cetak alat cutting hand press dan, pelatihan serta pendampingan dalam penggunaan alat tersebut. Dengan adasnya alat cutting hand press sebagai mesin produksi cetak kemasan sekunder ini bisa membantu UKM Bakso Ikan Laksana meningkatkan kualitas dan nilai jual dari bakso goreng tersebut. Metode untuk melakukan program IPTEK bagi masyarakat ini adalah : tahap persiapan dengan melakukan survei ke daerah Serang dan membuat kerjasama  dengan UKM setempat, tahap selanjutnya adalah merancang dan membuat alat cutting handpress sebagai mesin penunjang produksi kemasan yang sesuai dengan kebutuhan UKM dan ketersediaan bahan habis pakai yang bisa dibeli di kota Serang tersebut, setelah itu melakukan pendampingan pengoperasian alat cutting kemasan tersebut hingga UKM bisa melakukannya secara mandiri. Setelah dilakukan pelatihan dan pendampingan dalam pembuatan kemasan, UKM bakso Laksana, telah memiliki dan mampu membuat kemasan secara mandiri.
Designing Coconut Biscuit Packaging Using the Kansei Engineering Method: Designing Coconut Biscuit Packaging Using the Kansei Engineering Method Luna, Zahira Ersa; Sari, Novi Purnama; Rahmawati, Chintya Dwi; Kautsar, Alfa Giffari
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v9i1.13651

Abstract

Coconut biscuits are one of the snacks favoured by the Indonesian people. The current coconut biscuits packaging has several shortcomings, namely that the opened biscuits cannot be resealed because they do not have a cover, so bacteria easily contaminate the contents of the product, require additional containers to store the product so that it is difficult to store, the packaging material only uses plastic which causes the product to be easily destroyed, and the product is quickly scattered when the packaging is opened. Therefore, this study aims to determine the design concept for coconut biscuit packaging that aligns with consumer priorities. The coconut biscuit packaging design concept was planned using the Kansei Engineering method with the Principal Component Analysis (PCA) supporting method. The Kansei words obtained were 47 words. The results of the packaging concept obtained were one Principal Component (PC) with the most significant standard deviation on PC 1 with a value of 7.5565, so it can be concluded that the optimal packaging concept is ergonomic and complex. Keywords: Coconut Biscuits; Kansei Engineering; Packaging; PCA; Planning
The Determining Ko Atek’s Cakue Packaging Concept through Kansei Engineering Methodology Sari, Novi Purnama; Wicaksono, Dimas Priyo; Aristanti, Khairunnisa; Slamet, Sesar Chairudin
Jurnal Internasional Teknik, Teknologi dan Ilmu Pengetahuan Alam Vol 7 No 1 (2025): International Journal of Engineering, Technology and Natural Sciences
Publisher : Universitas Teknologi Yogyakarta, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46923/ijets.v7i1.443

Abstract

Cakue Ko Atek is one of the culinary MSMEs in Jakarta that has been famous since 1971 until now. Cakue Ko Atek products have faced several challenges, especially in the packaging aspect, which still has many shortcomings, namely not having a clear product identity, using recycled paper, and being packaged with plastic, making it less attractive to consumers and having an impact on the environment. This packaging development research aims to formulate a new packaging design concept that is more aesthetic and functional but meets consumer expectations and desires. To achieve this goal, the Kansei Engineering method was applied in the process of determining the packaging concept with the aim of understanding and interpreting consumer perceptions of the ideal packaging design. The collected consumer perception data are then processed with the Principal Component Analysis (PCA) method to simplify the Kansei word data and find the main components in consumer perceptions. The analysis was conducted using R software to identify relevant key design concepts based on PCA. The results of this analysis showed that there was one Principal Component (PC) with the highest standard deviation in PC 1, which amounted to 6.686, which became the basis for formulating the design concept. The resulting design concept, based on the positive and negative quadrant analysis data on PC 1, is Usable-Simple, which reflects consumer needs for packaging that is easy to use and has a simple yet effective appearance. This research only produces design concepts that are in accordance with consumer preferences and has not evaluated specific design elements that can be implemented on packaging based on the concepts that have been formulated.
Co-Authors Aditia Ginantaka Andri Soemitra Aprilia, Ika Riswi Araminta, Shafa Aristanti, Khairunnisa Fadhillah, Fahri Faizi, Isnaini Hilmi Zadah Faidlullah Indriany, Dita Febrian Isna, Ade Kautsar, Alfa Giffari Luna, Zahira Ersa Maharani, Devyta Moh. Ali Imron, Moh. Muryeti Muryeti, Muryeti Napitupulu, Yesaya Firdaus Nursya'bani, Jauhariah Rahma Wati Rahmadianto, Muhammad Athariq Rahmawati, Chintya Dwi Ramadhan, Raihan Thoriq Ramadhani, Sri Rina Ningtyas, Rina Saeful Imam, Saeful Sandjaja, Shafa Aisyah Pasha Satriaji, Tegar Bayu Silvia, Deli Slamet, Sesar Chairudin Wicaksono, Dimas Priyo Wiguna, Nada Nabilla Wiwi Prastiwinarti Yunisyah, Fadilah Zelvi, Mustika Zelvi, Mustika