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All Journal Metode : Jurnal Teknik Industri JSiI (Jurnal Sistem Informasi) Jurnal Teknologi Terpadu Jurnal Taguchi : Jurnal Ilmiah Teknik dan Manajemen Industri Scientica: Jurnal Ilmiah Sains dan Teknologi Jurnal Global Ilmiah Jurnal Riset danAplikasi Teknik Industri (JRATI) Integrasi: Jurnal Ilmiah Teknik Industri JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Setiawati, Ni Luh Putu Lilis Sinta
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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Perancangan Desain Kemasan Peyek Kacang Umkm Dapur Kriyuk Menggunakan Metode Kansei Engineering Setiawati, Ni Luh Putu Lilis Sinta; Dewi, Desak Ayu Sista; Ariasih, Ni Wayan Devi; Pangestu, M. Aditya; Lestari, Ni Wayan Amanda Febry
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i04.p11

Abstract

The simplicity of packaging used by small and medium-sized enterprises (SMEs) can affect the low sales of a product. One such product experiencing this issue is the peanut chips product from the SME Dapur Kriyuk. Therefore, redesigning the packaging can be an alternative solution to increase sales. This study aims to determine a packaging design concept that aligns with consumer preferences. The method used was Kansei engineering through a survey involving 114 respondents, which resulted in 50 Kansei words. The survey results showed that 81.58% of respondents indicated the need to improve the current packaging. The grouping of 50 Kansei words produced 14 Kansei word attributes. These attributes were then analyzed to determine their importance and understand the priority of the packaging attributes. Based on factor analysis, five factors were identified representing the 14 Kansei word attributes: product aesthetics, packaging functionality, product information, sustainability and hygiene, and price information. These factors then served as a reference in designing two alternative packaging designs. The designs were further evaluated based on consumer preferences through a survey of 82 respondents. The results of the study showed that the weight score of Design A had a higher Kansei word attribute match score compared to Design B. Design A had a score of 4.39, while Design B had a score of 4.14, making Design A the selected alternative design. Design A uses a combination of environmentally friendly packaging colors, and the standing pouch packaging without a window creates consumer curiosity about the product contents, which is expected to encourage purchase decisions.
Co-Authors Adyana, I Wayan Bandem Antara, I Made Yudi Mertha Ardhaneswari, Pande Putu Narisya Ariasih, Ni Wayan Devi Binawan, Muhammad Vega Bryan Estavan Imanuel Sitanggang Desak Ayu Sista Dewi Febryan, Claudio I Gusti Agung Kade Suriadi I Gusti Ngurah Priambadi, I Gusti Ngurah Immanuel, Valleryo Victorious Kamarujaman, Rafli Komaladewi, Anak Agung Istri Agung Sri Lestari, Ni Wayan Amanda Febry Listiari, Gusti Ayu Putu Lidya Ni Made Cyntia Utami, Ni Made Cyntia Pangestu, M. Aditya Putra, Kadek Adi Pradnyana Setyawan, Ferdiansyah Pratama Putra Susila, Ni Made Ari Canigia Winata, Putu Adi