Bogor Hospitality Journal
Vol 10 No 1 (2026): Bogor Hospitality Journal

REDESAIN LABEL KEMASAN KUE BASAH BERBASIS INTELLIGENT PACKAGING DENGAN PENDEKATAN KANSEL ENGINEERING : STUDI KASUS TOKO KUE BUNDA RAYYA

arief marna Sonjaya sonjaya (Politeknik Pariwisata Palembang)
Melati Pratama (Politeknik Pariwisata Palembang)



Article Info

Publish Date
01 Jun 2026

Abstract

Bunda Rayya is a cake shop in Palembang that produces wet cakes with a short shelf life, requiring packaging redesign to improve product information and quality. This study aims to identify relevant Kansei elements, redesign the packaging label using intelligent packaging features, and assess consumer preferences. A quantitative approach was applied by distributing questionnaires to 67 respondents in the first stage and 50 in the second stage. The results indicate that the key Kansei elements include attractive colors, distinctive design, thick packaging material, clear typography, and expiration information. Two redesigned label concepts were developed, and Design 1 received the highest preference, particularly in color (3.89), distinctive design (3.95), typography (4.28), and expiration information (3.72).

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Journal Info

Abbrev

bhj

Publisher

Subject

Description

Nature-based Tourism Cultural Tourism Culinary TourismSustainable Tourism Development Community-based Tourism Ecotourism Creative Tourism Social Media for Tourism Marketing Smart Tourism Gastronomy Herbs, Spices, &Traditional Food Cultural Food Studies Food Product & Pastry Food Packaging & Product ...