Analisis Konsep Desain Kemasan Tepung Terigu Dengan Menggunakan Metode Kansei Engineering

Novi Purnama Sari (Politeknik Negeri Jakarta)
Arifin Agung Setia Budi (Politeknik Negeri Jakarta)
Dextra Syahkiella (Politeknik Negeri Jakarta)
Nabila Salma Marshanti (Politeknik Negeri Jakarta)

JURNAL POLI-TEKNOLOGI
Vol. 25 No. 2 (2026)

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.