Determination of Packaging Design Elements of Baby Fish Crispy MSMEs Using Kansei Engineering Method

Novi Purnama Sari, Abdillah Nur Fatah, Anneke Hazima Putri Amir, Akbar Fikri Rasyid

Abstract


The current packaging of baby fish crispy has problems, namely packaging design elements such as not having an identity on the packaging and the packaging becomes less attractive, making it difficult to compete with similar products. The research objective is to identify packaging design elements that are in accordance with consumer perspectives. The research method uses Kansei Engineering with the supporting method used is Quantification Theory Type-1 (QTT1), to analysis the interaction between design elements and design concepts by converting independent variable categories (design elements) into quantitative data in KE. The research results obtained 7 categories of design elements based on 42 predetermined samples. The selected concept ‘Standard - Protection’ obtained the highest R-Square value of 0.9909 with design elements namely: aluminum (X1.7), tall tube (X2.2), lift-off lid (X3.2), corporation & window (X4.9), modern (X5.1), large (X6.3), and direct printing (X7.2). The results of the priority of design elements obtained from the Partial Correlation Coefficient (PCC) value with the highest value on the concept of ‘Standard - Protection’ are the type of body design element (X2) with a value of 0.98598.

Keywords


Baby fish crispy; Design elements; Kansei engineering; Quantification theory type-1

Full Text:

PDF

References


Anwari, E., Meilani, E., & Prasetyowati, O. (2018). Perancangan Grafis Kemasan Makanan Burayot Sebagai Oleh-Oleh Khas Garut. DeKaVe, 10(2), 12–24. https://doi.org/10.24821/dkv.v10i2.1990

Bidin, S. A., Mohd Lokman, A., & Wan Mohd Isa, W. A. R. (2021). A Development of Kansei Words for Robotic Therapy and the Elderly. Environment-Behaviour Proceedings Journal, 6(SI5), 63–67. https://doi.org/10.21834/ebpj.v6isi5.2930

Chang, H. C., Huang, K. L., Chen, H. Y., & Huang, C. I. (2018). Evaluation of packaging form regarding consumers’ sentimental response to bottled beverage containers. Applied System Innovation, 1(2), 1–13. https://doi.org/10.3390/asi1020016

Chang Hua-Cheng, & Chen Hung-Yuan. (2016). Exploration of Action Figure Appeals Using Evaluation Grid Method and Quantification Theory Type I.

Chen, H. Y., & Huang, K. L. (2019). Consumer-Driven Design Approach Based on Multiple Psychological Responses to Product Form. Journal of Integrated Design and Process Science, 22(4), 25–39. https://doi.org/10.3233/jid-2018-0004

Churiyah, M., Arief, M., Sholikhan, & Dharma, B. A. (2022). Pemberdayaan Kelompok Usaha Baby Fish Crispy Desa Mulyoagung Ngantang Kab. Malang. Prima : Portal Riset Dan Inovasi Pengabdian Masyarakat, 1(4), 133–140. https://doi.org/10.55047/prima.v1i4.347

Djatna, T., & Kurniati, W. D. (2015). A System Analysis and Design for Packaging Design of Powder Shaped Fresheners Based on Kansei Engineering. Procedia Manufacturing, 4(Iess), 115–123. https://doi.org/10.1016/j.promfg.2015.11.021

Erlyana, Y. (2018). Analisis Peranan Desain Kemasan Terhadap Brand Identity Dari Sebuah Produk Makanan Lokal Indonesia Dengan Studi Kasus: Produk Oleh-Oleh Khas Betawi ‘Mpo Romlah.’ National Conference of Creative Industry, September, 5–6. https://doi.org/10.30813/ncci.v0i0.1316

Habyba, A. N., Djatna, T., & Anggraeni, E. (2018). An affective e-commerce design for SMEs product marketing based on kansei engineering. IOP Conference Series: Materials Science and Engineering, 337(1). https://doi.org/10.1088/1757-899X/337/1/012051

Han Jia-Xuan, & Ma Min-Yuan. (2019). Education 教育 Sciences 科学. Education Sciences, 9(2). https://doi.org/10.3390/educsci9020128

Kurniasari, A., Depy, ) ;, Pauzy, M., Suci, ) ;, & Lestari, P. (2022). The Effect of Product Quality And Packaging on Brand Image (Survey on Consumers Crispy Baby Fish Mr. O Tasikmalaya). Journal of Indonesian Management, 2(3), 749–758.

Lenaini, I. (2021). Teknik Pengambilan Sampel Purposive Dan Snowball Sampling. HISTORIS: Jurnal Kajian, Penelitian & Pengembangan Pendidikan Sejarah, 6(1), 33–39. http://journal.ummat.ac.id/index.php/historis

López, Ó., Murillo, C., & González, A. (2021). Systematic literature reviews in kansei engineering for product design—a comparative study from 1995 to 2020†. Sensors, 21(19), 1–19. https://doi.org/10.3390/s21196532

Nagamachi, M. (2016). Kansei/Affective Engineering. CRC Press.

Nagamachi, M., & Lokman, A. M. (2015). Kansei innovation: Practical design applications for product and service development. In Kansei Innovation: Practical Design Applications for Product and Service Development.

Ratnaningsih, N., Rahayu, T., & Mujiyono, M. (2021). Perbaikan mutu produk baby fish nila krispi di Kelompok Tani Karya Mina Utama, Rowo Jombor, Klaten, Jawa Tengah. Aksiologiya: Jurnal Pengabdian Kepada Masyarakat, 5(3), 348. https://doi.org/10.30651/aks.v5i3.3785

Saraswati, Laksmi, M., Pradhanawati, A., & Hidayat, W. (2015). Pengaruh Desain Produk, Kualitas Produk, Dan Harga Terhadap Keputusan Pembelian Pada Kampung Batik Wiradesa, Kabupaten Pekalongan. Jurnal Ilmu Administrasi Bisnis, 024, 1–10.

Sari, N. P. (2019). Perencanaan Dan Pengembangan Kemasan Kansei Engineering. PNJ Press.

Sari, N. P., Prastiwinarti, W., Lokman, A. M., Yamin, I., Isna, A., Yennia, L., & Naufal, R. (2024). Developing the Concept of Emotion for Rendang Packaging Design Using Kansei Engineering. Springer Nature Singapore, 2313 CCIS, 15–27. https://doi.org/10.1007/978-981-97-9890-2_2

Sari, N. P., Rizwan, R., Hafidah, E., & Andriyani, S. Z. P. (2023). Perancangan Desain Kemasan Bakso Goreng (Basreng) dengan Metode Kansei Engineering. Performa: Media Ilmiah Teknik Industri, 22(2), 109. https://doi.org/10.20961/performa.22.2.80674

Siswanto, Saputro, A., Anif, M., & Prasetyo, B. H. (2022). Desain Branding Kemasan Produk UMKM Yang Menarik dan Ekonomis. Seminar Nasional Sistem Informasi Dan Teknologi (SISFOTEK), 194–201.

Wu, M. Y., & Chen, Y. H. (2022). Factors affecting consumers’ cognition of food photos using Kansei engineering. Food Science and Technology (Brazil), 42, 1–9. https://doi.org/10.1590/fst.38921

Yasin, M. A., Hakim, A., & Perdana, M. F. (2024). Penerapan Kansei Engineering Dalam Desain Ulang Kemasan Kue Tambang di UMKM Sumber Jaya. G-Tech: Jurnal Teknologi Terapan, 8(3), 1705–1719. https://doi.org/10.33379/gtech.v8i3.4550

Zhang, B., Ma, M., & Wang, Z. (2023). Promoting active aging through assistive product design innovation: a preference-based integrated design framework. Frontiers in Public Health, 11.

https://doi.org/10.3389/fpubh.2023.1203830

Zhang, B., Wang, Z., & Li, Z. (2024). Mobility Aid Design for the Elderly (MADE): a design thinking approach using a smart walker as a case study. Humanities and Social Sciences Communications, 11(1). https://doi.org/10.1057/s41599-024-04007-z

Zhang, J., Xu, R., & Yang, Z. (2023). Research and application of public welfare poster design under the background of perceptual design and digitalization. 587–600. https://doi.org/10.5821/conference-9788419184849.61




DOI: http://dx.doi.org/10.22441/ijiem.v6i3.31466

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

IJIEM - Indonesian Journal of Industrial Engineering & Management
Program Pascasarjana Magister Teknik Industri Universitas Mercu Buana
Kampus Menteng - Gedung Tedja Buana, Floor 4th
Jl. Menteng Raya No. 29 Jakarta Pusat- Indonesia
Tlp.: +62 21 31935454 Fax: +62 21 31934474
http://publikasi.mercubuana.ac.id/index.php/ijiem

Email: [email protected]

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Web Analytics Made Easy - StatcounterView My Stats

The journal is indexed by: