RE-DESIGN KEMASAN KOPI BIJI SALAK BERDASARKAN PREFERENSI PELANGGAN MENGGUNAKAN METODE KANSEI ENGINEERING

Moh Yusuf Dawud, Eko Wahyu Abryandoko

Sari


Usaha kecil dan menengah (UKM) di Indonesia merupakan salah satu faktor penting dalam meningkatkan perekonomian nasional. Beberapa permasalahan yang biasa terjadi pada UKM yaitu desain dan kualitas kemasan produk seperti yang dialami oleh UKM Bunda Arum khususnya pada produk olahan kopi salak. Kemasan produk penting karena mempengaruhi daya tarik produk dan persepsi konsumen. Penelitian ini bertujuan untuk mendesain ulang kemasan produk UKM Bunda Arum yang lebih baik dengan berfokus pada preferensi konsumen. Metode yang digunakan dalam penelitian ini adalah Kansai engineering. Terdapat 15 atribut digunakan pada aspek desain kemasan. Hasil penelitian menunjukkan terciptanya dua alternatif desain baru yang digunakan sebagai alternatif kemasan produk kopi salak wedi yang kemudian ditentukan berdasarkan preferensi konsumen melalui penilaian terbaik dengan biaya terjangkau

Kata Kunci


Desain Kemasan; Kansei Engineering; Kopi Biji Salak; Preferensi Pelanggan

Teks Lengkap:

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Referensi


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DOI: https://doi.org/10.24176/jointech.v5i1.13871

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