Perancangan Desain Kemasan Peyek Kacang UMKM Dapur Kriyuk Menggunakan Metode Kansei Engineering
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Jan 4, 2025
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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 is 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 for improvements to the current packaging. The grouping of 50 Kansei words produced 14 Kansei word attributes, which were then analyzed for their importance to understand the priority or order of importance 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, which 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.
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SETIAWATI, Ni Luh Putu Lilis Sinta et al.
Perancangan Desain Kemasan Peyek Kacang UMKM Dapur Kriyuk Menggunakan Metode Kansei Engineering.
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 12, n. 4, p. 622-636, jan. 2025.
ISSN 2503-488X.
Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/118190>. Date accessed: 10 jan. 2025.
doi: https://doi.org/10.24843/JRMA.2024.v12.i04.p11.
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References
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Lee, L. 2013. Research: Too many choices can derail success. https://www.gsb.stanford.edu/insights/research-too-many-choices-can-derail-success. Diakses tanggal 5 Agustus 2024.
Liguna, E. M. 2018. Efektivitas desain kemasan thung cha terhadap ergonomi konsumen. Tutur Rupa, 1(1), 21–34. https://doi.org/10.24167/tr.v1i1.1591
Lindh, H., Olsson, A., and Wiliams, H. 2015. Consumer perceptions of food packaging: Contributing to or counteracting environmentally sustainable development? Packaging and Technology and Science, 29(1), 3–23. https://doi.org/10.1002/pts.2184
Liu, Z., Wu, J., Chen, Q., and Hu, T. 2023. An improved Kansei engineering method based on the mining of online product reviews. Alexandria Engineering Journal, 65, 797–808. https://doi.org/10.1016/j.aej.2022.09.044
Mashadi, dan Munawar, A. 2021. Pendampingan pengembangan kemasan produk bagi UMKM Kota Bogor. Jurnal Abdimas Dedikasi Kesatuan, 2(1), 115–120. https://doi.org/https://doi.org/10.37641/jadkes.v2i1.1402
Maulana, M. A. 2020. Perancangan desain kemasan produk kremes ubi menggunakan metode Kansei Engineering pada bungur di Kuningan. Jurnal Mahasiswa Industri Galuh, 1(1), 13-22.
Mukhtar, S., dan Nurif, M. 2015. Peranan packaging dalam meningkatkan hasil produksi terhadap konsumen. Jurnal Sosial Humaniora, 8(2), 181–191. https://doi.org/10.12962/j24433527.v8i2.1251
Nagamachi, M., and Lokman, A. M. 2016. Innovations of Kansei engineering (industrial innovation). CRC Press.
Nalhadi, A., dan Subentar, B. 2022. Perancangan kemasan produk kue gipang pangrih menggunakan metode quality function deployment. The Jurnal Ilmiah Teknologi Harapan, 10(2), 52–59. https://doi.org/10.35447/jitekh.v10i2.560
Nasoik, M. K., Bamban Jakaria, R., Cahyana, A. S., and Putra, I. 2023. Talas cripic packaging design using Kansei engineering and Analytical Hierarchy Process (AHP) method. Procedia of Engineering and Life Science, 4. https://doi.org/10.21070/pels.v4i0.1399
Nizaora, D., F, R. V., dan Pernyata, R. S. 2023. Perancangan kemasan ikan teri crispy dengan penekanan pada konsep re-usability. Jurnal Kreatif: Desain Produk Industri dan Arsitektur, 11(1), 5. https://doi.org/10.46964/jkdpia.v11i1.292
Putri, A. S. A., Bahar, A., Miranti, M. G., dan Purwidiani, N. 2024. Pengaruh label halal terhadap keputusan pembelian konsumen pada produk makanan (snack) jepang di Surabaya. JTB: Jurnal Tata Boga, 12(2), 8–14.
Quan, H., Li, S., and Hu, J. 2018. Product innovation design based on deep learning and Kansei engineering. Applied Sciences (Switzerland), 8(12), 1–17. https://doi.org/10.3390/app8122397
Sari, N. P., Isna, A., Maharani, D., dan Fadhillah, F. 2024. Implementasi Kansei engineering dalam menentukan konsep pengembangan kemasan rujak buah potong. Jurnal INTECH Teknik Industri Universitas Serang Raya, 10(1), 9–18. https://doi.org/10.30656/intech.v10i1.7832
Sari, N. P., Rizwan, R., Hafidah, E., dan Andriyani, S. Z. P. 2023. Perancangan desain kemasan bakso goreng (basreng) dengan metode Kansei engineering. Performa: Media Ilmiah Teknik Industri, 22(2), 109–121. https://doi.org/10.20961/performa.22.2.80674
Sekaran, U. 2009. Research methods for business: A skill-building approach (Fourth). John Wiley & Sons.
Sulistiyoningrim, C. E., dan Sabit, M. I. 2018. Perancangan spesifikasi desain kemasan sambal instan khas Indonesia menggunakan Kansei Engineering dan analisis faktor. Seminar Nasional IENACO, 6, 118–125. http://hdl.handle.net/11617/9767
Wheeler, A., and Meyerson, R. 2024. Designing brand identity: A comprehensive guide to the world of brands and branding (sixth). Wiley.
Banurea, B. S., Pujianto, T., dan Putri, S. H. 2023. Perancangan desain kemasan colenak Murdi Putri menggunakan metode design thinking. Jurnal Teknik Industri, 13(1), 54–61. https://doi.org/10.25105/jti.v13i1.17514
Basso, D., dan Borgianni, Y. 2023. The design of product’s packaging: Different perception from different perspectives. Proceedings of the 3rd International and Interdisciplinary Conference on Image and Imagination, 631, 534–543. https://doi.org/10.1007/978-3-031-25906-7_60
Cakranegara, P. A., Kurniadi, W., Sampe, F., Pangemanan, J., dan Yusuf, M. 2022. The impact of goods product pricing strategies on consumer purchasing power: A review of the literature. Jurnal Ekonomi, 11(03), 1115-1120. http://ejournal.seaninstitute.or.id/index.php/Ekonomi
Casciani, D. 2016. Colur in food packaging strategies and rules. Color Culture and Science, 05, 21–30. https://doi.org/10.23738/ccsj.i52016.03
Dapur Kriyuk. 2024. Peyek can’t stop. https://www.instagram.com/dapurkriyuk/. Diakses tanggal 25 Juli 2024.
Delfitriani, D., Uzwatania, F., Maulana, I., dan Ariyanto, D. 2023. Pengembangan konsep desain kemasan produk lealoe dengan pendekatan Kansei engineering. Jurnal Agroindustri Halal, 9(2). https://doi.org/10.30997/jah.v9i2.7465
Dermawan, D., Qurthuby, M., Denur, dan Ali Ardi, H. 2023. Redesign kemasan keripik singkong menggunakan Kansei engineering. Jurnal Teknik Industri Terintegrasi, 6(1), 14–26. https://doi.org/10.31004/jutin.v6i1.14071
Donida, D. A. H., Prastawa, H., dan Mahacandra, M. 2023. Perancangan desain kemasan produk carica dengan konsep Kansei engineering dan model Kano. Industrial Engineering Online Journal, 8(2), 1–13. https://ejournal3.undip.ac.id/index.php/ieoj/article/view/23753
Erliana, K., dan Wibowo, R. 2020. Perancangan kemasan produk tahu walik dengan metode quality function deployment (Studi kasus home industry tahu walik Lawang). Jurnal PASTI, XIV(1), 96–104. https://doi.org/10.22441/pasti.2020.v14i1.010
Ermawati, E. 2019. Pendampingan peranan dan fungsi kemasan produk dalam dunia pemasaran Desa Yosowilangun Lor. Community Development Journal: Jurnal Pengabdian Masyarakat, 2(2), 15–22. http://ejournal.stiewidyagamalumajang.ac.id/index.php/epsEMPOWERMENTSOCIETY
Hartono, M., Santoso, A., Tanugraha, M. B., Prayogo, D. N., dan Kusumo, A. H. 2018. Kansei engineering, model Kano, & TRIZ for logistics services excellence. Graha Ilmu.
Hu, H., Liu, Y., Lu, W. F., and Guo, X. 2022. A quantitative aesthetic measurement method for product appearance design. Advanced Engineering Informatics, 53, 1–17. https://doi.org/10.1016/j.aei.2022.101644
Isna, A., Sari, N. P., Maharani, D., dan Fadhillah, F. 2024. Implementasi Kansei engineering dalam menentukan konsep pengembangan kemasan rujak buah potong. Jurnal INTECH Teknik Industri Universitas Serang Raya, 10(1), 9–18. https://doi.org/10.30656/intech.v10i1.7832
Juárez-Varón, D., Tur-Viñes, V., Rabasa-Dolado, A., and Polotskaya, K. (2020). An adaptive machine learning methodology applied to neuromarketing analysis: prediction of consumer behaviour regarding the key elements of the packaging design of an educational toy. Social Sciences, 9(9), 1-23. https://doi.org/10.3390/socsci9090162
Kadin Indonesia. 2023. UMKM Indonesia. https://kadin.id/data-dan-statistik/umkm-indonesia/. Diakses tanggal 31 Juli 2024.
Lamalouk, E. I., dan Simanjuntak, R. A. 2023. Re-design kemasan produk keripik tempe dengan menggunakan metode Kansei engineering. Jurnal Rekayasa Industri (JRI), 5(1), 35–42. https://doi.org/10.37631/jri.v5i1.838
Lee, L. 2013. Research: Too many choices can derail success. https://www.gsb.stanford.edu/insights/research-too-many-choices-can-derail-success. Diakses tanggal 5 Agustus 2024.
Liguna, E. M. 2018. Efektivitas desain kemasan thung cha terhadap ergonomi konsumen. Tutur Rupa, 1(1), 21–34. https://doi.org/10.24167/tr.v1i1.1591
Lindh, H., Olsson, A., and Wiliams, H. 2015. Consumer perceptions of food packaging: Contributing to or counteracting environmentally sustainable development? Packaging and Technology and Science, 29(1), 3–23. https://doi.org/10.1002/pts.2184
Liu, Z., Wu, J., Chen, Q., and Hu, T. 2023. An improved Kansei engineering method based on the mining of online product reviews. Alexandria Engineering Journal, 65, 797–808. https://doi.org/10.1016/j.aej.2022.09.044
Mashadi, dan Munawar, A. 2021. Pendampingan pengembangan kemasan produk bagi UMKM Kota Bogor. Jurnal Abdimas Dedikasi Kesatuan, 2(1), 115–120. https://doi.org/https://doi.org/10.37641/jadkes.v2i1.1402
Maulana, M. A. 2020. Perancangan desain kemasan produk kremes ubi menggunakan metode Kansei Engineering pada bungur di Kuningan. Jurnal Mahasiswa Industri Galuh, 1(1), 13-22.
Mukhtar, S., dan Nurif, M. 2015. Peranan packaging dalam meningkatkan hasil produksi terhadap konsumen. Jurnal Sosial Humaniora, 8(2), 181–191. https://doi.org/10.12962/j24433527.v8i2.1251
Nagamachi, M., and Lokman, A. M. 2016. Innovations of Kansei engineering (industrial innovation). CRC Press.
Nalhadi, A., dan Subentar, B. 2022. Perancangan kemasan produk kue gipang pangrih menggunakan metode quality function deployment. The Jurnal Ilmiah Teknologi Harapan, 10(2), 52–59. https://doi.org/10.35447/jitekh.v10i2.560
Nasoik, M. K., Bamban Jakaria, R., Cahyana, A. S., and Putra, I. 2023. Talas cripic packaging design using Kansei engineering and Analytical Hierarchy Process (AHP) method. Procedia of Engineering and Life Science, 4. https://doi.org/10.21070/pels.v4i0.1399
Nizaora, D., F, R. V., dan Pernyata, R. S. 2023. Perancangan kemasan ikan teri crispy dengan penekanan pada konsep re-usability. Jurnal Kreatif: Desain Produk Industri dan Arsitektur, 11(1), 5. https://doi.org/10.46964/jkdpia.v11i1.292
Putri, A. S. A., Bahar, A., Miranti, M. G., dan Purwidiani, N. 2024. Pengaruh label halal terhadap keputusan pembelian konsumen pada produk makanan (snack) jepang di Surabaya. JTB: Jurnal Tata Boga, 12(2), 8–14.
Quan, H., Li, S., and Hu, J. 2018. Product innovation design based on deep learning and Kansei engineering. Applied Sciences (Switzerland), 8(12), 1–17. https://doi.org/10.3390/app8122397
Sari, N. P., Isna, A., Maharani, D., dan Fadhillah, F. 2024. Implementasi Kansei engineering dalam menentukan konsep pengembangan kemasan rujak buah potong. Jurnal INTECH Teknik Industri Universitas Serang Raya, 10(1), 9–18. https://doi.org/10.30656/intech.v10i1.7832
Sari, N. P., Rizwan, R., Hafidah, E., dan Andriyani, S. Z. P. 2023. Perancangan desain kemasan bakso goreng (basreng) dengan metode Kansei engineering. Performa: Media Ilmiah Teknik Industri, 22(2), 109–121. https://doi.org/10.20961/performa.22.2.80674
Sekaran, U. 2009. Research methods for business: A skill-building approach (Fourth). John Wiley & Sons.
Sulistiyoningrim, C. E., dan Sabit, M. I. 2018. Perancangan spesifikasi desain kemasan sambal instan khas Indonesia menggunakan Kansei Engineering dan analisis faktor. Seminar Nasional IENACO, 6, 118–125. http://hdl.handle.net/11617/9767
Wheeler, A., and Meyerson, R. 2024. Designing brand identity: A comprehensive guide to the world of brands and branding (sixth). Wiley.