STUDI KOMPARATIF DESAIN KEMASAN PRODUK MAKANAN OLEH-OLEH UMKM JAWA BARAT MENGGUNAKAN CHI-SQUARE

Authors

  • Monica Hartanti UK. MARANATHA
  • Puspita Yuli Pradita Universitas Kristen Maranatha

DOI:

https://doi.org/10.31598/bahasarupa.v5i1.912

Keywords:

chi-square, food souvenir, packaging design, west Java’s SMEs

Abstract

Souvenir products produced by SMEs in the city of Bandung are very diverse. The COVID-19 pandemic has caused the tourism industry to decline; souvenirs cannot be purchased directly at tourist sites. Advances in technology and government support for Micro, Small, and Medium Enterprises (SMEs) have opened up opportunities to migrate to sell products online. The souvenir food products need to be packaged attractively and have local characteristics because local identity can be one of the unique things that will attract consumers. Nine samples of food products as souvenirs from the Sabilulungan Community SMEs, assisted by Department of Industry and Commerce Soreang Regency, West Java, have redesigned their packaging. The old and new packages were arranged side by side; a comparative study was conducted, measured respondents' design tastes, respondents' reasons for choosing designs, and product sales results using the Chi-Square test. The data collection method is by distributing questionnaires filled out when visitors shop at the product bazaar. The results of data calculations reveal that well-designed packaging and have an identity that matches the food will increase purchases. Local characteristics can be used as an identity that is displayed aesthetically and uniquely to increase the value of local products. Local characteristics that are easiest for consumers to remember are symbols of local and familiar colors culture. A Packaging that uses zippers and is not too big is considered more efficient from the usability aspect. The form of packaging that is not just a box is considered more unique.

Downloads

Download data is not yet available.

References

W. Zhang, “Design for the Sustainment of Traditional Making Practices: A Research Study in Central China,” Des. J., vol. 24, no. 1, pp. 137–147, 2021, doi: 10.1080/14606925.2020.1835232.

A. Rakhmanita, “Usaha Kuliner Berskala Mikro dan Kecil di Desa Gunung Sindur Kabupaten Bogor: Kondisi Pasca Covid-19,” J. Perspekt., vol. 19, no. 1, pp. 41–47, 2021, doi: 10.31294/jp.v19i1.9427.

A. K. Pakpahan, “Covid-19 Dan Implikasi Bagi Usaha Mikro, Kecil, Dan Menengah,” J. Ilm. Hub. Int., vol. 0, no. 0, pp. 59–64, 2020, doi: 10.26593/jihi.v0i0.3870.59-64.

S. Rapih and U. S. Maret, “E Commerce Adoption : Experienced Benefits By Smes Creative,” no. February, 2019, doi: 10.5281/zenodo.2541290.

W. Swasty, M. K. Putri, M. I. P. Koesoemadinata, and A. N. S. Gunawan, “the Effect of Packaging Color Scheme on Perceptions, Product Preferences, Product Trial, and Purchase Intention,” J. Manaj. dan Kewirausahaan, vol. 23, no. 1, pp. 27–39, 2021, doi: 10.9744/jmk.23.1.27-39.

W. J. F. A. Tumbuan, “Analysis of Packaging Elements and Its Impact To Consumers Buying Decisions Using Factor Analysis Tool on Coffee Packaging Products,” J. EMBA J. Ris. Ekon. Manajemen, Bisnis dan Akunt., vol. 6, no. 2, pp. 648–657, 2018, doi: 10.35794/emba.v6i2.19626.

M. Lutfi, P. C. D. Buntuang, Y. Kornelius, Erdiyansyah, and B. Hasanuddin, “The impact of social distancing policy on small and medium-sized enterprises (SMEs) in Indonesia,” Probl. Perspect. Manag., vol. 18, no. 3, 2020, doi: 10.21511/ppm.18(3).2020.40.

S. C. L. Huang, C. Y. Wang, and Y. R. Yan, “Motivational typology of online food souvenir shoppers and their travel-related intentions,” Sustain., vol. 12, no. 18, 2020, doi: 10.3390/su12187624.

N. K. P. Sarjani and I. W. A. E. Cahyadi, “Identitas Budaya Lokal Pada Desain Kemasan Baline Chocolate,” J. Segara Widya Inst. Seni Indones. Denpasar, 2016.

M. N. Khuong and N. T. H. Tran, “The Impacts of Product Packaging Elements on Brand Image and Purchase Intention — An Empirical Study of Phuc Long’s Packaged Tea Products,” Int. J. Trade, Econ. Financ., vol. 9, no. 1, pp. 8–13, 2018, doi: 10.18178/ijtef.2018.9.1.580.

M. Hartanti, N. Nurviana, and C. C. Lukman, “Technological Involvement as an Alternative Way to Add an Economic Value for Sustainability of West Java’s Packaging Food Souvenirs,” Int. Conf. Small Mediu. Enterp. Empower., no. 1, pp. 79–86, 2018.

N. F. Rochmawati, W. H. Riyanto, and I. Nuraini, “Hubungan Tingkat Pendidikan, Usia, Dan Pengalaman Keja Terhadap Pendapatan Pekerja Wanita Pada Industri Kerajinan Dompet Ida Collection Di Desa Pulo Kecamatan Tempeh Kabupaten Lumajang,” J. Ilmu Ekon., vol. 2, pp. 399–408, 2018.

Downloads

Published

2021-10-28

How to Cite

[1]
M. Hartanti and P. Y. Pradita, “STUDI KOMPARATIF DESAIN KEMASAN PRODUK MAKANAN OLEH-OLEH UMKM JAWA BARAT MENGGUNAKAN CHI-SQUARE”, bahasarupa, vol. 5, no. 1, pp. 80-93, Oct. 2021.