Pengembangan Desain Produk Kue Kering Crispy Berbasis Plesurable Design Menggunakan Metode Analisis Konjoin

Fitria, . and Wedowati, Endang Retno and Puspitasari, Diana (2024) Pengembangan Desain Produk Kue Kering Crispy Berbasis Plesurable Design Menggunakan Metode Analisis Konjoin. [Tugas Akhir/Skripsi] (Unpublished)

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Abstract

The food industry which is developing along with technological developments can increase market competition so that business people are required to improve the quality of their products and develop product innovations to meet consumer needs and desires. This research aims to analyze consumer preferences for the attributes of crispy dry cake products and obtain the best configuration of the attributes used in the process of making crispy dry cake products that suit consumer needs and desires using the Plesurable Design-based conjoint analysis method. This research uses quantitative methods and obtains data obtained from distributing questionnaires and literature studies. The data processing techniques used are descriptive analysis, orthogonal design, conjoint analysis. The research results show that the crispy cookie product configuration chosen by consumers is product configuration number 6, namely ginger flavor, soft texture, circle shape, size 8 cm, simple packaging design, label printed directly on the packaging, cheese topping, low fat. Keywords: Conjoint analysis, Product design, Kue kering crispy, Pleasurable design Industri pangan yang berkembang seiring dengan perkembangan teknologi dapat meningkatkan persaingan pasar sehingga para pelaku bisnis dituntut untuk meningkatkan kualitas produk yang dimiliki serta mengembangkan inovasi dari produk untuk dapat memenuhi kebutuhan serta keinginan konsumen. Penelitian ini bertujuan untuk menganalisis preferensi konsumen terhadap atribut produk kue kering crispy dan mendapatkan konfigurasi terbaik dari atribut-atribut yang digunakan dalam proses pembuatan produk kue kering crispy yang sesuai dengan kebutuhan dan keinginan konsumen dengan menggunakan metode analisis konjoin berbasis pleasurable design. Penelitian ini menggunakan metode kuantitatif dan perolehan data didapatkan dari penyebaran kuesioner dan studi literatur. Teknik pengolahan data yang digunakan analisis deskriptif, orthogonal design, analisis konjoin. Hasil penelitian menunjukkan konfigurasi produk kue kering crispy yang dipilih oleh konsumen adalah konfigurasi produk nomor 6 yaitu flavor jahe, tekstur soft, bentuk lingkaran, ukuran 8 cm, desain kemasan sederhana, label tercetak langsung pada kemasan, topping keju, rendah lemak. Kata kunci: Analisis Konjoin, Desain produk, Kue kering crispy, Pleasurable design

Item Type: Tugas Akhir/Skripsi
Uncontrolled Keywords: Kata kunci: Analisis Konjoin, Desain produk, Kue kering crispy, Pleasurable design
Subjects: S Agriculture > S Agriculture (General)
T Technology > T Technology (General)
Divisions: Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User: 23 Fitria UWKS
Date Deposited: 19 Sep 2024 05:49
Last Modified: 19 Sep 2024 05:49
URI: http://erepository.uwks.ac.id/id/eprint/19120

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