RE-DESAIN KEMASAN MAKANAN RINGAN DENGAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) DI “ONANG” LUBUK LINTAH KOTA PADANG
Abstract
The purpose of this research is (1) to get packaging attributes that influence cosumers in choosing the chips balado ONANG,(2) to get specific parts that need to be prioritized in redesigning the balado chips product packaging "ONANG" with the Quality Function Deployment (QFD) Method, (3) to get innovative packaging designs in accordance with consumer perceptions so as to improve the competitiveness of Balado chips "ONANG" Lubuk Lintah Padang City. Sampling by purposive sampling and distributing questionnaires to 100 consumers. Based on the research conducted found the results of the relationship between consumer needs and technical coleration are 20.92% product information, type of writing 17.29%, color mix 15.32%, appropriate product image 14.05%, Halal logo 11.36%, 7.97% storage conditions, product specific gravity 6.97%, Thick packaging 6,08%.
Keywords: Packaging, QFD, DesignReferences
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