ANALISIS PENGARUH MATERIAL KEMASAN, TAMPILAN KEMASAN, BENTUK KEMASAN, DAN INFORMASI PADA KEMASAN TERHADAP MINAT BELI MAKANAN KHAS LAMPUNG KERIPIK PISANG

Main Article Content

Risa Fitriani
Andhyka Tyaz Nugraha

Abstract

The aim of this research is to investigate the influence of packaging material, packaging appearance, packaging shape, and information on the packaging on consumer purchasing interest in Asa Cipto Roso MSMEs, Siger Keripik MSMEs, and Lampung Chips MSMEs. The method applied in this research is the PLS-SEM method with the help of software in the form of SmartPLS 3.0. Research data was collected from 120 respondents who were banana chips consumers at Asa Cipto Roso MSMEs, Siger Keripik MSMEs, and Lampung Chips MSMEs which were distributed via an online Google form. The findings from this research illustrate that packaging elements which include packaging material, packaging appearance, packaging shape, and information on the packaging can trigger consumer buying interest in Asa Cipto Roso MSMEs, Siger Keripik MSMEs, and Lampung Chips MSMEs. The findings from this research can provide implications for designing banana chip packaging that suits consumer tastes so that it can trigger consumer buying interest in Asa Cipto Roso MSMEs, Siger Keripik MSMEs, and Lampung Chips MSMEs.

Article Details

Section
Articles
Author Biography

Andhyka Tyaz Nugraha, Program studi teknik industri, Institut Teknologi Sumatera

Andhyka Tyaz Nugraha, SP, M.Si, Ph.D. Born in Palembang City, South Sumatra, Indonesia. In 2005, I got my Bachelor of Agribusiness from University Tridinanti Palembang, South Sumatra, Indonesia. In 2009, I got my Master of Science in Agribusiness from Pascasarjana Sriwijaya University, South Sumatra, Indonesia. In 2020, I got my Doctoral Degree (Doctor of Philosophy in Technology, Operation and Logistics Management) from School of Technology Management and Logistics, College of Business, Universiti Utara Malaysia, Sintok, Malaysia. Currently, I working as a lecturer and researcher in Program Study of Industrial Engineering, Sub Department of Manufacturing Engineering and Earth Sciences, Department of Technology Production and Industrial, Institut Teknologi Sumatera (ITERA), South Lampung, Indonesia. My Research Interests: Agribusiness, Technology Management, Strategic Management, Supply Chain Management, Energy-Economics, Environment-Economics, Applied Econometrics, Sustainable Development, Green Human Resources Management, Structural Equation Modelling, and Macroeconomics.

References

R. Kartika, “Peluang Mengembangkan Kewirausahaan Desa Berbasis Potensi Desa (Studi Deskriptif di Desa Karang Rejo Kecamatan Negeri Katon Kabupaten Pesawaran, Kampung Suka Jawa Kecamatan Bumi Ratu Kabupaten Lampung Tengah dan Desa Sidoasri Kecamatan Candi Puro Kabupate,” J. Bina Praja, vol. 05, no. 04, pp. 281–300, 2013, doi: 10.21787/JBP.05.2013.281-300.

S. Naton, D. Radiansah, and H. Juniansyah, “Analisis Nilai Tambah dan Strategi Pengembangan Usaha Pengolahan Pisang Pada UMKM Keripik Tiga Bujang di Kota Pontianak,” J. Sos. Ekon. Pertan., vol. 16, pp. 135–148, 2020.

D.S. Sara, G. Herdiansyah, A. Nuraini, A. Ismail, and E. Suminar, “Evaluasi Kesesuaian Lahan untuk Budidaya Pisang di Jawa Barat Selatan,” Agrologia, vol. 8, no. 2, 2020, doi: 10.30598/a.v8i2.1013.

B.P. Statistik, “Produksi Tanaman Buah-buahan 2022,” Badan Pusat Statistik. Accessed: Nov. 04, 2023. [Online]. Available: https://www.bps.go.id/indicator/55/62/1/produksi-tanaman-buah-buahan.html

S. Sukardi, “Efektivitas Model Prakarya dan Kewirausahaan Berbasis Ekonomi Kreatif Berdimensi Industri Keunggulan Lokal terhadap Keinovatifan Siswa,” J. Cakrawala Pendidik., vol. 36, no. 2, pp. 267–279, 2017, doi: 10.21831/cp.v36i2.12335.

H. Wibowo, “Analisis Usaha Pengolahan Keripik Pisang Coklat Di Kabupaten Way Kanan Provinsi Lampung,” CENDEKIA EKSAKTA, vol. 7, no. 1, 2022, doi: 10.31942/ce.v7i1.6121.

N.F. Mukaromah and T. Wijaya, “Pasar Persaingan Sempurna Dan Pasar Persaingan Tidak Sempurna Dalam Perspektif Islam,” PROFIT J. Kaji. Ekon. dan Perbank. Syariah, vol. 4, no. 2, pp. 1–16, 2020, doi: 10.33650/profit.v4i2.1621.

R.W. Arini, R.S. Wahyuni, I.A.T. Munikhah, A. Yanyan, and A.Y. Pratama, “Perancangan Desain Kemasan Makanan Khas Daerah Keripik Tike Menggunakan Pendekatan Metode Kansei Engineering dan Model Kano,” J. INTECH Tek. Ind. Univ. Serang Raya, vol. 9, no. 1, pp. 42–52, 2023.

S. Assauri, Manajemen Pemasaran (Dasar, Konsep, dan Strategi). Jakarta: PT. Grafindo Persada, 2004.

N. Atikawati and Suwardi, “Analisis Strategi Bauran Pemasaran Dalam Meningkatkan Penjualan Produk Uhuy Project,” J. Account. Cap. Mark. Politek., pp. 34–54, 2019.

W. Kosasih, L.L. Salomon, and R. Hutomo, "Using Conjoint and Cluster Analysis in Developing New Product for Micro, Small, and Medium Enterprises (SMEs) based on Customer Preferences (Case Study: Lampung Province's Banana Chips)," AIP Conf. Proc. 1867, 020051, 2017, doi: 10.1063/1.4994454.

H.D. Anjani, I. Irham, and L.R. Waluyati, “Relationship of 7P Marketing Mix and Consumers’ Loyalty in Traditional Markets,” Agro Ekon., vol. 29, no. 2, p. 261, 2019, doi: 10.22146/ae.36400.

T. Suetyarsi, “Kemasan Produk Ditinjau Dari Bahan Kemasan, Bentuk Kemasan Dan Pelabelan Pada Kemasan Pengaruhnya Terhadap Keputusan Pembelian Pada Produk Minuman Mizone Di Kota Semarang,” J. STIE SEMARANG, vol. 4, pp. 19–28, 2012.

M. Sarstedt, C.M. Ringle, and J.F. Hair, “Partial Least Squares Structural Equation Modeling,” in Handbook of Market Research, Cham: Springer International Publishing, pp. 1–40, 2017. doi: 10.1007/978-3-319-05542-8_15-1.

Hardian and D.K. Sari, “Perancangan Desain Kemasan Produk Minuman Teh Dengan Metode Quality Function Deployment (QFD),” J. Tek. Ind., vol. 5, no. 1, pp. 36–47, 2015.

A. Nalhadi, B. Subentar, and Supriyadi, “Perancangan Kemasan Produk Kue Gipang Pangrih Menggunakan Metode Quality Function Deployment,” JITEKH, vol. 10, no. 2, pp. 52–59, 2022.

P. Laduni, N. Rahaningsih, A. Bahtiar, K. Cirebon, M. Kotler, and P. Bayu, “Perancangan desain kemasan ukm cemilin nih di cirebon,” JATI (Jurnal Mhs. Tek. Inform., vol. 7, no. 1, pp. 189–196, 2023.

A. Mustikasari, “Perancangan Usulan Desain Kemasan Produk ‘Macaroni Ngehe’ dengan Quality Function Deployment (QFD) Packaging Design Product " Macaroni Ngehe " using Quality Function Deployment (QFD),” J. Sinar Manaj., vol. 09, no. 2, pp. 192–197, 2022.

D.A. Susanti, E. Nurhayati, D. Zulmarihana, and A.R. Dharu, “Perancangan Desain Kemasan Gudeg Jogja dengan Menggunakan Metode Quality Function Deployment (QFD),” J. Engine Energi, Manufaktur, dan Mater., vol. 6, no. 2, pp. 64–69, 2023.

E. Utami, “Perancangan Desain Kemasan Produk Olahan Coklat ‘Cokadol’ dengan Metode Quality Function,” JISI J. Integr. Sist. Ind., vol. 5, no. 2, pp. 91–100, 2018.

R. Pratiwi, “Pencantuman Komposisi Bahan pada Label Makanan Sebagai Hak Hukum di Kota Pekanbaru,” J. Gagasan Huk., vol. 1, no. 1, pp. 63–87, 2019.

N. Resmi and T. Wismiarsi, “Pengaruh kemasan dan harga pada keputusan pembelian minuman isotonik,” J. Manaj. dan Bisnis Sriwij., vol. 13, no. 1, pp. 1–20, 2015.

A.T.R. Primantina and L. Lyvia, “Analisis Pengaruh Price Promotion, Consumer Evaluation, Satisfaction, Terhadap Repeat-Purchase Intention (Studi Konsumen Starbucks di Wilayah Jakarta dan Tangerang),” Ultim. Manag. J. Ilmu Manaj., vol. 12, no. 2, pp. 308–331, 2020, doi: 10.31937/manajemen.v12i2.1875.