Authors : Lamatinulu; Irma Nur Afiah; Fauziah Eka Putri Rustam; Muhammad Nusran

Volume/Issue : Volume 6 - 2021, Issue 10 - October

Google Scholar : http://bitly.ws/gu88

Scribd : https://bit.ly/3EyV399

Abstract : Packaging is an important factor for food products because of its function and usefulness in improving product quality and selling power of the product. The problem in this study is that there are consumer complaints about the packaging used is very simple which causes the texture of the product to change, the shelf life is short, the packaging is damaged and easily torn, less able to protect the product. The research objective is the development of cookie packaging design using the Kansei Engineering method combined with the Quality Function Deployment (QFD) method. The application of Kansei Engineering is by translating images or consumer feelings into real design components. The findings of this study are packaging designs based on the attributes desired by consumers in the form of red, round, labeled packaging containing complete information, jar packaging made of safe materials to protect the product

Keywords : Packaging, Kansei Engineering, QFD, Dry Cake