PENGABDIAN KEPADA MASYARAKAT DALAM PROGRAM BEDAKAN; REDESAIN IDENTITAS JENAMA DAN KEMASAN PRODUK KOPI SRIKANDI

Yana Erlyana, Jeremy Jeremy

Abstract


One of the world's most agricultural products is coffee. Apart from being the largest coffee producer in the world, Indonesia also offers a variety of coffee thanks to its soil fertility. Considering the problems above, this activity aims to redesign Srikandi's coffee from Carangsari village through graphic design. One of the Balinese Robusta coffee producers owned by Mrs. Ni Ketut Wakul who has been operating in Carangsari Village since 1990. In implementing this community service, the design thinking method is used in five steps, namely: empathize, define, ideate, prototype, and test stages. The design process, according to the design thinking method is considered very good in identity development and package redesign because in it brand owners can participate in project development so that the designs developed not only have a fair value but also have a fair value. . emotional connection with the trademark owner. This activity has good consequences for brand owners, where brand owners can add value to their products in the future with a new identity and packaging.


Keywords


Rebranding, Coffee, design thinking, packaging

Full Text:

PDF

References


Alahl, A. A. S. (2018). The Importance of Packaging Design as A Branding Factor in Consumer Behavior. The 5th International Conference of Faculty of Applied Arts.

Apriyanti, M. E. (2018). Pentingnya Kemasan terhadap Penjualan Produk Perusahaan. Sosio E-Kons, 10(1), 20. https://doi.org/10.30998/sosioekons.v10i1.2223

Brown, T., & Wyatt, J. (2010). Design Thinking for Social Innovation. Development Outreach, 12(1), 29–43. https://doi.org/10.1596/1020-797X_12_1_29

Erlyana, Y. (2019). Pengaruh Desain Kemasan Produk Lokal Terhadap Minat Beli Menggunakan Model VIEW: Studi Kasus Keripik Maicih. Prosiding Seminar Nasional Desain Dan Arsitektur (SENADA), 2, 302–308. https://eprosiding.std-bali.ac.id/index.php/senada/article/view/203

Erlyana, Y. (2021). Semiotic Analysis of Packaging Designs in Promina Puffs Weaning Food. Proceedings of the 1st International Conference on Folklore, Language, Education and Exhibition (ICOFLEX 2019), 512(Icoflex 2019), 133–138. https://doi.org/10.2991/assehr.k.201230.026

Erlyana, Y., & Nadya. (2020). The Effect of Packaging Design on the Improvement of MSME Brand Value Using the Pre-test and Post-tests Methods. Proceedings of the International Conference of Innovation in Media and Visual Design (IMDES 2020), 502(Imdes), 261–267. https://doi.org/10.2991/assehr.k.201202.086

Erlyana, Y., & Ressiani. (2020). Basic of Packaging: Belajar Kemas Kemasan (1st ed.). Graha Ilmu.

Hussein, A. S. (2018). Metode Design Thinking untuk Inovasi Bisnis. Universitas Brawijaya Pres.

Klimchuk, M. R., & Krasovec, S. A. (2012). Packaging Design: Successful Product Branding From Concept to Shelf (2nd ed.). Wiley.

Kompas, T. P. (2021). Jelajah Kopi Nusantara- Laporan Jurnalistik Kompas (1st ed.). Kompas Media Nusantara.

Musika, Y. A. (2022). Lima Daerah Penghasil Kopi Robusta Populer di Indonesia. Pt Otten Coffee Indonesia.

Pradika, M., Swandi, I. W., & Mudra, I. W. (2020). Kajian Ilustrasi, Tipografi, dan Warna dalam Membentuk Estetika pada Desain Kemasan Pod Cokelat Edisi Dark Chocolate Bali. Prabangkara: Jurnal Seni Rupa Dan Desain , 24(2), 59–63. https://jurnal.isi-dps.ac.id/index.php/prabangkara/article/view/1215

Schifferstein, H. N. J., Lemke, M., & de Boer, A. (2022). An Exploratory Study Using Graphic Design to Communicate Consumer Benefits on Food Packaging. Food Quality and Preference, 97(April 2021), 104458. https://doi.org/10.1016/j.foodqual.2021.104458

Sholikatin, W. (2019). PERANCANGAN KEMASAN PRODUK KRIPIK MAKRONI SPIRAL MAKECI. DESKOVI : Art and Design Journal, 2(2), 73–80. https://e-journal.umaha.ac.id/index.php/deskovi/article/view/517/409

Steenis, N. D., van Herpen, E., van der Lans, I. A., Ligthart, T. N., & van Trijp, H. C. M. (2017). Consumer Response to Packaging Design: The Role of Packaging Materials and Graphics in Sustainability Perceptions and Product Evaluations. Journal of Cleaner Production, 162, 286–298. https://doi.org/10.1016/j.jclepro.2017.06.036

Sumartono. (2017). Metodologi Penelitian Kualitatif Seni Rupa dan Desain. Jakarta: Pusat Studi Reka Rancang Visual dan Lingkungan. FSRD Universitas Trisakti.

Swasty, W., & Mustikawan, A. (2022). REDESAIN GRAFIS KEMASAN PRODUK KOPI PUNTANG DENGAN KONSEP ILUSTRASI LINE-ART. Charity, 5(1), 80. https://doi.org/10.25124/charity.v5i1.3919

Ulita, N., & Setyawan, A. B. (2016). Strategi Ilustrasi Sebagai Bahasa Visual pada Kemasan Bedak Lawas: Tinjauan Semiotika. Dimensi DKV, 1(2), 101–116. https://doi.org/http://dx.doi.org/10.25105/jdd.v1i2.1355

Wijaya, M. P., & Erlyana, Y. (2022). Perancangan Ulang Identitas Visual Yangko Pak Prapto Dengan Kemasan Sebagai Media Utama. Ultimart: Jurnal Komunikasi Visual, 15(2), 231–243. https://doi.org/10.31937/ultimart.v15i2.2788




DOI: http://dx.doi.org/10.30813/jpk.v7i1.4301

Refbacks

  • There are currently no refbacks.