Food product design with Wijaya Kusuma character based on pleasurable design

Johan Paing Heru Waskito, Endang Retno Wedowati, Fungki Sri Rejeki, Emmy Wahyuningtyas

Abstract


Understanding and appreciation of the identity of the Universitas Wijaya Kusuma Surabaya with the motto Anggung Wimbuh Linuwih, which means always growing and developing for the better, needs to be done. The strategy that can be applied is to design a superior product that has the character of Wijaya Kusuma This food product was designed with the nuances of the character of Wijaya Kusuma. The product that reviewed in this research is chocolate product. Food product design in this study used the concept of pleasurable design, which reviews product design from the aspects of functionality, usability, and pleasure. Pleasurable design was chosen with the consideration that this product design method involves customers as product users to participate in building product designs as needed and   wanted. The purpose of this study was to determine the attributes of chocolate products according to market demand, as well as to design a chocolate product design with the character of Wijaya Kusuma values. Based on the research results obtained 16 product configurations based on seven product attributes (taste, sweetness level, texture, shape, packaging method, health benefits, and appearance/profile). Attributes that have a high importance value are attributes of appearance/profile and taste. Attributes of appearance/profile can directly describe the character of Universitas Wijaya Kusuma Surabaya. while the taste attribute is one of the key attributes in food products.   Product design 5 (chocolate taste, slightly sweet, texture of slightly hard, rectangle shape, folded packaging method, no preservatives, and UWKS logo profile) became the selected product with a total utility value of 10.75.


Keywords


Product Design, Food, Chocolate, Pleasurable Design, Conjoint Analysis

Full Text:

PDF

References


M. F. Firmansyah and H. Z. Maulana, “Empirical Study of E-Learning on Financial Literacy and Lifestyle : A Millenial Urban Generations Cased Study,” Int. J. Eng. Sci. Inf. Technol., vol. 1, no. 3, pp. 75–81, 2021.

E. R. Wedowati, M. L. Singgih, and I. K. Gunarta, “Determination of modules in pleasurable design to fulfil customer requirements and provide a customized product in the food industry,” Designs, vol. 4, no. 7, pp. 1–21, 2020, doi: 10.3390/designs4010007.

E. R. Wedowati, M. Laksono Singgih, and I. K. Gunarta, “Product value analysis on customized product based on pleasurable design and time-driven activity-based costing in food industry,” Cogent Bus. Manag., vol. 7, no. 1, 2020, doi: 10.1080/23311975.2020.1823581.

R. Akkerman and D. P. Van Donk, “Product mix variability with correlated demand in two-stage food manufacturing with intermediate storage,” Int. J. Prod. Econ., vol. 121, no. 2, pp. 313–322, 2009.

J. D. Frutos and D. Borenstein, “A framework to support customer-company interaction in mass customization environments,” Comput. Ind., vol. 54, pp. 115–135, 2004.

R. I. McIntosh, J. Matthews, G. Mullineux, and a. J. Medland, “Late customisation: issues of mass customisation in the food industry,” Int. J. Prod. Res., vol. 48, no. 6, pp. 1557–1574, Mar. 2010, doi: http://dx.doi.org/10.1080/00207543.2012.693963.

M. Zarebnia and R. Parvaz, “A new approach for solution of telegraph equation,” Int. J. Nonlinear Anal. Appl., vol. 12, no. 1, 2021, doi: 10.22075/ijnaa.2021.4811.

Z. Dahmani and S. Belarbi, “New results for fractional evolution equations using Banach fixed point theorem,” Int. J. Nonlinear Anal. Appl., vol. 5, no. 2, 2014, doi: 10.22075/ijnaa.2014.123.

R. Dewi, N. Sylvia, and M. Riza, “The Effect of Rice Husk and Saw Dusk Filler on Mechanical Property of Bio Composite from Sago Starch,” Int. J. Eng. Sci. Inf. Technol., vol. 1, no. 3, 2021, doi: 10.52088/ijesty.v1i3.113.

N. Sylvia, Y. Yunardi, H. Husni, and A. Muslim, “Simulation of CO2 Gas Adsorption Process Flow at Cyclone Gas Outlet in Palm Oil Mills Using Computation Fluid Dynamic Simulation,” Int. J. Eng. Sci. Inf. Technol., vol. 1, no. 3, 2021, doi: 10.52088/ijesty.v1i3.112.

M. Suprayatmi, Mardiah, and E. R. Zein, “Pemberdayaan kelompok wanita dalam produksi olhan cokelat. Women’s Empowerment in Chocolate Productions 1M,” Media Pngabdian Kpd. Masy. Qardhul Hasan, vol. 1, no. 1, pp. 33–41, 2015.

Anonim, Pedoman Cokelat. Jakarta: Direktorat Standarisasi Produk Pangan, Deputu Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya, Badan pengawas Obat dan Makanan., 2017.

P. W. Jordan, Designing Pleasurable Products, E-Library. London: Taylor & Francis, 2000.

C. Fandos and C. Flavián, “Intrinsic and extrinsic quality attributes, loyalty and buying intention: an analysis for a PDO product,” Br. Food J., vol. 108, pp. 646–662, 2006, doi: 10.1108/00070700610682337.

V. Stan, B. Caemmerer, and R. Cattan-jallet, “Customer loyalty development: The role of switching costs,” J. Appl. Bus. Res., vol. 29, no. 5, pp. 1541–1554, 2013.

R. Iop, S.C.F.; Teixeira, E.; Deliza, “Consumer research : extrinsic variables in food studies,” Br. Food J., vol. 108, no. 11, pp. 894–903, 2006.

J. Espejel, C. Fandos, and C. Flavián, “The role of intrinsic and extrinsic quality attributes on consumer behaviour for traditional food products,” Manag. Serv. Qual., vol. 17, no. 6, pp. 681–701, 2007.

M. Hersleth, E. Monteleone, A. Segtnan, and T. Næs, “Effects of evoked meal contexts on consumers ’ responses to intrinsic and extrinsic product attributes in dry-cured ham,” Food Qual. Prefer., vol. 40, pp. 191–198, 2015.

P. Y. Lee, K. Lusk, M. Mirosa, and I. Oey, “An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice,” Food Qual. Prefer., vol. 46, pp. 1–8, 2015, doi: http://dx.doi.org/10.1016/j.foodqual.2015.06.016.

M. C. D. Verain, S. J. Sijtsema, and G. Antonides, “Consumer segmentation based on food-category attribute importance : The relation with healthiness and sustainability perceptions,” Food Qual. Prefer., vol. 48, pp. 99–106, 2016, doi: http://dx.doi.org/10.1016/j.foodqual.2015.08.012.

T. Nishimura et al., “Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute,” Food Chem., vol. 192, pp. 724–728, 2016, doi: http://dx.doi.org/10.1016/j.foodchem.2015.06.075.

E. R. Wedowati, M. L. Singgih, and I. K. Gunarta, “A study of consumer preferences for customized product design,” in MATEC Web of Conferences, 2018, vol. 204, doi: 10.1051/matecconf/201820401002.

F. S. Fogliatto and G. J. C. da Silveira, “Mass customization : A method for market segmentation and choice menu design,” Int. J. Prod. Econ., vol. 111, pp. 606–622, 2008.

C. H. Wang, “Integrating Kansei engineering with conjoint analysis to fulfil market segmentation and product customisation for digital cameras,” Int. J. Prod. Res., vol. 53, no. 8, pp. 2427–2438, 2015, doi: 10.1080/00207543.2014.974840.

S. De Pelsmaeker, J. J. Schouteten, S. Lagast, K. Dewettinck, and X. Gellynck, “Is taste the key driver for consumer preference? A conjoint analysis study,” Food Qual. Prefer., vol. 62, pp. 323–331, 2017, doi: 10.1016/j.foodqual.2017.02.018.




DOI: https://doi.org/10.52088/ijesty.v2i1.193

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Endang Retno Wedowati

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

International Journal of Engineering, Science and Information Technology (IJESTY) eISSN 2775-2674