Main Article Content
Abstract
Cube chili has potential to be commercialized. However, packaging of the product has not yet been prepared well for commercialized purpose. Therefore, it’s necessary to do a research about product packaging. This research aims to obtain the best secondary packaging for cube chili, determine the level of consumer preference towards the packaging and get the information about the added value of packaged cube chilli. Selection of the best secondary packaging for cube chili according assessment from 5 experts with Analytical Hierarchy Process (AHP) method, distributing hedonic test questionnaires to 25 customers for the selection of the preferred packaging, analyzed with Kruskal Wallis method and determination of the added value packaging with Hayami method. Secondary packagings that have been used are plastic box polistirene (PS) with thickness of 0.167 mm, folding box carton (FC) with thickness of 0.5 mm and plastic box polistirene (PS) with thickness of 1 mm. Result of this research showed that the best secondary packaging according to expert assessment is PS box 1 mm (0,468). The packaging of cube chili that most preferred by consumers is FC-box 0.5 mm (4,44). The highest added value is owned by the cube chili that packed with PS boxes 0.167 mm (51.89%)
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References
Badan Pengawas Obat dan Makanan RI. 2005. Tanya Jawab : Cara Produksi Pangan yang Baik (CPPB). Direktorat Surveilan dan Penyuluhan Keamanan Pangan Deputi III BPOM RI. Jakarta.
Balai Pengkajian Teknologi Pertanian. 2010. Pengolahan Cabai Segar menjadi Tepung Cabai, Cabai Blok, Manisan Cabai Dan Cabai Giling Dalam Kemasan. Solok. www.sumbar.litbang.deptan.go.id/ind/index.php?option=com_content&view=article&id=222:pengolahan-cabai-segar-menjadi-tepung-cabai-cabai-blok-manisan-cabai-dan-cabai-giling-dalam-kemasan&catid=1:info-teknologi. [diakses 10 Mei 2012].
Fatima, R., D.A. Rahmaniya, P. Ilham. 2012. Perancangan Kemasan Obat Tradisional menggunakan Metoda Quality Function Deployment (QFD). Prosiding Seminar Nasional Aplikasi Sains dan Teknologi (SNAST) III. Yogyakarta. A.129 – A.135. 3 November 2012.
Hidayat, K. 2012. Kajian Proses Pengolaha Cabai menjadi Cabai Blok secara Kering. [Skripsi]. Universitas Bengkulu.
Julianti, E. dan N. Mimi. 2006. Buku Ajar Teknologi Pengemasan. [e-book] Departemen Teknologi Pertanian. Universitas Sumatera Utara. Medan. http://ocw.usu.ac.id/course/download/3130000081-teknologi-pengemasan/thp_407_textbook_teknologi_pengemasan.pdf [diakses 14 Maret 2013].
Miskiya, dan B. Wisnu. 2011. Pengaruh Kemasan terhadap Kualitas Dadih Susu Sapi. Buletin Peternakan. 35 (2) : 96 – 100.
Rosalina, Y., Alnopri dan Prasetyo. 2012. Disain Kemasan untuk Meningkatkan Nilai Tambah Madu Bunga Kopi sebagai Produk Unggulan Daerah. Jurnal Agroindustri 2 (2) : 8 – 13.
Susetyarsi, T. 2012. Kemasan Produk ditinjau dari Bahan Kemasan, Bentuk Kemasan dan Pelabelan pada Kemasan Pengaruh terhadap Keputusan Pembelian pada Produk Minuman Mizone di Kota Semarang. Jurnal STIE Semarang. 4(3): 19 – 28.
Sutojo, S. 2000. Studi Kelayakan Proyek : Konsep, Teknik dan Kasus. PT. Damar Mulia Pustaka. Jakarta.
Winarno, F.G. 2002. Kimia Pangan dan Gizi. Gramedia Pustaka Utama: Jakarta.