Snack Products Research Articles

Perancangan Desain Label Kemasan, Company Profile, dan Standing Banner untuk Meningkatkan Nilai Jual Produk “Maznah Nais”

<em>The Maznah Nais product is a homemade light snack product produced by the Tawang Jaya company located in Tawangrejeni Village, Turen District, Malang Regency. This brand has very good quality but only limited to the scope of people close to the owner of the company. The production tools used are still manual so that the products produced are limited. Meanwhile, to buy a more up-to-date tool requires a lot of money. Even though Maznah Nais has good selling quality. Therefore, in order to increase the selling quality of this product, it is necessary to have the latest packaging labels, design a </em>company profile <em>for promotional media to establish cooperation with various investors, and make </em>standing banners<em> or </em>X banner <em>to make it easier to sell offline. Based on the problems encountered, this service takes an approach using qualitative methods. Through interviews, observation, and literature studies. The results obtained were renewal of packaging labels, </em>company profiles<em>, and </em>standing banner

Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions

The rising popularity of probiotic food in the diet for improved health benefits leads to the development of new probiotic functional foods. In general, biscuit is a long-shelf-life snack product that can be consumed straight from the pack without further processing. Although the development of probiotic bakery products is an innovative approach to market expansion, the infusion of probiotics in biscuits to produce probiotic biscuits has not been explored because of the complexity of the baking process. Therefore, this study aimed to evaluate the impact of baking conditions (160, 180, 200, and 220 °C) on the viability of free and encapsulated probiotic Lactobacillus acidophilus NCDC 016 cells by adding them into biscuit dough separately and baking for up to 600 sec. The cells were encapsulated using 20 % maltodextrin and 8.51 % gum arabic as a wall material and spray drying at an inlet and outlet air temperature of 150 and 55 ± 2 °C, respectively. At different baking temperatures (160, 180, 200, and 220 °C), the viability of probiotic (free and encapsulated) cells, the physicochemical properties of biscuits, and the inactivation kinetics of cells were examined by withdrawing samples every 120 sec. The survivability of encapsulated cells was observed to be higher than free cells at 160 and 180 °C for 600 sec. The moisture content and water activity were found to be higher and lower, respectively for encapsulated probiotic biscuits than for the biscuit containing free cells. The observed results of higher cell viability at 200 °C, 360 sec (5.38 log CFU/g) than at 180 °C, 600 sec (5.02 log CFU/g) can be explained by the time–temperature combination. Thus, producing the probiotic biscuit at baking conditions of 200 °C and 360 min is possible, providing the cell viability of 5 log CFU/g of probiotic biscuit. Further, the inactivation kinetics of cells were predicted by log-linear, Weibull, log-logistic, Gompertz, and Buchanan models. Under all baking conditions, the log-linear model was the best model for describing the data of encapsulated and free cells.

A new approach to snack production: sourdough corn flakes with low glycemic index.

In this study, sourdough powder was used as a natural additive to enhance functional properties and reduce glycemic index of corn flakes. Lactobacillus fermentum, Lactococcus lactis, previously isolated from sourdough samples, and Saccharomyces cerevisiae were used as starter cultures to produce sourdough powder from wheat flour. To produce corn flakes sourdough powder was replaced by maize flour in amounts of 15 and 30%, while the control sample contained no sourdough powder. The total phenolic content, 2,2-di-phenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) of the samples were 421.58mg GAE/kg, 333.90µM TE/g, 62.53mg/kg for control sample, 482.41mg GAE/kg, 350.60µM TE/g, 82.22mg/kg for corn flakes with 15% sourdough, and 531.10mg GAE/kg, 368.14µM TE/g, 117.42mg/kg for corn flakes with 30% sourdough, respectively. Total dietary fibre content, the starch hydrolysis rate, and rapidly digestible starch (RDS) values of corn flakes samples decreased with the addition of 30% sourdough powder (P < 0.05). The estimated glycemic index (eGI), which was 95.76 for the control sample, decreased to 83.41 for the sample with 30% sourdough. The addition of sourdough had no negative effect on the sensorial properties (P > 0.05).

The Influence of Chocolate Snack Packaging Design (Special Edition) on the Interests of Young Girls

This study discusses and analyzes the visual design of chocolate snack packaging and relates it to the buying interest of adolescents. Teenagers are a group of people who are in the process of growing and entering the adult stage. This makes teenagers have thoughts that continue to develop and change their mindset in terms of consumption. On the other hand, chocolate snack products are an important industry in Indonesia. With a large population in Indonesia, large cocoa production, and high levels of chocolate consumption, Indonesia is ranked 6th on a global scale. In this study, the approach was carried out quantitatively and analyzed descriptively. Data collection was carried out through literature studies and surveys of young respondents aged 17-25 years who live in Bandung and consume chocolate snacks. The results of this study indicate that the visual design of chocolate snack packaging can encourage adolescent buying interest, but it is the brand indicator that is the most significant driver of purchase interest

The Effect of Factors of E-marketing on Purchase Decision in MSME's snack product: A case study in PT. Saikho Indo Kreatif

Due to the multiple advantages that it offers to both sellers and consumers, the digitalization of services is a process that is gaining popularity on a global scale. The aim of this research was to explore the impact of e-marketing elements related to SME products on sustainable customer behavior in the context of purchasing decisions. The expanded unified theory of acceptance and use of technology (UTAUT2) model and the technology acceptance model (TAM) were both used to research the elements that lead to long-term behavioral changes in favor of more sustainable consumer purchasing decisions. Sustainable consumer behaviors are those that are based on trust and continuation intention (CI). The case study is based on a SME company that creates modernized versions of traditional snacks and markets them online. Researchers surveyed 122 of their customers for the survey-based statistics. The findings reveal that, out of the six factors, only 4 factors that had significant impact on trust, which are Perceived of Usefulness (PU), Perceived Ease of Use (PEOU), Social Influence (SI), and the most significant is Hedonic Motives (HM). While, Quality Information (IQ) did not contribute to Trust. Trust (T) appears to have a substantial positive impact on the development of customer’s continuous purchase decision (CI). Age and education did not moderate the relationship between trust and CI. Small and medium-sized enterprise (SME) business owners should therefore focus on Perceived Risk related variables to build greater levels of trust and capture customers’ ongoing interest. This study contributes to a body of knowledge on the e-marketing of SME items, particularly snacks, by demonstrating how CI might cause long-term behavioral changes in favor of more sustainable customer purchase decisions.

Kajian Sifat Organoleptik dan Zat Gizi Formula Roti Tawar Subtitusi Tepung Labu Kuning sebagai Makanan Selingan pada Anak Sekolah Dasar

Background: White bread is a food product made from a mixture of simple ingredients such as wheat flour, granulated sugar, eggs, margarine, yeast. To increase the nutritional value of white bread, white bread products have been developed to substitute pumpkin flour which are high in protein and rich in dietary fiber, anti-oxidants, minerals, vitamin A, vitamin C and vitamin E for elementary school children. Research Objectives: To identify the organoleptic properties (color, aroma, taste and texture) and nutritional content (energy, protein, fat, carbohydrates, fiber and vitamin A) in selected substitute white bread as a snack product for elementary school children. Research Method: This research uses an experimental or experimental method with a Completely Randomized Design (CRD). Organoleptic properties were tested using the hedonic test method with 15 panelists. Results: The results of the organoleptic study of white bread products substituted with pumpkin flour revealed that the best treatment was t1 with 10% pumpkin flour substitute. The nutritional value of 1 portion weighing 50 grams of yellow pumpkin bread is 225.05 kcal energy, 5.3 grams protein, 5.7 grams fat, 41.75 grams carbohydrates, 0.18 grams fiber, 61.66 mg vitamin A. Conclusion: Pumpkin white bread with the best treatment is t1 (10% substitution of pumpkin flour for total wheat flour). You get a yellow color with a distinctive aroma of white bread and pumpkin with a slightly sweet and savory taste and a soft texture. The nutritional value of 1 portion weighing 50 grams of yellow pumpkin bread is 225.05 kcal energy, 5.3 grams protein, 5.7 grams fat, 41.75 grams carbohydrates, 0.18 grams fiber, 61.66 mg vitamin A.

Persepsi Kepuasan Konsumen terhadap Produk Makanan Ringan Berbahan Baku Hasil Olahan Pertanian di Indomaret Unit Ir. Sukowati Pangkep

This study aims to determine the perception of consumer satisfaction with the purchase of snack products made from processed agricultural products. This research was conducted at Indomaret Ir. Sukowati Pangkep which is located on Jl. Ir. Sukowati, Padoang Doangan Village, Pangkajene District, Pangkep Regency. This type of research uses quantitative descriptive methods. The population in this study are consumers who shop for snack products made from processed agricultural products at Indomaret Ir. Sukowati Pangkep. The sample of respondents was taken using the Accidental Sampling method with a total of 30 respondents. The data used is obtained from the results of interviews and filling out questionnaires by consumers who have shopped for snack products made from processed agricultural products at Indomaret Ir. Sukowati Pangkep. The results obtained show that the level of consumer satisfaction with snack products made from processed agricultural products can be categorized as very satisfied. With 3 snack products with processed chips, namely Chitato from potato raw materials, Qtela from cassava raw materials, and Happy tos from corn raw materials. On variable indicators of product quality with average results in the very satisfied category, variable indicators of product prices with average results in the very satisfied category, and variable indicators of Indomaret Unit Ir. Sukowati Pangkep location with average results in the very satisfied category.

Nutritional Values and Their Potential Applications in Food Products of Krabok Seed (Irvingia malayana)

This investigation examined the nutritional value, mineral content, total phenolic content, antioxidant activity and cytotoxicity of uncooked and cooked Krabok seeds. Proximate analysis was carried out to determine the nutrient composition of uncooked and cooked Krabok seeds. The average fat, protein, carbohydrate, moisture, ash, and fiber contents were found to be 75.42, 11.78, 6.72, 2.68, 1.85 and 1.54 %, respectively. The Folin-Ciocalteu method was employed for the quantitative analysis of total phenolic compounds. All 6 samples of Krabok seeds extracted, both cooked and uncooked, were extracted using hexane, ethyl acetate, and ethanol, and subjected to the test. All the extracted samples contained phenolic compounds, with amounts ranging from 29.10 to 130.26 µg GAE/mL. The highest levels of phenolic compounds were observed in the ethanolic extract of cooked Krabok seeds. The antioxidant properties were evaluated using the DPPH assay. The scavenging activity of the extracted Krabok seed samples ranged from 9.84 to 62.31 %. The ethanolic extract of uncooked Krabok seeds exhibited the highest antioxidant activity. To assess the toxicity of the Krabok seed extract, HaCaT, Vero and RAW 264.7 cell liness were employed using the MTT technique. The results revealed that cell survival remained above 80 % for all doses of both uncooked and cooked Krabok seed extracts. These findings suggest that Krabok seeds are a valuable source of fat and other essential nutrients. The crude ethanolic extract exhibited a significant amount of phenolic content and antioxidant activity. Therefore, it could be utilized in the production of snacks or cosmetics. HIGHLIGHTS Krabok seeds has high nutrients and energy value. Krabok seeds has high phenolic compounds and non-toxic to cells. Krabok seeds were thought to be an inexpensive source of nutrients and a reliable supply of prospective culinary ingredients. GRAPHICAL ABSTRACT

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

The market of extruded products is constantly growing and the incorporation of fruit items into their recipe, can made a crisp snack product a healthy one of acceptable flavor. The subject of this work is the evaluation of the effects of production screw speed, fruit type and amount on selected physical properties (expansion index, bulk density, water absorption and solubility, texture profile and color balance) of corn-based gluten-free crisps supplemented with various amounts (0–20%) of dried fruits (apple, white mulberry, goji berry, elderberry, blackberry) processed at variable screw speeds (80, 100 and 120 rpm). This work demonstrates that it is possible to obtain marketable extruded snacks with natural color coming from the incorporated dried fruits and with adequate expansion and texture if addition was up to 10% of all the tested fruits. Moreover, very good aeration, crispy texture and acceptable natural color was found if dried elderberry and blackberry were added to snacks even at 15 and 20%. Application of 15 or 20% of apple, white mulberry and goji berries showed similar color profiles and caused decrease in texture and expansion of snacks. The rotational screw speed effect differs significantly only in hardness and cutting force of the supplemented corn crisps.

Substitution of chayote, dragon fruit peel, and kepok banana peel on nutrient content and sensory of Vegetable Leather as high fiber snack

Consumption of vegetables and fruit in school-age children, which is still less than the recommended five servings/day in 2018, can increase the risk of nutritional problems in children due to low fiber consumption, leading to obesity. High-fiber snacks made from local food can be a solution. However, the availability is still limited. This research aims to develop snack products from chayote, dragon fruit peel, and Kepok banana peel. This quasi-experimental study was conducted from April 2021 to August 2022 at Saraswanti Indo Genetech Chemistry Laboratorium in Bogor. The sample consists of moderately trained panelists, as many as 30 people. There were four concentration formulations of chayote, dragon fruit peel, and Kepok banana peel. Data were analyzed using One Way Anova and followed by Duncan Multiple Range Test (DMRT). The result shows significant differences in color (p= 0,000), taste (p= 0,000), texture (p= 0,000), and overall preference level between formulations (p= 0,002). The selected F2 contains a water content of 18,25%, ash content of 3,12%, protein of 2,82%, fat of 0,28%, carbohydrates of 75,53%, dietary fiber of 10,48 %, and a total plate count of 30 colonies/g. In conclusion, the F2 tends to be more liked by the panelists and can be considered high in fiber.

Evaluation of an experiment to increase availability of healthier snack foods in vending machines situated within English sports facilities.

To evaluate the impact of increased availability of healthier options on purchasing of different types of vending snack products sold in English leisure (sports) centres. An evaluation of an intervention using pre-post methods and interrupted time series analysis. Products within the vending machines were altered over three phases to increase the availability of healthier options, using agreed nutrition criteria - Government Buying Standards for Food and Catering Services (GBSF) for England - as a guide, as well as product availability. The primary outcome was the change in mean weekly purchased energy between the first and third phase. Secondary outcomes included changes by phase and by week in weekly number of purchases, fats, sugars and salt for all products combined and by individual product categories. Fifteen sports centres in the city of Leeds, West Yorkshire, UK. Snack products sold in eighteen vending machines. Energy purchased reduced from baseline to phase 2, for all product categories combined, by 47·25 MJ (95 % CI (-61·22, -33·27)) per machine and by 279 kJ, (95 % CI (-325, -266)) per product unit. There were reductions in most nutrients purchased in all individual product categories except chocolate confectionery. Nutrients per product unit decreased for all product categories except saturated fat in chocolate confectionery. Minimal underlying trends in the baseline phase were identified, indicating changes in outcomes were likely to be due to the intervention. Introducing standards to increase availability of healthier snack products in vending machines is feasible without substantially affecting sales.

Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis

ABSTRACT The propolis (PP) and linseed oil (LO) were encapsulated into the gum Arabic (GA) matrix along with whey protein concentrate (WPC) using the freeze-drying technique to form a hydrophilic matrix for production of functional pineapple snacks. The concentrations of the components in the matrix were optimized using response surface methodology (RSM) to maximize the protein content and encapsulation efficiency (EE). The encapsulation efficiency, protein content, color parameters (L*, a*, b* values), microstructure and texture properties of the snack containing optimum component concentrations were investigated. The glass transition temperature for the snack prepared with optimized ingredient concentration and components, oxidation temperature for linseed oil were estimated using a differential scanning calorimeter (DSC). The results revealed an encapsulation efficiency of 83.15% and a protein ratio of 31.53% for the developed matrix. Gum Arabic did not increase the encapsulation efficiency. The use of WPC has increased the encapsulation efficiency and protein content. Linolenic acid (50.804%), oleic acid (22.443%), and linoleic acid (14.012%) were the major fatty acids in the snack, owing to the highly encapsulated linseed oil and propolis. These result data support the freeze-dried pineapple snacks, which may be optimized for their component ratios and then used as a functional product suitable for consumption owing to its high nutritional value.

Incorporation of bacteriocin produced by Bacillus velezensis BUU004, plant extracts and their combination for controlling food spoilage bacteria in dried squid snack product

Incorporation of bacteriocin produced by Bacillus velezensis BUU004, plant extracts and their combination for controlling food spoilage bacteria in dried squid snack product

Utilization of Instagram Account @Sipbanchips as a Marketing Medium For Chips Banana Sip In Lumajang

The use of social media in business activities can be a new innovation in the world of marketing that is able to change the way of direct marketing to digital marketing. Instagram is one of the social media applications that can be used to market products by utilizing all the features available on Instagram to beautify photos and videos before uploading them. The lack of optimal marketing of MSME products in Lumajang Regency is because business actors only rely on direct marketing through their stores and have not done marketing through social media. This happens because of the lack of knowledge of MSME actors about marketing through social media and the assumption that manual marketing is easier and more familiar than marketing through social media. SIP Banana Chips is a snack product originating from Lumajang Regency which has been successfully marketed through the use of Instagram as a product marketing medium on @sipbanchips account. SIP banana chip products are marketed through Instagram by utilizing several features including Instagram Feed (Upload photos &amp; videos), Instagram Stories, Instagram, Stories Highlights, Captions, Link On Bio, Followers, Comments and Likes, and Hashtags. The results showed that the use of Instagram as a marketing medium can be profitable for MSME players so that they can save costs in marketing.

Training on Making Healthy and Nutritious Snack Products: KEPAYA (Papaya Chips) in Bati-Bati District, Tanah Laut Regency

Papaya fruit is a fruit that has a high nutritional content, especially levels of vitamin C and vitamin A. Every 100 grams of papaya contains 3.65 mg of vitamin A and 78 mg of vitamin C. The whole papaya plant is very beneficial for human health. Other benefits, can be used as an alternative medicine for diseases, constipation, heart disease, cancer, high cholesterol, acne, and inflammation. Tanah Laut Regency is the largest papaya producing area in South Kalimantan, as a papaya producing area, of course the people have the potential to develop various business opportunities. The problem encountered in the community is a lack of knowledge about the other benefits of papaya fruit. chips snacks, most of the people's income is only from agriculture, from the existing problems, the team provides a solution, namely to provide knowledge about other benefits of papaya fruit, provide training on making papaya chips, and utilize the potential of papaya fruit as an effort to increase the income of the community in Bati District -Bati, with partners PKK RT 08 Liang Anggang Village through this Community Service will add references for the community to be able to do entrepreneurship from the papaya fruit they produce, a product that has a sale value, is healthy and nutritious such as making papaya fruit into chips snacks which can be enjoyed by all groups, with these various benefits, this Community Service is carried out in order to utilize the potential of natural resources in the Tanah Laut Regency area, especially the Bati-Bati District, where most of the people work as farmers. The community knows other benefits of papaya fruit which can be used as a product or other way of consuming papaya fruit, creating KEPAYA snack products, Papaya Chips which are nutritious and healthy. The results achieved from the output of this program are that it can produce a processed snack derived from papaya fruit where this papaya fruit has many benefits for our bodies and to increase the income of the people in the Bati-Bati District.

High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates.

Improving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high-fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch-cellulose extrudates. High and low methoxyl pectin (HMP and LMP) was added to the starch-cellulose mixtures and extruded using a twin-screw extruder. The pasting properties of raw mixtures, extrusion properties, microstructure, and dietary fiber contents of the extrudates were studied. The inclusion of HMP in raw materialimproved the peak viscosity (629.7±8.1 to 754.7±80.1 mPa s) and maintained the final viscosity compared to the control (starch-cellulose mixture alone), unlike LMP. HMP relatively maintained the extrusion process parameters such as torque, back pressure, and specific mechanical energy as the control. Interestingly, the addition of 7% of HMP had a similar expansion ratio (3.41±0.08 to 2.35±0.06) compared to the control (3.46±0.08 to 2.32±0.09) under the extrusion conditions studied. The total dietary fiber content improved from 12.22±0.01% to 18.26±0.63% (w/w). HMP maintained the expansion characteristic of starch-cellulose extrudates and improved its total dietary fiber content relative to LMP. Adding HMP to the mixtures improved the extensibility of the melt, favoring bubble growth and expansion of the starch-cellulose extrudates. Fourier transform infrared spectroscopy data suggested that there could be intermolecular interactions between starch, cellulose, and pectin, but the nature of these interactions needs further investigation. PRACTICAL APPLICATION: The study provides practical information on the influence of the addition of high and low methoxyl pectin on starch-cellulose extrudates. The results can help the industry to produce snack products that are more nutritious but are still well accepted by the consumers.

Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of ‘Wichita’ Pecan Nuts Roasted by Microwaves

Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan nuts are roasted to enhance their physical, chemical, and sensory properties. In the present study, response surface methodology (RSM) was used to optimise the quality and nutritional and antioxidant attributes of ‘Wichita’ pecan nuts roasted by using a microwave process with a range of microwave power (96.45–803.55 W) and roasting time (1.37–5.62 min). The microwave-roasted pecan nuts were analysed for hardness, total colour difference (TCD), and radical scavenging activity and modelled using the central composite design. The results showed that microwave power and roasting time significantly (p &lt; 0.05) influenced the quality attributes of the pecan. The quadratic model adequately described the changes in TCD and hardness, respectively, while the 2FI model adequately described the changes in DPPH radical scavenging activity. To obtain the desired pecan nuts quality attributes (TCD = 1863.391; hardness = 28.755 N and DPPH radical scavenging activity = 33.877 mmol Trolox/g), the determined conditions were 700 W and 2.24 min, with a desirability of 0.557. The primary unsaturated fatty acids, including cis-oleic, cis-linoleic, α-linolenic, and stearic acids, were not affected (p &lt; 0.05) by microwave roasting the pecan nuts at determined conditions. Volatile compounds, such as alcohols, aldehydes, ketones, lactones, hydrocarbons, and carboxylic acids, were identified in both raw and microwave-roasted pecan nuts, with limonene, which possesses various health properties, being the major volatile compound. It can be concluded that microwave roasting may be optimised using response surface methodology to produce quality pecan nuts that can be used as snacks or as an ingredient in other snack products.

Pelatihan Kewirausahaan Berbasis Pemanfaatan Bahan Pangan Lokal bagi Anggota PKK di Ngestiharjo Kabupaten Bantul

The purpose of this community service is to improve the entrepreneurial skills and motivation of PKK mothers through the use of local food ingredients in Cungkuk Ngestiharjo, Bantul Regency. The method of implementing this community service activity is training consisting of banana chip processing activities, product packaging, and social media-based marketing. Meanwhile, the evaluation instrument for this activity uses a questionnaire and is analyzed descriptively. The results of the community service show that PKK members: 1) are able to make products that have economic value in the form of banana chips snacks; 2) motivated to be self-employed so as to improve the family economy, 3) able to package attractive and safe products, and 4) able to market snack products through social media.

Putting a price on healthy eating: public perceptions of the need for further food pricing policies in the UK.

Understand factors that influence food choice and explore public perceptions of the need for government policies to improve diets in the UK, particularly food pricing interventions. A qualitative study design was used with semi-structured interviews. The study was carried out in Greater Manchester, England. In all, 15 participants from a diverse range of backgrounds were recruited. Food price, lack of time, availability, and food knowledge and culture were key factors that led some study participants towards unhealthy food choices. The UK's individual, willpower-focused approach to tackling obesity was deemed ineffective and many participants supported further government intervention. Product reformulation was supported as a less intrusive and less regressive way of improving diets than taxation. There was also support for increasing cooking classes within schools. Whilst the government ambition to half childhood obesity by 2030 is welcome, population level interventions that enable healthier food choices are needed to achieve this goal. Rising global food prices may make reformulation a more practical policy option than further pricing interventions. Mandatory reformulation of convenience meal and snack products and strengthening education in schools may represent a publicly acceptable and effective package of interventions within a comprehensive strategy to tackle obesity.

Memory Collective in the Visual Rhetoric of Traditional Packaging Designs

Campaigns against environmental issues are now being voiced more and more, one of which is the problem of waste due to packaging. The packaging process uses organic materials, mainly producing waste that can pollute the environment. Packaging has been done by the community through the system of storing dish ingredients. Consumerist societies appear as a result of consuming signs, and any signs that appear visually greatly affect the target motivational audience both intrinsically and extrinsically. The representation of visual language in the form of processed natural materials into packaging products gives rise to the perception of traditional imagery. The fact that the packaging design at the company Jajanan Rakyat Khas Indonesia ( jarkasi) still maintains natural ingredients for traditional food products in Blitar is a concern in this study. This study uses qualitative research with intrinsic case studies that will discuss the packaging design of regional culinary dishes that use noodle-style ingredients as product wrappers. Research was conducted using interpretation analysis methods with a semiotic approach through sign science to observe symptoms that appear.This technique depicts traditional images that appear in packaging designs that use natural materials as research objects and inherent attributes as visual signs that can build persuasive messages of traditional images. The use of natural ingredients in the choice of packaging is intentional due to the value proposition in snack products offered to consumers, where the value proposition is a special offer allocated to consumers and potential consumers. Overall, the memory of the manifestation of past cultural products has special values that are built through the process of in-memory transmission until it is meaningful. This meaning will be passed on to other potential consumers through a symbolic stimulus as a collective of memory.&#x0D; Keywords: memory, visual, rhetoric, packaging, design