Packaging Design (Secondary) of Woven Bamboo and Its Effect on Jaje Gambir Characteristics

Authors

  • Roqi Asrori Andrean Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Nyoman Sucipta Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Pande Ketut Diah Kencana Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

DOI:

https://doi.org/10.24843/JBETA.2017.v05.i01.p21

Keywords:

Jaje Gambir, packaging, packaging design, bamboo, woven bamboo

Abstract

The purpose of this study was to determine the shelf life of Jaje Gambir are packed with packaging made of woven bamboo-based. The study also aimed to design or designing packaging for Jaje Gambir, which serve as the base material is a woven bamboo. The experiment was conducted using a completely randomized design (CRD). In this study, the packaging has been created and woven into shape at the time of trial run given that treatment with the coating, plating treatment is performed is coated with plastic wrap. This type of treatment given in this study there are four kinds, namely, P1 (without coating), P2 (inner packaging plastic coated, outer uncoated), P3 (inner packaging is not coated with plastic, outer plastic coated) and P4 ( packaging plastic coated on the outside and inside). This study in addition to determine the shelf life of Jaje Gambir also to determine public perceptions of packaging designs that have been made, to test it conducted a survey and assessment of the public perception of the packaging design is created. The results showed a shelf life of Jaje Gambir is for 2 weeks, the product is still in a decent state only until the second week. In the next week the quality and the quality of products has decreased and is not suitable for consumption, the texture of the product has become harder and discoloration of Jaje Gambir become yellowish due to the emergence of the fungus on Jaje Gambir. The results of the public perception survey showed the average people agree with the statement contained in the questionnaire and likes to design packaging made of woven bamboo.

References

Anonymous. (2014). Penuntun praktikum teknologi pengemasan dan penyimpanan. Jurusan Teknologi Hasil Pertanian, Universitas Mulawarman.

Cenadi, C. S. (2000). Peranan desain kemasan dalam dunia pemasaran. Nirmana, 2(1), 92–103.

Elinda, O. (2013). Pengembangan desain kemasan kuliner jajanan khas daerah Sukabumi (Skripsi S1, tidak dipublikasikan). Fakultas Seni Rupa dan Desain, Institut Teknologi Bandung.

Herudiyanto, M. S. (2008). Teknologi pengemasan pangan. Widya Padjadjaran.

Julianti, E., & Nurminah, M. (2006). Teknologi pengemasan. Departemen Teknologi Pertanian, Fakultas Pertanian, Universitas Sumatera Utara.

Klimchuk, M. R., & Krasovec, S. A. (2002). Desain kemasan. Erlangga.

Morris, R. (2009). The fundamentals of product design. AVA Book Production Pte. Ltd.

Rai Remawa, A. A. G. (2014, June 1). Desain kemasan produk makanan [Makalah pelatihan]. Pelatihan Desain Kemasan Makanan, Desa Dangin Puri Kaja, Denpasar.

Rampengan, V. J. (1985). Dasar-dasar pengawasan mutu pangan. Badan Kerja Sama Perguruan Tinggi Negeri Indonesia Bagian Timur.

Syarief, R., Santausa, S., & Ismayana, S. (1989). Teknologi pengemasan pangan. Laboratorium Rekayasa Proses Pangan, PAU Pangan dan Gizi, IPB.

Downloads

Published

2026-02-06

How to Cite

Andrean, R. A., Sucipta, N., & Kencana, P. K. D. (2026). Packaging Design (Secondary) of Woven Bamboo and Its Effect on Jaje Gambir Characteristics. Jurnal BETA (Biosistem Dan Teknik Pertanian), 5(1), 171–180. https://doi.org/10.24843/JBETA.2017.v05.i01.p21

Issue

Vol. 5 No. 1 (2017): April

Section

Articles

License

Creative Commons License

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

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

1 2 3 4 > >>