The consumer perception on balinese local culture-based packaging design on white oyster mushroom chips (Pleorotus ostreatus)

https://doi.org/10.29332/ijls.v3n3.370

Authors

  • A. A. Sri Mahyuni Udayana University, Denpasar, Indonesia
  • I Nyoman Sucipta Udayana University, Denpasar, Indonesia
  • I Made Adnyana Udayana University, Denpasar, Indonesia
  • Made Sudiana Mahendra Udayana University, Denpasar, Indonesia

Keywords:

bali local culture, consumer perception, mushroom chips, packaging design, white oyster

Abstract

Food products competition of Micro, Small and Medium Enterprises (MSMEs) is due to the products of local businesses and imported products, both legal and illegal from China, Malaysia, Singapore, Thailand, and Japan. This is because most of the products of Micro, Small and Medium Enterprises (MSMEs) are less attractive, innovative and creative packaging. Food products are only wrapped in transparent plastic without any label or information, thus giving the impression of being less attractive. This makes Indonesian Micro, Small and Medium Enterprises (MSME) products less competitive compared to manufactured products and products from abroad. The packaging is one of the important marketing tools, not just as a wrapper. The packaging is a process related to the design and manufacture of containers or wrappers for a product. Packaging must be designed with a suitable shape and size and graphic design must be able to attract buyers. One of the graphic design elements as an attractive design of white oyster mushroom chips (Pleorotus Ostreatus) packaging as a souvenir is the use of Balinese local cultural markers in packaging design.

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Published

2019-12-03

How to Cite

Mahyuni, A. A. S., Sucipta, I. N., Adnyana, I. M., & Mahendra, M. S. (2019). The consumer perception on balinese local culture-based packaging design on white oyster mushroom chips (Pleorotus ostreatus). International Journal of Life Sciences, 3(3), 41–52. https://doi.org/10.29332/ijls.v3n3.370

Issue

Vol. 3 No. 3 (2019): December

Section

Research Articles
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