Perancangan Ilustrasi Sebagai Elemen Desain pada Kemasan Biji Kopi dari Akartana Coffee And Roastery
DOI:
https://doi.org/10.17977/um064v5i112025p1285-1299Keywords:
desain kemasan, ilustrasi, identitas visual, kopi spesialti, design thinkingAbstract
Penelitian ini dilatarbelakangi oleh kebutuhan Akartana Coffee & Roastery untuk memperkuat identitas visual produk kopi spesialti yang berasal dari berbagai daerah di Indonesia. Meskipun diferensiasi rasa telah terbentuk dengan baik, desain kemasan sebelumnya belum mencerminkan karakteristik visual tiap origin. Penelitian ini bertujuan merancang kemasan berbasis ilustrasi yang mampu merepresentasikan identitas daerah sekaligus meningkatkan daya tarik visual konsumen. Metode yang digunakan adalah Design Thinking yang meliputi tahap Empathize, Define, Ideate, Prototype, dan Test. Data diperoleh melalui wawancara dengan pemilik brand, observasi lokasi produksi dan outlet, dokumentasi visual, serta studi literatur. Analisis SWOT digunakan untuk mengidentifikasi potensi visual dan arah perancangan. Hasil penelitian menunjukkan bahwa ilustrasi memiliki efektivitas tinggi sebagai elemen utama komunikasi visual. Konsep ilustrasi dikembangkan secara simbolik melalui hewan khas tiap daerah: Singa (Java Dampit), Kijang (Java Ijen), Jalak (Bali Kintamani), dan Tarsius (Sulawesi Toraja Mamasa). Gaya flat stylized dan pattern modular memperkuat ciri visual produk. Pembahasan menegaskan bahwa desain kemasan yang dihasilkan—meliputi coffee pouch 250 gram dan bundle box “The Origin Selection”—serta media pendukung berhasil digunakan dalam distribusi aktual dan mendapat respons positif. Temuan ini menunjukkan bahwa ilustrasi efektif sebagai narasi visual untuk memperkuat citra kopi Nusantara.
References
Ambrose, G. (2017). Design thinking for visual communication. Bloomsbury Publishing. https://anyflip.com/ignjz/mdqy/basic/151-200?utm_source=chatgpt.com
Asy’ari Hasbullah, U. H., & Umiyati, R. (2021). Antioxidant activity and total phenolic compounds of Arabica and Robusta coffee at different roasting levels. Journal of Physics: Conference Series, 1764(1), 012033. https://doi.org/10.1088/1742-6596/1764/1/012033
Bhakti, A. D. P., & Sungkono, F. P. (2023). Perancangan desain kemasan sebagai media peningkatan brand awareness Janus Coffee & Roastery. Citradirga: Jurnal Desain Komunikasi Visual dan Intermedia, 5(2), 21–34. https://doi.org/10.33479/cd.v5i02.725
Brown, T. (2009). Change by design: How design thinking transforms organizations and inspires innovation. HarperCollins E-Books. http://hozekf.oerp.ir/sites/hozekf.oerp.ir/files/kar_fanavari/manabe%20book/Thinking/Change%20by%20Design.pdf
Budi Hartoyo. (2024). Karakteristik sensori kopi robusta berdasarkan tingkat kematangan buah. Jurnal Agrifoodtech, 2(2), 49–58. https://doi.org/10.56444/agrifoodtech.v2i2.1564
Cross, N. (2023). Design thinking. Bloomsbury Publishing. https://dokumen.pub/design-thinking-understanding-how-designers-think-and-work-2nbsped-1350305022-9781350305021.html
Dam, R. F., & Siang, T. Y. (2024). What is design thinking and why is it so popular? The Interaction Design Foundation. https://www.interaction-design.org/literature/article/what-is-design-thinking-and-why-is-it-so-popular
Darmawati, E. (2020). Rancangan model purwarupa kemasan kopi specialty. Jurnal Teknologi Industri Pertanian, 30(1). https://doi.org/10.24961/j.tek.ind.pert.2020.30.1.1
Dewanti, J. I., Nurlaili, E. P., & Kartikawati, D. (2024). Pengaruh ketinggian lokasi penanaman terhadap sifat kimia dan sensori citarasa kopi robusta (Coffea canephora L.). Jurnal Agrifoodtech, 2(2), 26–39. https://doi.org/10.56444/agrifoodtech.v2i2.1377
El Chidtian, A. S. C. R., Alamiyah, S. S., & Atasa, D. (2023). Perancangan kemasan produk kelompok petani kopi Sumber Wandhe. Judikatif: Jurnal Desain Komunikasi Kreatif, 5(2), 119–127. https://doi.org/10.35134/judikatif.v5i2.144
Fajri, M. J., Wahyudi, N., & Maheni, M. T. (2023). Perancangan kemasan flat bottom pouch untuk produk biji kopi. Jurnal Katamata, 1(1), 1–10. https://jurnal.pnj.ac.id/index.php/jkm/article/view/6327
Geisha, Panama. (2024). World Coffee Research. https://varieties.worldcoffeeresearch.org/varieties/geisha-panama
Gurel, E., & Tat, M. (2017). SWOT analysis: A theoretical review. Journal of International Social Research, 10(51), 994–1006. http://dx.doi.org/10.17719/jisr.2017.1832
Heller, S., & Vienne, V. (2018). Citizen designer: Perspectives on design responsibility (2nd ed.). Allworth Press. https://www.amazon.com/Citizen-Designer-Perspectives-Design-Responsibility/dp/1621536408
Illy, A., & Viani, R. (2005). Espresso coffee: The science of quality. Elsevier Academic. https://www.amazon.com/Espresso-Coffee-Science-Andrea-Illy/dp/0123703719
Kath, J., Byrareddy, V. M., Craparo, A., Nguyen-Huy, T., Mushtaq, S., Cao, L., & Bossolasco, L. (2020). Not so robust: Robusta coffee production is highly sensitive to temperature. Global Change Biology, 26(6). https://doi.org/10.1111/gcb.15097
Kinasih, A., Winarsih, S., & Saati, E. A. (2021). Karakteristik sensori kopi Arabica dan Robusta menggunakan teknik brewing berbeda. Jurnal Teknologi Pangan dan Hasil Pertanian, 16(2), 12. https://doi.org/10.26623/jtphp.v16i2.4545
Klimchuk, M. R., & Krasovec, S. A. (2013). Packaging design. John Wiley & Sons.
Kotler, P., & Keller, K. L. (2015). Marketing management (15th ed.). Pearson.
Kotler, P., & Keller, K. L. (2021). A framework for marketing management (6th ed.). Pearson.
Lawson, B. (2006). How designers think. Routledge. https://www.academia.edu/29106712/Bryan_lawson_how_designers_think
Le, T. T. H., Hwang, Y., Kadiptya, A. Y., Son, J., & Kim, H. (2025). A robust framework for coffee bean package label recognition: Integrating image enhancement with vision–language OCR models. Sensors, 25(20), 6484. https://doi.org/10.3390/s25206484
Liedtka, J. (2015). Perspective: Linking design thinking with innovation outcomes through cognitive bias reduction. Journal of Product Innovation Management, 32(6), 925–938. https://doi.org/10.1111/jpim.12163
Mensah, J., Oppong, P. K., & Addae, M. (2022). Effect of packaging on perceived quality and brand loyalty: The mediating role of brand association in over-the-counter market. Open Journal of Business and Management, 10(1), 297–313. https://doi.org/10.4236/ojbm.2022.101018
Nanda, D. P., Fernando, F., & Rahman, F. (2025). Redesign visual identity Sagaraa Kopi di Kota Solok. Menulis: Jurnal Penelitian Nusantara, 1(5), 536–543. https://doi.org/10.59435/menulis.v1i5.306
Nigam, P. S., & Singh, A. (2014). Cocoa and coffee fermentations. In Encyclopedia of food microbiology (pp. 485–492). https://doi.org/10.1016/b978-0-12-384730-0.00074-4
Oppong, P. K., Owusu, J., Hammond, P., & Amissah, E. (2022). Exploring the nexus between packaging, quality, equity and loyalty in drug industry. Open Journal of Business and Management, 10(5), 2414–2430. https://doi.org/10.4236/ojbm.2022.105121
Pahl, G., Beitz, W., Feldhusen, J., & Grote, K.-H. (2007). Engineering design. Springer London. https://doi.org/10.1007/978-1-84628-319-2
Pendergrast, M. (2010). Uncommon grounds: The history of coffee and how it transformed our world. Basic Books. https://dokumen.pub/uncommon-grounds-the-history-of-coffee
Plattner, H., Meinel, C., & Leifer, L. J. (2011). Design thinking: Understand, improve, apply. Springer. https://hpi.de/oldsite/fileadmin/user_upload/fachgebiete/meinel/papers/Book_Chapters/Front_Matter_-_Design_Thinking_Understand__Improve__Apply.pdf
Rahim, A. A., Kusnaedi, I., & Ramlan, R. (2025). Visual identity and environmental graphics in coffee plantations: The Uncle Fly experience. In AIP Conference Proceedings, 3351(1), 060018. https://doi.org/10.1063/5.0299378
Simms, C., & Trott, P. (2010). Packaging development: A conceptual framework for identifying new product opportunities. Marketing Theory, 10(4), 397–415. https://doi.org/10.1177/1470593110382826
Sutrisno, E., Nurhayati, A., & Apriyanto, M. (2023). Physical and chemical properties of Robusta coffee beans at different temperatures and roasting times. Open Global Scientific Journal, 2(1), 25–36. https://doi.org/10.70110/ogsj.v2i1.14
Voorveld, H. A. M., van Noort, G., & Duijn, M. (2013). Building brands with interactivity: The role of prior brand usage in the relation between perceived website interactivity and brand responses. Journal of Brand Management, 20(7), 608–622. https://doi.org/10.1057/bm.2013.3
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Reihan Al Kautsar, Andreas Syah Pahlevi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
