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All Journal METANA Indonesian Journal of Business and Entrepreneurship (IJBE) JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Sinergi Journal Industrial Servicess JIEMS (Journal of Industrial Engineering and Management Systems) LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Desain
Zulkarnain
Jurusan Teknik Grafika & Penerbitan, Politeknik Negeri Jakarta
Agriculture, Biological Sciences & Forestry Arts Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Transportation

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Pengembangan kemasan permen rumput laut dengan metode value engineering (Studi kasus: UMKM Pondok Cafe) Kiki Rizkyah Amaliah; Zulkarnain Zulkarnain
Journal Industrial Servicess Vol 7, No 2 (2022): April 2022
Publisher : Fakultas Teknik Jurusan Teknik Industri Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jiss.v7i2.13248

Abstract

Pandemi Covid-19 memberikan dampak yang sangat besar kepada usaha mikro, kecil, dan menengah (UMKM). Hal ini membuat pihak UMKM mengalihkan penjualannya secara online. Masalah yang terjadi adalah kemasan yang masih sangat sederhana dan kurang menarik bagi konumen. Penelitian ini menggunakan metode value engineering yang bertujuan untuk menentukan kemasan permen rumput laut berdasarkan value tertinggi dari setiap alternatif. Tiga buah lternatif desain diusulkan untuk mengganti kemasan saat ini. Hasil penelitian menunjukkan alternatif 3 yang menjadi usulan terbaik dengan nilai value 0.673. Alternatif 3 mempunyai spesifikasi kemasan berbentuk standing pouch berukuran 13x20 cm berbahan nylon laminasi matte. Hasil penelitian dapat digunakan untuk membantu UMKM dalam memasarkan produknya dengan baik.
GRAPHIC DESIGN INNOVATION AS BRAND IDENTITY FOR “MAHLZEIT N’DAS BROT” BREAD PACKAGING Zulkarnain Zulkarnain; Deny Dwi Lestari; M. Syamsul Ma'arif
SINERGI Vol 19, No 3 (2015)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.897 KB) | DOI: 10.22441/sinergi.2015.3.001

Abstract

Besides being useful for protecting food, packaging design also serves as a media campaign. So hopefully, Mahlzeit Bread n 'Das Brot can compete with other bakers and even can be a pioneer as an authentic German bread maker in Indonesia. This research was conducted by collecting information from the client (Mahlzeit n 'Das Brot owner). This information was used to obtain a verbal brand identity, then translated visually. The use of illustrations also becomes the most important visual images to present the image of Germany Elegant Vintage and privilege in explaining the products of Mahlzeit n 'Das Brot. The colors used are natural colors and traditionally the colors brown and green to indicate an authentic image of Mahlzeit n 'Das Brot.
PENGEMBANGAN LABELLING DAN KEMASAN VAKUM PADA UKM DI WILAYAH KEPULAUAN SERIBU Rina Ningtyas; Deli Silvia; Zulkarnain Zulkarnain; Muryeti Muryeti; Wiwi Prastiwinarti; Saeful Imam; Novi Purnama Sari
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.160-165.2021

Abstract

Pengetahuan UKM yang rendah tentang kemasan mengenai labelling kemasan (desain dan regulasi) dan pemilihan material dan teknik cetak kemasan yang tepat menjadi masalah yang dapat menghambat daya beli dan nilai jual produk UKM. Beberapa masalah terkait UKM di Kepulauan Pramuka diantaranya adalah belum adanya pelatihan/penyuluhan tentang kemasan (pengembangan kemasan, desain, material dan teknik cetak), belum ada label kemasan yang sudah memenuhi standar, dan produk pangan yang cepat rusak. Untuk menangani masalah tersebut, Prodi Teknologi Industri Cetak Kemasan (TICK) melaksanakan pengabdian masyarakat dengan Mitra Yayasan Darul Nasihin, di Pulau Pramuka, Kabupaten Kepulauan Seribu. Pengabdian dilakukan menggunakan metode blended (gabungan online dan offline) tentang kemasan standarisasi labelling dan teknologi kemasan UKM. Pelaksanaan. Online melalui Webinar tentang 1) Desain dan teknik cetak; 2) Regulasi Labelling Kemasan; dan 3) Pemilihan material dan teknologi kemasan pangan yang tepat. Peserta yang mendaftar terdiri dari 94 orang, yang terdiri dari 33 pemilik UKM, mahasiswa 32 dan umum 29 orang. Sedangkan offline dilakukan pelatihan 1) Teknologi Kemasan Vakum; 2) Praktek Pengemasan Vakum, serta 3) Pemberian alat vakum sealer kepada mitra. Hasil Pengabdian diharapkan bisa meningkatkan penjualan UKM dengan pengembangan kemasan sesuai produknya serta memperpanjang masa simpan. Sehingga produk UKM dapat dipasarkan diluar Kepualaun Seribu. Kata kunci: regulasi, desain, kemasan vakum, teknik cetak, UKM ABSTRACT The low knowledge of SMEs about packaging regarding packaging labeling (design and regulation) and the selection of appropriate packaging materials and printing techniques are problems that can hinder the purchasing power and selling value of SME products. Some of the problems related to SMEs in the Pramuka’s Islands include the lack of training/counseling on packaging (packaging development, design, materials and printing techniques), no packaging labels that meet standards, and food products that spoil quickly. To deal with this problem, the Packaging Printing Industry Technology Study Program (TICK) carried out community service with Darul Nasihin Foundation Partners, on Pramuka’s Island, Seribu’s Islands Regency. The service is carried out using the blended method (a combination of online and offline) regarding standardized packaging, labeling and SME packaging technology. Implementation. Online via Webinar on 1) Design and printing techniques; 2) Packaging Labeling Regulations; and 3) Selection of appropriate food packaging materials and technology. Participants who registered consisted of 94 people, consisting of 33 SME owners, 32 students and 29 general public. While offline training was carried out 1) Vakum Packaging Technology; 2) Vakum Packaging Practices, and 3) Provision of vakum sealers to partners. The results of the service are expected to increase SME sales by developing packaging according to their products and extending their shelf life. So that SME products can be marketed outside the Seribu’s Islands. Keywords: regulation, design, vakum packaging, printing technique, SMEs
Strategi Konsep Desain Kemasan Kopi Specialty untuk Industri Skala Mikro Zulkarnain Zulkarnain
Jurnal Desain Vol 8, No 1 (2020): Jurnal Desain
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.935 KB) | DOI: 10.30998/jd.v8i1.6491

Abstract

Banyak persoalan yang muncul bagi usaha mikro ketika ingin menggunakan kemasan untuk produknya. Salah-satu persoalan bagi usaha mikro kopi specialty adalah menentukan kemasan yang tepat. Tujuan kajian ini untuk menentukan konsep struktur dan label kemasan kopi specialty yang tepat untuk industri skala mikro. Adapun metode yang digunakan adalah deskriptif kualitatif. Kajian dilakukan melalui studi literatur berupa sintesis dan analisis informasi. Dalam kajian ini mengulas mulai dari atribut produk kopi, struktur kemasan, sampai pada konsep desain kemasan dan label. Strategi jenis struktur kemasan yang paling tepat untuk industri skala mikro adalah jenis kemasan pouch, sementara strategi desain kemasan dan label adalah menggunakan warna gelap, memuat informasi produk kopi, memiliki merek, dan mempunyai tone and manner.
Analisis Kadar pH dan Organoleptik Daging Ayam dengan Metode Vakum dan Non-vakum Deli Silvia; Muhammad Rifqy Yusuf; Zulkarnain Zulkarnain
METANA Vol 18, No 1 (2022): Juni 2022
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v18i1.40661

Abstract

Telah dilakukan penelitian mengenai pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar pH, dan organoleptik daging ayam broiler pada penyimpanan suhu dingin. Penelitian ini dilakukan untuk mengetahui berapa hari masa simpan, kualitas daging, dan efisiensi penggunaan bahan dan metode kemasan dalam pengemasan daging ayam broiler. Penelitian ini bertujuan agar dapat memberikan informasi kepada masyarakat khususnya pedagang atau UMKM daging ayam potong mengenai jenis bahan pengemasan dan lama penyimpanan terhadap mutu daging ayam potong yang tepat. Penelitian dilakukan menggunakan metode RAL (Rancangan Acak Lengkap) dengan dua faktorial bahan pengemasan yaitu Polietilen (PE) dan Nylon dengan dua metode vakum dan non-vakum dengan dua kali pengulangan dalam penyimpanan di suhu dingin (±4oC) selama 8 hari. Metode pengolahan data menggunakan ANOVA dan uji lanjut Duncan. Hasil pada penelitian ini menunjukkan bahwa pengujian kadar pH daging ayam yang terendah hingga hari ke-8 yaitu nylon + vakum dengan nilai 6.41. Untuk pengujian organoleptik dapat disimpulkan bahwa parameter kenampakan, rasa dan tektur daging ayam yang dapat diterima oleh panelis berupa kemasan PE + vakum dan nylon + vakum dengan penyimpanan selama enam (6) hari.   Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of pH levels, and organoleptic properties of broiler chicken meat in cold storage. This study was conducted to determine how many days of storage, meat quality, and the efficiency of using materials and packaging methods in packaging broiler chicken meat. This study aims to provide information to the public, especially traders or MSMEs of chicken meat regarding the types of packaging materials and storage time for the right quality of chicken meat. The study was conducted using the RAL method (Completely Randomized Design) with two factorial packaging materials, namely Polyethylene (PE) and Nylon with two vacuum and non-vacuum methods with two repetitions in cold storage (±4oC) for 8 days. The data processing method used ANOVA and Duncan's further test. The results of this study showed that the lowest pH level of chicken meat until day 8 was nylon + vacuum with a value of 6.41. For organoleptic testing, it can be concluded that the parameters of appearance, taste and texture of chicken meat that are acceptable to the panelists are PE + vacuum and nylon + vacuum packaging with storage for six (6) days.
Development of Offset-Based Printing Business Model Zulkarnain; Hidayathul Afifa; Deli Silvia
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 8 No. 2 (2022): IJBE, Vol. 8 No. 2, May 2022
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.8.2.274

Abstract

The application of a business model in offset printing is one of the keys to facing competition. The tight competition is not only limited to the quality of the prints produced, but also to customer service and market gain. The purpose of this research is to develop an offset-based printing business model. The analysis was carried out using the Business Model Canvas (BMC) and strength-weakness-opportunity-threats (SWOT) approaches. Data were obtained based on literature studies, field observations, and expert interviews. BMC is used to model the offset-based printing business development. While the SWOT approach is used to analyze internal and external factors that affect the offset-based printing business. The results of this study have obtained 13 elements that need to be applied to the printing business. It is time for an offset-based printing business model to shift from one that concentrates on production to one that focuses on the digital market, both through websites and social media applications. Keywords: business model, BMC, offset printing, SWOT, digital market
Perancangan Grafis sebagai Penciptaan Nilai untuk Kemasan Ayam Goreng Basah Zulkarnain Zulkarnain; Helpy Agriffina Syom; Tajuddin Bantacut
JIEMS (Journal of Industrial Engineering and Management Systems) Vol 9, No 1 (2016): Journal of Industrial Engineering and Management Systems (JIEMS)
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jiems.v9i1.127

Abstract

The packaging function has evolved into a brand value creation tools to customers. "Ayam Goreng Basah" is a food product from catering service by Ibu Siti Sugiyanti that uses packing box and styrofoam without any graphic design on the packaging, which can be a communication tool to the customers. The purpose of this study is to apply the graphics design process of “Ayam Goreng Basah” package. This research was conducted by collecting information from customers through brainstorming. The brainstorming activities have made a creative idea concept "Inovasi Ayam Goreng Nusantara", which became a base in visualizing the packaging graphic of Ayam Goreng Basah. Graphic design that received the highest score at the RIII (Bumbu Rempah-Rempah Khas Nusantara) with a total score (8:35).Keywords: Graphic Process, Brainstorming, Graphic Design Packaging.
House of Quality sebagai Pengendalian Kualitas Produk pada Kemasan Karton Lipat Zulkarnain Zulkarnain; Yunita Apriyanti; Augustine Dwi Aulia; Widyastuti Pratiwi; Saeful Imam
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 17, No 1 (2023): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/pasti.2023.v17i1.011

Abstract

Permasalahan produk kemasan karton lipat (KKL) yang sering ditemukan pada proses produksi cetak adalah masalah miss register. Fokus dalam penelitian ini adalah pada masalah miss register yang terjadi pada proses produksi cetak. Penelitian ini bertujuan untuk mengendalikan kualitas produk dalam upaya peningkatan kualitas kemasan karton lipat. Penelitian ini menggunakan metode House of Quality (HOQ). Hasil dari penelitian menunjukkan bahwa prioritas respon teknik dalam rangka peningkatan kualitas produk kemasan adalah pembuatan instruksi kerja (nilai importance sebesar 377,78), dan pelatihan operator (nilai importance sebesar 314,81). Berdasarkan hasil analisis House of Quality ditemukan juga bahwa produk A lebih unggul daripada
Co-Authors Augustine Dwi Aulia Deli Silvia Deny Dwi Lestari Helpy Agriffina Syom Hidayathul Afifa Kiki Rizkyah Amaliah M. Syamsul Ma'arif Muhammad Rifqy Yusuf Muryeti Muryeti, Muryeti Novi Purnama Sari Rina Ningtyas Saeful Imam, Saeful Tajuddin Bantacut Widyastuti Pratiwi Wiwi Prastiwinarti Yunita Apriyanti