The Analysis of Packaging Design Product Organic Food Eco Spirit Center

Abstract

With high competition in the food and beverage industries, entrepreneurs give efforts to improve the quality of their packaging to satisfy and build good relationships with consumers through packaging design (packaging). A product must be different from the competitors, such as is through packaging design. The Eco Spirit Center organic food business has a weakness. It does not have a good packaging design. This research examined the packaging design process for the Eco Spirit Center. This research was qualitative research. The object of research was packaging design, conducted in Ciawi, West Java in July-December 2020. This research used design methodology. The data collection methods used were literature study and interviews. Packaging designs made for food; Sorghum Brownies (Brownies Sorgum), Layers of Pumpkin(Lapis Waluh), and Perfect Cassava(Singkong Mempur), for drinks were; Seruni (lemon lime/Sereh Jeruk Nipis) and Jagoramon (red ginger, lemon palm sugar/Jahe Merah Gula Aren Lemon). The packaging design had the theme of natural harmony (ecology) by processing illustrations, colors, typography, and media. Through good packaging design, it is expected that it can make each packaging easier and attract consumers.