Packaging Design for Furikake Cakalang Fish Floss Product from Dapur Sehati

Abstract

The food industry in Indonesia has shown positive growth over the past decade, dominated by micro, small, and medium enterprises (MSMEs), which account for approximately 98% of all business actors and contribute around 60% to the Gross Domestic Product (GDP). However, in the era of the Industrial Revolution 5.0, MSMEs face adaptation challenges due to shifts in consumer behavior toward digital platforms, along with limited assistance, particularly in marketing and packaging design quality. Dapur Sehati is an MSME founded by Mrs. Novita under PT. Dapur Sehati Food in 2013, focusing on the marine fish processing industry and located in Semiring, Mangaran, Situbondo. Dapur Sehati is one of the government-supported MSMEs participating in the Bedah Desain dan Kemasan (BEDAKAN) Batch 20 program, organized by the Ministry of Tourism and Creative Economy in collaboration with the Indonesian Association of Visual Communication Design Study Programs (ASPRODI DKV). Despite having good product quality, Dapur Sehati’s packaging design has not been optimized in terms of information delivery and differentiation among product variants. This design project employs the Research and Development (R&D) method using the Dick & Carey model, which includes the pre-production, production, and post-production stages. The objective of this design is to produce a new packaging design for the Abon Ikan Cakalang Furikake product that can enhance product appeal and support sustainable business development