Emphatizing Desain Kemasan Gastronomi Lemang Kabupaten Lahat untuk Menarik Minat Konsumen
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Abstract
Lemang is a type of traditional cuisine typical of Lahat Regency. The packaging aspect of lemang is one thing that needs attention. The purpose of this study was to find out directly the wishes of producers, consumers and village officials for the development of gastronomic packaging designs in lemang include primary, secondary and terteriary. The research method used in this research is descriptive qualitative by interviews, observations and documentation to the Tanjung sirih village officials, 10 Lemang sellers in Tanjung Sirih village, and 15 Lemang buyers. The results of observation showed that the primary packaging of Lemang was bamboo, the secondary and tertiary packaging used newspaper and plastic bag. The interview showed that the primary packaging was not required to develop, while secondary and tertiary was required to develop by design. Based on result, it can be concluded that the effort that can make Lemang attractive is to design secondary and tertiary packaging with gastronomy.
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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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