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Characteristics On Culinary Packaging Design Of Ayam Betutu In Denpasar

Ni Luh , Desi In Diana Sari and Ni Ketut, Pande Sarjani (2016) Characteristics On Culinary Packaging Design Of Ayam Betutu In Denpasar. Mudra (JURNAL SENI BUDAYA), 31 (3). pp. 359-370. ISSN 0854-3461

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The specific objective to be achieved in this research is to identify the characteristics of packaging design that is used to package a culinary ayam betutu in the city of Denpasar. Results of identification by the helpful to formulate criteria for packaging culinary design of/lyum Betutu, which can be used as a guide in creating innovative packaging design (Packaging Design Brief). This research is a qualitative descriptive study. Sources of data obtained through purposive sampling method performed by accidental sampling technique. Sampling is performed in the restaurant as a place selling Ayam Betutu which are spread throughout the city of Denpasar. Data collection techniques performed through observation, documentation and interview. The results achieved are the types of packaging used to pack a culinary of Ayam Betutu in the city of Denpasar. Collecting the results are determined based on the classification of materials, visual appeal, the appeal of practical and packaging criteria.

Item Type: Article
Subjects: N Fine Arts > NX Arts in general
Divisions: Publication Unit > Journal > Mudra Journal
Depositing User: S.Kom Irvan Syah
Date Deposited: 20 Jan 2017 07:08
Last Modified: 07 May 2017 10:34

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