IDENTIFIKASI KANSEI UNTUK EVALUASI DESAIN PRODUK KURSI MAKAN ROTAN

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dc.contributor.authorJohan, Vonny Setiaries
dc.contributor.authorRahardja, Sapta
dc.contributor.authorSaid, E.Gumbira
dc.contributor.authorDjatna, Taufik
dc.date.accessioned2014-04-12T07:07:06Z
dc.date.available2014-04-12T07:07:06Z
dc.date.issued2014-04-12
dc.description.abstractIn product development, it is important to grasp the kansei (feeling) of consumers from a product. The purpose of this study was to identify consumer Kansei factors in evaluating a product, especialy rattan dining chairs. The study began by looking for Kansei words that repiesent feelings and emotions of consumers, which were beautiful, unique, innovative, comfortable, natural, modern, sturdy and simple. The words were grouped into four factors; aesthetics, functionality, materials and construction. For the assessment, rattan dining chair was divided into five elements, which were back chair design elements, seat, armrest base and woven. Respondents' assessment were caried out using the structure of the analytical hierarchy process (AHP) with pairwise comparison method. The results showed that for design of baclcrest and base rattan chair, the most influential factor was the construction. For the design of rattan seat chair, most influential factor was functionality, while the armrest design and woven the influential factor was aesthetics. These factors and Kansei words were validated by a set of sensitivity analysis.en_US
dc.description.sponsorshipJurnal Teknik Industrien_US
dc.identifier.issn0216-9673
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/6066
dc.language.isoenen_US
dc.subjectkanseien_US
dc.subjectkursi makan rotanen_US
dc.subjectAnalytical Hierarchy Process (AHP)en_US
dc.titleIDENTIFIKASI KANSEI UNTUK EVALUASI DESAIN PRODUK KURSI MAKAN ROTANen_US
dc.typeUR-Scientific Work Lectureren_US

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