Redesain corporate identity bumbu serbaguna Afifa berserta penerapannya sebagai upaya meningkatkan citra / Muhammad Harits Nasrullah

Nasrullah, Muhammad Harits (2017) Redesain corporate identity bumbu serbaguna Afifa berserta penerapannya sebagai upaya meningkatkan citra / Muhammad Harits Nasrullah. Diploma thesis, Universitas Negeri Malang.

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Abstract

RINGKASAN Harits,MuhammadNasrullah. 2017. Redesain Corporate Identity Bumbu Serbaguna Afifa Beserta Penerapannya Sebagai Upaya Meningkatkan Citra. Skripsi, Jurusan Seni dan Desain, Fakultas Sastra, Universitas Negeri Malang. Pembimbing: (I) Drs. Sugiyono Ardjaka, M.Sc., Ph.D.,(II)Abdul Rahman Prasetyo, S.Pd., M.Pd. Kata Kunci: Redesain, Corporate Identity, Bumbu Serbaguna Instan. Positioning dibutuhkanuntukmenempatkanposisisuatuproduk di pasar. Posisiiniberfusngsi agar target konsumendarisuatuprodukdapattepatsasaran. Hal inidibutuhkankarenaperusahaanmemilikiketerbatasanuntukbisamemenuhikebutuhanpelanggan yang beragam. Perananpentingdarisuatu corporate identity sebagailandasandasardalammelakukan repositioning.BumbuserbagunaAfifamerupakansebuah brand dari CV. TarunaBangkit. BumbuserbagunaAfifamerupakansebuahbumbuinstan yang yang terbuat dari resep turun temurun dari orang tua pemilik bumbu serbaguna Afifa dan memilikikeunggulanutamayaitudenganpenggunaanbahan-bahan yang alami.Sebagai bumbu dengan resep tradisional yang telah diturunkan dari generasi ke generasi, logo dari bumbu serbaguna Afifa belum mencerminkan citra tradisional yang dimaksud.Perludilakukannya repositioning denganredesainidentitas visual berupa corporate identity yang disesuaikandenganciribumbuserbagunaAfifa sebagai bumbu tradisional. Hal tersebutdigunakanuntukmenyesuaikan positioning dan target konsumendaribumbuserbagunaAfifa. Dalamredesain corporate identity bumbu serbaguna Afifamenggunakan ModelPerancanganProsedural, menggunakanjenis data kualitatifdengansumber data berdasarkanhasilwawancaradanobservasi, sertamenggunakan model perancangancorporate identity yang digambarkanAlina Wheeler, dimulai brand strategy, riset dan analisis data mengenailatarbelakangmasalah, hinggapada proses produksi. Perancangan ini terdiri dari media utama yaitu BukuPedomanlogo yang berisi tentangpedomandeskripsi singkat tentang logo, penggunaan logo beserta elemen visualnya, danpenerapannya ke beberapa media yang diperlukan seperti -label kemasan, kemasan, iklan majalah, mobil perusahaan dan media lainnya. Data perancangan ini diperoleh dari hasil wawancara terhadap narasumber terpercaya yaitu pemilik merek bumbu Afifa sekaligus CV Taruna Bangkit, Sutriyono. Redesain corporate identity bumbu serbaguna Afifamerupakanupaya yang diharapkandapatmeningkatkan sekaligus mengembalikan citra dari bumbu serbaguna Afifa. Materidalambukudiambildarihasilwawancaradan data pustaka, sertadalamproses visualisasinyamenggunakan software pengolahgambarsepertiAdobe Illustrator, PhotoshopdanCorel Draw X7, hasildariperancangandigital.disebutdenganvisualisasi desain, aplikasi brand touchpointyang adalalumasukpada proses managing assets, danjadilahsebuahprodukdesain. SUMMARY Harits,MuhammadNasrullah. 2017. Redesign Corporate Identity for Multipurpose Spice Afifa With Its Implementation As Efforts to Improve Image. Thesis, Department of Art and Design, Faculty of Letters, State University of Malang. Advisor: (I) Drs. SugiyonoArdjaka, M.Sc., Ph.D. (II) Abdul Rahman Prasetyo, S.Pd., M.Pd. Keywords: Redesign, Corporate Identity, Multipurpose Instant Flavor Positioning is needed to established the products placement in certain market. The placement is important to make the products can be sold to consumers appropriately. It's so cruci because the corporate has some limitednesses to fulfill the various consumer's needs. The most important role of identity corporate is being the basic in repositioning. The Afifa multi-flavor is a brand from CB Taruna Bangkit. It's an instant flavor that made from special recipe. The recipe is ran by the owner of the Afifa's parents. The most unique thing of Afifa's flavor is made of natural spices. Afifa is the traditional flavor but the logo yet describe the tradiotional image so it makes the inappropriate positioning and consumer target.Repositioning must be done by redesigning the visual identity especially in corporate identity that customized with the characteristic of the Afifa flavor as a traditional spice. The redisigning process can be use to adjust positioning and consumer target of Afifa flavor. The method of redisgining the corporate identity of Afifa flavor is procedural design method using qualitative data. The data has found by doing interview and observation. The redesigning process has done by using the redesigning model from Alina Wheeler research. The redesign process is started by building the brand strategy, doing some research, and analyzing the data about the background until production process. There are two kind of media that designed in this process. First is main media. Main media that designed is The Guide Standard Manual Book. This book consists of the short description of the logo, the using of the logo, the visual elements of the logo, and the application at the several media that needed, for example: packaging label, packaging, magazine ads, corporate transportation, etc. The redesigning data found from the result of interview with the owner of the Afifa flavor named Sutriyono. He is also the CEO of CV. Redesigning corporate identity of Afifa flavor is an effort that expected by the owner to bring the good image of Afifa flavor back. The contents of the book taken by analyzing the result of the interview and several literatures. Adobe Illustrator, Photosop, and Corel Draw X7 are the graphic software that used to visualize the concepts. The result of the digital designing called with design visualization, touchpoint brand application, managing assets process, so the design product will be done.

Item Type: Thesis (Diploma)
Subjects: ?? ??
Divisions: Fakultas Sastra (FS) > Jurusan Seni dan Desain (SED) > S1 Desain Komunikasi Visual
Depositing User: Users 2 not found.
Date Deposited: 09 Oct 2017 04:29
Last Modified: 09 Sep 2017 03:00
URI: http://repository.um.ac.id/id/eprint/14604

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