The Indonesian food delivery service market is projected to grow until 2020. Looking at these trends, food packaging plays an important role in the running of the system. However, until now the packaging on the delivery order is still similar to the package on take-out orders. Seeing this, several problems might occur such as changes in food temperature during transportation, poor presentation of food, changing food tastes, and other causes that impact on decreasing customer satisfaction with the quality of food delivery services and restaurants. The existence of food packaging is very close to the waste it produces. Responding to the problem, this study attempts to examine the proper food delivery packaging (tertiary packaging) design so that food quality can still be maintained by applying the Quality Function Deployment for Environment (QFDE) and Teorija Rezhenija Izobretatelskih Zadach (TRIZ) methods. This study succeeded in answering the research objectives, namely to find out the attributes of customer needs and weighing their importance to the quality of food packaging, as well as succeed in providing food packaging design recommendations with a function focus to maintain food hygiene during the delivery process and considering environmental aspect along the design process.
|Journal||IOP Conference Series: Earth and Environmental Science|
|Publication status||Published - 7 Apr 2020|
|Event||2019 International Conference on Environment, Resources and Energy Engineering, EREE 2019 - Bangkok, Thailand|
Duration: 9 Oct 2019 → 11 Oct 2019