PEMBUATAN BRAND IDENTITY PRODUK PISANG KARAMEL G’DANG
Abstract
Pembuatan Brand Identity Pisang karamel ini telah melalui proses pengumpulan dan analisis data, baik visual, maupun non visual, implementasi sistem, kuesioner, dll. Setelah semua data yang diperlukan terkumpul, dilanjutkan dengan membuat aplikasi. Setelah brand identity selesai dibuat, kemudian diuji cobakan melalui dua tahap, yaitu tahap verifikasi dan validasi. Dari hasil uji coba yang dilakukan pada target audience dengan cara interview dengan mengisi kuesioner, didapatkan hasil yang memuaskan, sesuai dengan tujuan yang diinginkan. Hasil dari kedua tahap ini membuktikan bahwa Pembuatan Brand Identity Pisang karamel ini telah mencapai Brand Awareness.
Downloads
References
Kotler, P. & Keller, K. L. 2009. Manajemen Pemasaran. 13th ed. Jakarta: Penerbit Erlangga.
Aaker, D. 1996. Building Strong Brand. New York: The Free Press.
Bennet, Peter D. 1995. Dictionary of Marketing Terms. 2nd ed. Chicago: American Marketing Association.
Bradley, Steven. 2010. The Meaning of Shapes: Developing Visual Grammar. Vaseodesign [internet]. Available at: http://www.vanseodesign.com/web- design/visual-grammar-shapes/. [Accesed 3 Juli 2012]
- Articles published in CALYPTRA are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and the journal, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
- Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to CALYPTRA to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
- By publishing in CALYPTRA, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.