Research on smoked fish packaging has only focused on its functional side to increase product life. Meanwhile, research on smoked fish packaging design that focuses on improving and expanding markets has never existed. Until now, smoked fish was sold without packaging even though the amount of production continued to increase. The purpose of this study was to determine consumer preferences for the design of smoked fish packaging. With the recognition of these preferences, it is expected that the smoked fish industry players can apply it so that it can increase the sale value and the number of sales. This study uses focus group discussion as a qualitative method and conjoint analysis as a quantitative method. Color, material, shape, size, brand, and additional information is the attribute chosen at the focus group discussion as a representation of smoked fish packaging to determine the level of its preference. The results of this study indicate that brands have the highest preference compared to others (importance values 30.303%).

Fish Production Center "Asap Indah" is one of the production centers in Demak, which specializes in processing fresh fish into semi-processed products, smoked fish. To support the sustainability of product distribution, supply chain management is needed to oversee the process from procurement of raw material to distribution to final consumers. Therefore, a comprehensive supply chain management analysis is necessary to increase sales and establish effective distribution channels. This research aims to understand the existing value chains of smoked manyung fish, the added value of each contributor on value chains, and to determine the most effective distribution channels of smoked manyung fish. The method used for data processing is descriptive-analytic SCM, Value Chain, and Value Added method. The result of this research, based on value-added calculation analysis using the Hayami method, shows fresh fish wholesalers give the least added value to the product or have the least amount of activities, so decreasing the unproductive activity to lower production cost is recommended. Value chain analysis shows that distribution channels or the most effective selling method of smoked fish are direct selling to the final consumer, accompanied by developing vacuum packaging to increase consumers' interest in the product.

Produk hasil pengolahan ikan, terutama ikan asap di Indonesia terus meningkat dari tahun ke tahun. Peningkatan jumlah produksi ikan asap ini harus diimbangi dengan peningkatan kualitasnya agar dapat bersaing di pasar bebas ASEAN (MEA). Selama ini produk ikan asap dalam negeri kurang begitu diminati oleh konsumen serta identic dengan tingkat higienitas dan aspek sanitasi yang kurang baik. Untuk itulah perlu dilakukan identifikasi terhadap kebutuhan konsumen ikan asap untuk dapat meningkatkan kualitasnya. salah satu caranya adalah dengan menggunakan metode QFD (Quality Function Deployment) yang selama ini telah sering digunakan. Dari hasil penelitian yang dilakukan, didapatkan hasil bahwa  variable yang paling fiinginkan dan dibutuhkan konsumen adalah kebersihan dan keamanan untuk dikonsumsi. Sedangkan untuk karakteristik teknis pada ikan asap yang perlu untuk dikembangkan lebih lanjut adalah sistem pengemasannya.

Intisari— Makanan ringan merupakan suatu santapan untuk menghilangkan rasa lapar seseorang hanya sementara waktu saja, selain itu makanan ringan juga dapat memberikan sedikit pasokan energi pada tubuh dan dapat dinikmati rasanya. UKM Berkah Polaman yang beralamat di Desa Polaman RT 01 / RW 02 Kecamatan Mijen Kota Semarang menjadi salah satu UKM yang bergerak di bidang kuliner yang memproduksi berbagai macam makanan ringan. Namun, terdapat kendala pada proses pengemasan makanan ringan yang proses pengemasannya dilakukan dengan sikap kerja duduk di lantai dimana hal tersebut sangat melelahkan jika dilakukan secara terus-menerus. Telah dilakukan pengolahan data skor Rapid Entire Body Assessment (REBA) awal, dengan hasil skor yang diperoleh adalah 7 yang berarti resiko cedera pada postur tubuh termasuk kedalam resiko medium, oleh karena itu perlu dilakukan peninjauan lebih lanjut serta segera melakukan evaluasi perubahan. Oleh karena itu, permasalahan yang dikaji dalam penelitian ini adalah analisis kebutuhan meja pengemasan makanan ringan dan perancangan meja pengemasan makanan ringan untuk mengurangi waktu siklus dan meminimalisir resiko cedera pada proses produksi dengan menggunakan metode Rasional. Hasil analisis yang diperoleh adalah: nilai skor Rapid Entire Body Assessment (REBA) dari nilai skor awal adalah 7 menjadi 2 yang berarti posisi tubuh memiliki tingkat resiko yang rendah namun masih dapat disempurnakan dan perbaiki lagi; waktu siklus pengemasan makanan menjadi lebih singkat dengan waktu awal 29,16 detik menjadi hanya 12.5 detik; dan jumlah produksi yang awalnya 62 bungkus/hari menjadi 144 bungkus/hari. Abstract— Snacks are a meal to get rid of one's hunger for only a while, besides that snacks can also provide a little supply of energy to the body and can be enjoyed by the taste. UKM Berkah Polaman, which is located at Polaman Village, RT 01 / RW 02, Mijen District, Semarang City, is one of the SMEs engaged in the culinary field that produces various kinds of snacks. However, there are obstacles in the snack packaging process, where the packaging process is carried out with a sitting attitude on the floor where it is very tiring if done continuously. The initial Rapid Entire Body Assessment (REBA) score data processing has been carried out, with the result that the score obtained is 7, which means that the risk of injury to body posture is a medium risk, therefore it is necessary to conduct further review and immediately evaluate changes. Therefore, the problem studied in this study is the analysis of the need for snack packaging tables and the design of snack packaging tables to reduce cycle times and minimize the risk of injury in the production process using the Rational method. The results of the analysis obtained are: the score of the Rapid Entire Body Assessment (REBA) from the initial score is 7 to 2, which means that body position has a low level of risk but can still be refined and improved again; food packaging cycle time is shorter with an initial time of 29.16 seconds to only 12.5 seconds; and the number of production from 62 packs/day to 144 packs/day.

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