Reka Bentuk Produk Emosi: Membentuk Pengalaman Melalui Sentuhan Emosi dalam Reka Bentuk

Emotional Product Design: Shaping Experiences Through Emotional Touch in Design

Authors

  • Haslinda Md.Nazri Jabatan Seramik, Kolej Pengajian Seni Kreatif, Universiti Teknologi MARA, Cawangan Perak, Kampus Seri Iskandar, 32610 Seri Iskandar, Perak, Malaysia
  • Nurul Shima Taharuddin Jabatan Asas Seni, Kolej Pengajian Seni Kreatif, Universiti Teknologi MARA, Cawangan Perak
  • Nor Idayu Ibrahim Jabatan Fesyen, Kolej Pengajian Seni Kreatif, Universiti Teknologi MARA, Cawangan Perak, Kampus Seri Iskandar, 32610 Seri Iskandar, Perak, Malaysia
  • Noor Aileen Ibrahim Academi of Languange Studies, Universiti Teknologi MARA, Cawangan Perak, Kampus Seri Iskandar, 32610 Seri Iskandar, Perak, Malaysia

DOI:

https://doi.org/10.24191/idealogy.v10i1.713

Abstract

Reka bentuk produk emosi merupakan satu pendekatan yang menggabungkan elemen estetika, ergonomik dan psikologi untuk menghasilkan produk yang bukan sahaja berfungsi, tetapi turut meningkatkan perasaan positif dan membentuk pengalaman pengguna. Menerusi pendekatan ini meneroka peranan emosi dalam reka bentuk, dengan memberi tumpuan kepada bagaimana elemen seperti estetika visual, naratif, dan interaksi pengguna boleh digunakan untuk mencipta pengalaman yang bermakna. Artikel ini akan menganalisis faktor -faktor yang mempengaruhi  pengalaman melalui sentuhan emosi dalam reka bentuk hidangan seramik dengan meningkatkan rangsangan deria, interaksi dan emosi pengguna. Persepsi deria makanan  bermula dengan daya tarikan visual dan kemudian beralih kepada aroma, perisa dan persekitaran. Berdasarkan tiga peringkat teori reka bentuk iaitu peringkat visceral, tahap tingkah laku dan tahap reflektif mampu membentuk pengalaman yang lebih bermakna dan berkesan. Pendekatan ini bukan sahaja meningkatkan integrasi rangsangan deria tetapi juga memperkukuh interaksi pengguna serta respons emosi mereka terhadap sesuatu pengalaman, menjadikannya lebih bermakna dan berkesan.

 

Emotional product design is an approach that combines elements of aesthetics, ergonomics, and psychology to create products that not only function but also enhance positive feelings and shape user experiences. Through this approach, the role of emotions in design is explored, focusing on how elements such as visual aesthetics, narratives, and user interactions can be used to create meaningful experiences. This article will analyze the factors that influence experience through emotional touch in ceramic dish design by enhancing sensory stimulation, interaction, and user emotions. The sensory perception of food begins with visual appeal and then shifts to aroma, flavor, and environment. Based on the three levels of design theory, namely the visceral level, the behavioral level, and the reflective level, it is capable of shaping a more meaningful and effective experience. This approach not only enhances the integration of sensory stimuli but also strengthens user interaction and their emotional responses to an experience, making it more meaningful and effective.

References

Ahmad Nazrin, Habibah Ahmad, Hamzah Jusoh, Mohd Yusof Hussain, Amriah Buang & Sri Winarni Samsir. (2014). Pembentukan destinasi mesra pelancong berasaskan perspektif pelancong domestik. Malaysian Journal of Society and Space 10 (8): 1-12.

Anuar ANA, Habibah A, Hamzah J, Hussain MY. (2012). The essential element underlying formation of tourist friendly destination concept. Journal of Management and Sustainability 2(1): 106-114.

Battarbee, K., & Koskinen, I. (2005). Co-experience: User experience as interaction. CoDesign, 1(1), 5–18. https://doi.org/10.1080/15710880412331289917

Crilly, N., Moultrie, J., & Clarkson, P. J.(2004) Seeing things: consumer response to the visual domain in product design. Design studies, 25(6), 547-577

Desmet, P. M. A., & Hekkert, P. (2007). Framework of product experience. International Journal of Design, 1(1), 57–66

Desmet, P. (2002). Designing emotions. Delft University of Technology Journal, 1(1), 1–11.

Fishbein, M., & Ajzen. (1975) I, Belief, attitude, intention and behavior: An introduction to theory and research.

Forlizzi, J., & Battarbee, K. (2004). Understanding experience in interactive systems. Proceedings of the 5th Conference on Designing Interactive Systems, 261–268. https://doi.org/10.1145/1013115.1013152

Fokkinga, S., & Desmet, P. (2012). Ten ways to design for disgust, joy, and other emotions. Proceedings of the 7th International Conference on Design and Emotion, 1–12.

Hall CM, Sharples L (2013) The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In: Food Tourism Around the World: Development, management and markets, pp. 1-24. Butterworth-Heinemann, Great Britain.

Hassenzahl, M. (2008). User experience (UX): Towards an experiential perspective on product quality. Proceedings of the 20th International Conference of the Association Francophone d'Interaction Homme-Machine, 11–15

Hekkert, P. (2006). Design aesthetics: Principles of pleasure in design. Psychology Science, 48(2), 157–172.

Jordan, P. W. (2002). Designing pleasurable products: An introduction to the new human factors. Taylor & Francis.

Krippendorff, K. (2006). The semantic turn: A new foundation for design. CRC Press.

Norman, D. A. (2004). Emotional design: Why we love (or hate) everyday things. Basic Books.

Norman, D. A. (2013). The design of everyday things (Revised and expanded ed.). MIT Press.

Schifferstein, H. N. J., & Spence, C. (2008). Multisensory product experience. In H. N. J. Schifferstein & P. Hekkert (Eds.), Product experience (pp. 133–161). Elsevier.

Schifferstein, H. N. J. (2009). The multisensory aesthetics of products. The Design Journal, 12(1), 25–40. https://doi.org/10.2752/146069209X12538695316191

Sufahani, S.F, et al. (2013). An Analysis of International Tourist Behaviour Toward Tourism Sector in Kelantan. Prosiding Seminar Kebangsaan Aplikasi Sains and Matematik 2013 (SKASM2013) Batu Pahat, Johor, 29-30 October 2013, pp. 151-163.

Wood, K.A. Tableware in Clay.(1999) Marlborough, United Kingdom: The Crowood Press Ltd.

Verganti, R. (2009). Design-driven innovation: Changing the rules of competition by radically innovating what things mean. Harvard Business Press.

Published

2025-04-01

Most read articles by the same author(s)

<< < 1 2 3 > >>