PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN
Preference of food product is influenced by personal characteristics (age, sex, education, income, and nutrient knowledge), food characteristics (taste, shape, and texture) and also surroundings characteristics (job, number of family, mobility, and season). Pancake has some attributes such as textur...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2016-11-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/2050 |
| _version_ | 1797851428957454336 |
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| author | Sitti Rosipah Burhan Burhan Umi Purwandari |
| author_facet | Sitti Rosipah Burhan Burhan Umi Purwandari |
| author_sort | Sitti Rosipah |
| collection | DOAJ |
| description | Preference of food product is influenced by personal characteristics (age, sex,
education, income, and nutrient knowledge), food characteristics (taste, shape, and texture) and
also surroundings characteristics (job, number of family, mobility, and season). Pancake has
some attributes such as texture, colour, taste, and aroma. These attributes will influence
consumer likes. The aims of this research are to determine the attributes of consumer
preference appraisal and to know the order of consumer preference toward pancake made of
breadfruit flour. The method used in this research is conjoint analysis. Attributes and their
level is determined by asking for some respondents (questionaire) to collect data of consumer
preference of this product. The results (measured by utility value) of this research are: texture
(rather soft) 0,029; colour (golden yellow) 0,112; taste (sweet) 0,021; and aroma (usual) 0,566.
The priority of consumer’s decision making toward pancake made of breadfruit are: aroma
(49,745%), texture (19,925%), colour (19,628%), and taste (10,702%). |
| first_indexed | 2024-04-09T19:17:47Z |
| format | Article |
| id | doaj.art-549b9bc09c534ed792666e53603f7423 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-09T19:17:47Z |
| publishDate | 2016-11-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-549b9bc09c534ed792666e53603f74232023-04-06T01:22:53ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102016-11-0171535810.21107/agrointek.v7i1.20501665PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUNSitti Rosipah0Burhan Burhan1Umi Purwandari2Jurusan Teknologi Industri Pertanian, Universitas Trunojoyo MaduraJurusan Teknologi Industri Pertanian, Universitas Trunojoyo MaduraJurusan Teknologi Industri Pertanian, Universitas Trunojoyo MaduraPreference of food product is influenced by personal characteristics (age, sex, education, income, and nutrient knowledge), food characteristics (taste, shape, and texture) and also surroundings characteristics (job, number of family, mobility, and season). Pancake has some attributes such as texture, colour, taste, and aroma. These attributes will influence consumer likes. The aims of this research are to determine the attributes of consumer preference appraisal and to know the order of consumer preference toward pancake made of breadfruit flour. The method used in this research is conjoint analysis. Attributes and their level is determined by asking for some respondents (questionaire) to collect data of consumer preference of this product. The results (measured by utility value) of this research are: texture (rather soft) 0,029; colour (golden yellow) 0,112; taste (sweet) 0,021; and aroma (usual) 0,566. The priority of consumer’s decision making toward pancake made of breadfruit are: aroma (49,745%), texture (19,925%), colour (19,628%), and taste (10,702%).https://journal.trunojoyo.ac.id/agrointek/article/view/2050consumer preference, attributes, pancake, bradfruit, flour, conjoint method, priority |
| spellingShingle | Sitti Rosipah Burhan Burhan Umi Purwandari PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN Agrointek consumer preference, attributes, pancake, bradfruit, flour, conjoint method, priority |
| title | PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN |
| title_full | PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN |
| title_fullStr | PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN |
| title_full_unstemmed | PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN |
| title_short | PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN |
| title_sort | preferensi konsumen terhadap pancake dari tepung sukun |
| topic | consumer preference, attributes, pancake, bradfruit, flour, conjoint method, priority |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/2050 |
| work_keys_str_mv | AT sittirosipah preferensikonsumenterhadappancakedaritepungsukun AT burhanburhan preferensikonsumenterhadappancakedaritepungsukun AT umipurwandari preferensikonsumenterhadappancakedaritepungsukun |