Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta)
<p>The aims of this research were to identify consumer attitude toward all kinds of donut atribute which made from wheat flour and mocaf; and to compare consumer attitude toward all types of subtitution phase of donut. The respondents of this research were 45 respondents which accidentally ta...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Muhammadiyah Yogyakarta
2016-02-01
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| Series: | Agraris: Journal of Agribusiness and Rural Development Research |
| Subjects: | |
| Online Access: | http://journal.umy.ac.id/index.php/ag/article/view/1125 |
| _version_ | 1819202263974936576 |
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| author | Arsy Nur Fadilah Widodo Widodo Aris Slamet Widodo |
| author_facet | Arsy Nur Fadilah Widodo Widodo Aris Slamet Widodo |
| author_sort | Arsy Nur Fadilah |
| collection | DOAJ |
| description | <p>The aims of this research were to identify consumer attitude toward all kinds of donut atribute which made from wheat flour and mocaf; and to compare consumer attitude toward all types of subtitution phase of donut. The respondents of this research were 45 respondents which accidentally taken from the buyers. The method of this research was eksperimental with the object were donut with 30% and 50% mocaf substitution ingredients and without mocaf substitution as a control. The data was gained in March 2015. Fishbein model was used to identify consumer’s attitude toward donut attribute which consist of taste, tekstur, shape, size, colour, and price; whereas Friedman test was used to compare consumers attitude toward donut with all types of substitution. The result of this research were showed that taste attribute and tekstur attribute was more considered in choosing donut product; and there was no significant difference in consumer attitude toward donut with mocaf substitution.</p> |
| first_indexed | 2024-12-23T04:01:15Z |
| format | Article |
| id | doaj.art-6a1d564b7fe5401686a54c2da7095fd7 |
| institution | Directory Open Access Journal |
| issn | 2407-814X 2527-9238 |
| language | English |
| last_indexed | 2024-12-23T04:01:15Z |
| publishDate | 2016-02-01 |
| publisher | Universitas Muhammadiyah Yogyakarta |
| record_format | Article |
| series | Agraris: Journal of Agribusiness and Rural Development Research |
| spelling | doaj.art-6a1d564b7fe5401686a54c2da7095fd72022-12-21T18:00:44ZengUniversitas Muhammadiyah YogyakartaAgraris: Journal of Agribusiness and Rural Development Research2407-814X2527-92382016-02-011214915610.18196/agr.1218953Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta)Arsy Nur Fadilah0Widodo Widodo1Aris Slamet Widodo2Program Studi Agribisnis, Universitas Muhammadiyah YogyakartaProgram Studi Agribisnis, Universitas Muhammadiyah YogyakartaProgram Studi Agribisnis, Universitas Muhammadiyah Yogyakarta<p>The aims of this research were to identify consumer attitude toward all kinds of donut atribute which made from wheat flour and mocaf; and to compare consumer attitude toward all types of subtitution phase of donut. The respondents of this research were 45 respondents which accidentally taken from the buyers. The method of this research was eksperimental with the object were donut with 30% and 50% mocaf substitution ingredients and without mocaf substitution as a control. The data was gained in March 2015. Fishbein model was used to identify consumer’s attitude toward donut attribute which consist of taste, tekstur, shape, size, colour, and price; whereas Friedman test was used to compare consumers attitude toward donut with all types of substitution. The result of this research were showed that taste attribute and tekstur attribute was more considered in choosing donut product; and there was no significant difference in consumer attitude toward donut with mocaf substitution.</p>http://journal.umy.ac.id/index.php/ag/article/view/1125mocafdonut attributecomparison consumer attitude |
| spellingShingle | Arsy Nur Fadilah Widodo Widodo Aris Slamet Widodo Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) Agraris: Journal of Agribusiness and Rural Development Research mocaf donut attribute comparison consumer attitude |
| title | Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) |
| title_full | Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) |
| title_fullStr | Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) |
| title_full_unstemmed | Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) |
| title_short | Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta) |
| title_sort | sikap konsumen terhadap produk donat berbahan mocaf sebagai pengganti tepung terigu studi eksperimen pada konsumen donat di universitas muhammadiyah yogyakarta |
| topic | mocaf donut attribute comparison consumer attitude |
| url | http://journal.umy.ac.id/index.php/ag/article/view/1125 |
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