Sikap Konsumen terhadap Produk Donat Berbahan Mocaf Sebagai Pengganti Tepung Terigu (Studi Eksperimen pada Konsumen Donat di Universitas Muhammadiyah Yogyakarta)

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...

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Bibliographic Details
Main Authors: Arsy Nur Fadilah, Widodo Widodo, Aris Slamet Widodo
Format: Article
Language:English
Published: Universitas Muhammadiyah Yogyakarta 2016-02-01
Series:Agraris: Journal of Agribusiness and Rural Development Research
Subjects:
mocaf
donut attribute
comparison consumer attitude
Online Access:http://journal.umy.ac.id/index.php/ag/article/view/1125

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