Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label
This study aims to analyze the considerations of consumers with Pandalungan cultural backgrounds in buying culinary products, especially during the covid-19 pandemic. The pandemic has made people more selective in choosing healthy and affordable culinary products. Halal and eco-friendly labels on an...
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| Format: | Article |
| Language: | English |
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Universitas Ahmad Dahlan
2023-09-01
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| Series: | Jurnal Reksa |
| Subjects: | |
| Online Access: | http://journal2.uad.ac.id/index.php/reksa/article/view/7921 |
| _version_ | 1797226103761272832 |
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| author | Oktaviani Ari Wardhaningrum Kartika Dita Ayu Annafis |
| author_facet | Oktaviani Ari Wardhaningrum Kartika Dita Ayu Annafis |
| author_sort | Oktaviani Ari Wardhaningrum |
| collection | DOAJ |
| description | This study aims to analyze the considerations of consumers with Pandalungan cultural backgrounds in buying culinary products, especially during the covid-19 pandemic. The pandemic has made people more selective in choosing healthy and affordable culinary products. Halal and eco-friendly labels on any products are viewed as a guarantee of good quality. Based on the attribution theory, purchasing decisions are determined by several factors. By conducting a 2x2x2 factorial experiment (price, halal, and eco-friendly label) involving 304 participants from the Pandalungan community, this study found that price and halal label influence Pandalungan consumers in purchasing culinary products, whereas eco-friendly labels have no effect. Thus, this study shows that Pandalungan consumers should increase their awareness about eco-friendly products, not only products with halal labels and low prices. A significant contribution of this study lies in its ability to shed light on the pressing need for heightened eco-consciousness within the Pandalungan consumer base. While Halal certifications and competitive pricing continue to hold sway in their decision-making processes, the study underscores the imperative of expanding their awareness and consideration of eco-friendly products. Such a holistic perspective is not only vital in the context of the Covid-19 pandemic but also resonates with broader sustainability concerns and the evolving landscape of consumer preferences, offering valuable insights for both scholars and practitioners in the field of consumer behavior. |
| first_indexed | 2024-03-11T19:40:44Z |
| format | Article |
| id | doaj.art-9b553181fc46490d9263b410ac47cd28 |
| institution | Directory Open Access Journal |
| issn | 2089-6581 2614-3720 |
| language | English |
| last_indexed | 2024-04-24T14:19:35Z |
| publishDate | 2023-09-01 |
| publisher | Universitas Ahmad Dahlan |
| record_format | Article |
| series | Jurnal Reksa |
| spelling | doaj.art-9b553181fc46490d9263b410ac47cd282024-04-03T07:34:47ZengUniversitas Ahmad DahlanJurnal Reksa2089-65812614-37202023-09-01102687610.12928/jreksa.v10i2.79216975Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly LabelOktaviani Ari Wardhaningrum0Kartika1Dita Ayu Annafis2Universitas JemberUniversitas JemberUniversitas JemberThis study aims to analyze the considerations of consumers with Pandalungan cultural backgrounds in buying culinary products, especially during the covid-19 pandemic. The pandemic has made people more selective in choosing healthy and affordable culinary products. Halal and eco-friendly labels on any products are viewed as a guarantee of good quality. Based on the attribution theory, purchasing decisions are determined by several factors. By conducting a 2x2x2 factorial experiment (price, halal, and eco-friendly label) involving 304 participants from the Pandalungan community, this study found that price and halal label influence Pandalungan consumers in purchasing culinary products, whereas eco-friendly labels have no effect. Thus, this study shows that Pandalungan consumers should increase their awareness about eco-friendly products, not only products with halal labels and low prices. A significant contribution of this study lies in its ability to shed light on the pressing need for heightened eco-consciousness within the Pandalungan consumer base. While Halal certifications and competitive pricing continue to hold sway in their decision-making processes, the study underscores the imperative of expanding their awareness and consideration of eco-friendly products. Such a holistic perspective is not only vital in the context of the Covid-19 pandemic but also resonates with broader sustainability concerns and the evolving landscape of consumer preferences, offering valuable insights for both scholars and practitioners in the field of consumer behavior.http://journal2.uad.ac.id/index.php/reksa/article/view/7921consumer decision makingpurchasing productculinary |
| spellingShingle | Oktaviani Ari Wardhaningrum Kartika Dita Ayu Annafis Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label Jurnal Reksa consumer decision making purchasing product culinary |
| title | Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label |
| title_full | Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label |
| title_fullStr | Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label |
| title_full_unstemmed | Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label |
| title_short | Pandalungan Consumers Decision Making on Purchasing Culinary Product: An Experimental Study on Price, Halal and Eco-Friendly Label |
| title_sort | pandalungan consumers decision making on purchasing culinary product an experimental study on price halal and eco friendly label |
| topic | consumer decision making purchasing product culinary |
| url | http://journal2.uad.ac.id/index.php/reksa/article/view/7921 |
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