PREFERENSI KONSUMEN TERHADAP PANCAKE DARI TEPUNG SUKUN
ABSTRACT: 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 hassome attributes such as texture, colour, taste, and aroma. These attributes
will influenceconsumer 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 consumerpreference
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%).
Penulis: Sitti Rosipah, Burhan,
Umi Purwandari
Kode Jurnal: jppertaniandd130538
