UJI PREFERENSI KONSUMEN PADA KARAKTERISTIK ORGANOLEPTIK PRODUK ROTI GANDUM UTUH

Harisa, N. N. A. and Maligan, J. M. and Salsabella, F. (2020) UJI PREFERENSI KONSUMEN PADA KARAKTERISTIK ORGANOLEPTIK PRODUK ROTI GANDUM UTUH. In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.

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Abstract

Competition in the bakery industry that produces whole wheat bread is considered to be quite tight so producers must compete to attract consumers to buy products sold. Therefore, the bakery industry must know the needs and desires of consumers for wheat bread to increase sales and consumer interest. The purpose of this study was to determine the level of satisfaction and proximity of wheat bread products sold in Malang City based on organoleptic and physical attributes. Analysis of the level of consumer satisfaction was measured using the Importance Performance Analysis (IPA) method and the Customer Satisfaction Index (CSI). The proximity of each product is measured using Multidimensional Scaling (MDS) analysis. Based on the Customer Satisfaction Index, respondents showed a level of satisfaction with satisfied results (68%) in the 419 sample and showed quite satisfactory results (6065%) in the sample 137, 246, 382, 521 and 693. Based on the results of Multidimensional Scaling, there is closeness between several product pairs on all observed attributes. Keywords : Customer satisfaction index, importance performance analysis, organoleptic test, physical test, whole wheat bread

Item Type: Conference or Workshop Item (Paper)
Additional Information: ISBN : 978-623-93261-6-6
Subjects: H Social Sciences > HF Commerce > HF5410 Marketing. Distribution of Products
Divisions: Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional
Depositing User: Ananta Prathama
Date Deposited: 11 Feb 2021 05:24
Last Modified: 11 Feb 2021 05:24
URI: http://repository.upnjatim.ac.id/id/eprint/1347

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