Balo, Abhelia Indah Zabrinquds Surya (2024) Analisa Preferensi Konsumen Mahasiswa Universitas Pembangunan Nasional “Veteran” Jawa Timur Terhadap Kualitas Produk Mie Instant Goreng Menggunakan Conjoint Analysis. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Noodles are a source of food that is rich in carbohydrates, so they can be used as an alternative to rice can be used as an alternative food to rice, because of its practicality practical. It is important to know a product that will be purchased and consumed by knowing the category of the product consumed by knowing the category of the product, consumers also consider the quality factor of the product they will buy consumers also consider the quality factor of the product they are going to buy. The purpose of this study is to analyze consumer preferences for the quality of quality of fried instant noodle products with their preference attributes in terms of the main considerations of consumers in buying fried instant noodle products main considerations of consumers in buying fried instant noodle products. This analysis method using several methods, namely the survey method of analyzing the characteristics of respondents, validity test, reliability test, conjoin analysis and ended with the interpretation of the results. The results of the main considerations of consumer preferences for fried instant noodles on students of the National Development University "Veteran" East Java shows that price has the greatest influence with a utility score of 39.241. followed by packaging material with a utility score of 28.183, flavor with a utility score of 21.302, and shape with a utility score of 21.302 utility score of 21.302, and packaging shape with a score of 11.319. This indicates that the price product attribute is the dominant factor influencing making purchasing decisions by consumers. So that the results of this study very relevant and useful for the instant noodle industry related to the preferences of preferences of fried instant noodles consumers, especially in students of the University of National Development "Veteran" University of East Java.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Abhelia Indah Zabrinquds Surya Balo | ||||||||||||
| Date Deposited: | 10 Sep 2024 03:29 | ||||||||||||
| Last Modified: | 10 Sep 2024 03:29 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28772 |
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