HERDIANTO, FERLY WIRAWAN (2025) ANALISIS PREFERENSI KONSUMEN TERHADAP ATRIBUT PRODUK SNACK BAR DI KOTA SURABAYA DENGAN MENGGUNAKAN METODE ANALISIS KONJOIN. Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (Cover)
19033010064-cover.pdf Download (4MB) |
|
Text (Bab 1)
19033010064-bab1.pdf Download (198kB) |
|
Text (Bab 2)
19033010064-bab2.pdf Restricted to Registered users only until 14 March 2027. Download (381kB) |
|
Text (Bab 3)
19033010064-bab3.pdf Restricted to Registered users only until 14 March 2027. Download (328kB) |
|
Text (Bab 4)
19033010064-bab4.pdf Restricted to Registered users only until 14 March 2027. Download (414kB) |
|
Text (Bab 5)
19033010064-bab5.pdf Download (236kB) |
|
Text (Daftar Pustaka)
19033010064-daftar pustaka.pdf Download (204kB) |
|
Text (Lampiran)
19033010064-lampiran.pdf Restricted to Registered users only until 14 March 2027. Download (1MB) |
Abstract
This study examines consumer preferences for snack bar attributes in Surabaya using the conjoint analysis method. The research aims to identify key product attributes that influence purchasing decisions and provide recommendations for manufacturers to develop healthier snack bar products. Data were collected through a survey of 100 purposively selected respondents. The study analyzed attributes such as flavor, texture, composition, packaging, weight, and price, evaluating 16 stimulus combinations using a Likert scale. The findings indicate that consumers prefer snack bars with a sweet taste, sticky texture, single-pack packaging, a weight of 25 grams, and a price above Rp10,000. Conjoint analysis reveals that price and taste exert the greatest influence on consumer preferences. These insights offer valuable guidance for snack bar manufacturers in optimizing product development and enhancing market competitiveness.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Ferly Wiirawan Herdianto | ||||||||||||
| Date Deposited: | 14 Mar 2025 07:04 | ||||||||||||
| Last Modified: | 14 Mar 2025 07:04 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35732 |
Actions (login required)
 |
View Item |