MAYASARI, TRIZA (2024) Analisis Preferensi dan Kepuasan Konsumen Terhadap Atribut Sensori Roti Tawar di Kecamatan Kedungkandang, Kota Malang Dengan Metode Importance Performance Analysis (IPA) dan Customer Satisfaction Index (CSI). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
White bread is a processed food made from wheat flour which is then fermented using yeast (Saccharomyces cerevisiae) and baked in the oven. The increasing availability of white bread on the market has increasingly influenced the variety of consumer preferences. Consumers can choose their favorite products by looking at sensory attributes (color, taste, texture, aroma and appearance). Researchers have conducted a survey and found 18 bakeries that sell original white bread, there are only 6 bakeries that meet the criteria to be used as samples, namely Holland Bakery, Arvirel Bakery, Citra Kendedes Bakery, Palmea Bakery, Muslim Bakery and Dea Bakery. There are real differences between consumer preferences for sensory attributes such as color, aroma, texture, appearance and taste in white bread products in Kedungkandang District, Malang City. Arvirel Bakery has the highest average value on the texture attribute and Citra Kendedes Bakery has the highest average value on the color, aroma, appearance and taste attributes. The results of the analysis based on Importance Performance Analysis (IPA), taste and texture attributes are attributes that are considered very important by respondents. Samples of white bread with a good level of performance according to consumers on texture and taste attributes are the Holland Bakery and Citra Kendedes Bakery samples. The overall level of consumer satisfaction with the six samples of white bread sold in Kedungkandang District, Malang City based on the Customer Satisfaction Index (CSI) shows satisfactory results with a value of 66%. Citra Kendedes Bakery's white bread received the highest Customer Satisfaction Index (CSI) score, namely 72%.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Triza Mayasari | ||||||||||||
| Date Deposited: | 19 Apr 2024 07:48 | ||||||||||||
| Last Modified: | 19 Apr 2024 07:48 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/21836 |
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