Pamelasari, Yuke (2019) Analisis Preferensi Konsumen Terhadap Sifat Fisik Dan Organoleptik Produk Croissant Di Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Croissant merupakan produk pastry yang jarang ditemui dan diminati sehingga pelaku industri harus mengetahui kebutuhan dan keinginan konsumen terhadap croissant untuk meningkatkan penjualan dan minat konsumen. Tujuan dari penelitian ini adalah untuk mengetahui dan menganalisis perbedaan preferensi konsumen terhadap atribut sensori croissant, mengetahui perbedaan sifat fisik croissant, serta mengetahui tingkat kepuasan dan kedekatan produk croissant yang dijual di Kota Malang. Analisis data fisik dilakukan menggunakan ANOVA GLM dengan uji lanjut Tukey. Analisis data organoleptik dilakukan menggunakan uji Friedman dengan uji lanjut Perbandingan Berganda. Tingkat kepuasan konsumen diukur menggunakan metode IPA dan CSI. Kedekatan produk diukur menggunakan analisis MDS. Preferensi konsumen berpengaruh nyata terhadap atribut warna, aroma, rasa, tekstur dan kenampakan croissant. Terdapat perbedaan yang nyata antar sampel terhadap kekuningan, kecerahan dan hardness croissant. Berdasarkan IPA dan CSI, secara keseluruhan responden menunjukkan hasil cukup puas. Berdasarkan hasil MDS terdapat kedekatan antar beberapa pasangan produk pada seluruh atribut yang diamati.
English Abstract
Croissant is a pastry product that is rarely found and desirable so industry must know the needs and desires of consumers for croissants to increase sales and consumer interest The purpose of this study was to find out and analyze the consumer preference about sensory attributes of croissants, determine differences in physical properties of croissants, knowing the level of satisfaction and similarity of croissant products that sold in Malang according to consumer opinion. The physical data obtained was analyzed using ANOVA GLM followed by Tukey test. The organoleptic data obtained was analyzed using Friedman test followed by multiple comparison test. The level of customer satisfaction was measured using IPA and CSI. The similarity of each product was measured using MDS. Consumer preferences have a significant effect on the attributes of color, aroma, taste, texture and appearance of croissant. There are significant differences between samples of the yellowness, brightness and hardness of croissant. Based on IPA and CSI, overall respondents showed quite satisfied results. Based on the results of MDS there is a closeness between several product pairs on all observed attributes.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/573/052002680 |
| Uncontrolled Keywords: | Croissant, Preferensi Konsumen, Uji Fisik, Uji Organoleptik.-Consumer Preferences, Croissants, Organoleptic Tests, Physical Tests. |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.8 Managemet of marketing > 658.83 Market research > 658.834 Consumer research > 658.834 3 Consumer attitudes, preferences, reactions |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:08 |
| Last Modified: | 10 Aug 2020 07:08 |
| URI: | http://repository.ub.ac.id/id/eprint/180195 |
Actions (login required)
 |
View Item |