Analisis Preferensi Dan Kepuasan Konsumen Terhadap Sifat Fisik Dan Organoleptik Produk Roti Gandum Utuh Di Kota Malang

Salsabella, Firdanita (2019) Analisis Preferensi Dan Kepuasan Konsumen Terhadap Sifat Fisik Dan Organoleptik Produk Roti Gandum Utuh Di Kota Malang. Sarjana thesis, Universitas Brawijaya.

Abstract

Industri bakery yang memproduksi roti gandum utuh di Kota Malang dinilai cukup bersaing, sehingga produsen harus dapat mengetahui kebutuhan dan keinginan konsumen untuk menarik minat konsumen dalam membeli produknya. Tujuan dari penelitian ini untuk mengetahui dan menganalisis perbedaan preferensi konsumen terhadap atribut sensori, sifat fisik, serta tingkat kepuasan dan kedekatan produk roti gandum utuh yang dijual di Kota Malang. Data organoleptik dan fisik dianalisis dengan metode ANOVA GLM dan uji lanjut Tukey serta uji Friedman dengan uji lanjut Perbandingan Berganda. Tingkat kepuasan konsumen dianalisis dengan metode IPA dan CSI. Kedekatan masing-masing produk dianalisis dengan metode MDS. Terdapat perbedaan preferensi konsumen terhadap atribut sensori warna, aroma, rasa, tekstur dan kenampakan produk. Terdapat perbedaan yang nyata antar sampel terhadap tingkat kecerahan, tingkat kekuningan, tingkat kemerahan, dan hardness produk. Berdasarkan IPA dan CSI, responden menunjukkan hasil yang cukup puas pada produk. Berdasarkan hasil MDS terdapat kedekatan atribut antar beberapa pasangan produk.

English Abstract

The bakery industry that produces whole wheat bread in Malang City is considered quite competitive, so producers must be able to know the needs and desires of consumers to attract consumers in buying their products. The purpose of this study was to determine and analyze differences in consumer preferences for sensory attributes, physical properties, and the level of satisfaction and proximity of whole wheat bread products sold in Malang City. Organoleptic and physical data were analyzed by the ANOVA GLM method and Tukey's advanced test and Friedman test followed by multiple comparison test. The level of consumer satisfaction was analyzed by the IPA and CSI methods. The proximity of each product is analyzed by the MDS method. There are differences in consumer preferences for sensory attributes of color, aroma, taste, texture and appearance of the product. There are significant differences between the samples for brightness, yellowness, redness, and product hardness. Based on IPA and CSI, respondents showed results that were quite satisfied with the product. Based on the results of MDS there are close attributes between several product pairs

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/621/052002485
Uncontrolled Keywords: Kepuasan Konsumen, Preferensi Konsumen, Roti Gandum Utuh, Uji Fisik, Uji Organoleptik., Consumer Preference, Consumer Satisfaction, Organoleptic Test, Physical Hardness Test, Whole Wheat Bread.
Subjects: 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.75 Secondary products > 664.752 Bakery goods
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Nur Cholis
Date Deposited: 17 Sep 2020 02:51
Last Modified: 23 Oct 2021 23:37
URI: http://repository.ub.ac.id/id/eprint/181644
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