NOVIANY, NINDA (2022) PREFERENSI KONSUMEN TERHADAP SATE BEBEK PADA RUMAH MAKAN SATE BEBEK H. SYAFE’I CIBEBER, KOTA CILEGON. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

This study aims to determine consumer preferences in Duck Satay at H. Syafe'i Duck Satay Restaurant, Cibeber Cilegon City. The basic method in this research is descriptive method, and its implementation is survey technique. The sample of this study amounted to 40 people who were carried out by the accidental sampling method. The attributes used are the taste, price, texture, and size of the duck satay. The analysis used is chi square analysis and multiattribute attitude analysis of fish. The results of the chi square analysis showed that all fruit variables were significantly different at the 95% confidence level. It is. Satay attributes affect consumer references in H. Syafe'i Duck Satay Restaurant. The results of the study that duck satay which is the preference of consumers in the H. Syafei' Cibeber duck satay restaurant, Cilegon City is duck satay which has a mature and odorless satay taste (95%), the price of duck satay is cheap or affordable (82.5%), chewy texture (not hard & not mushy) (97.5%), and medium-sized (87.5%). Based on fishbein analysis it is known that most attributes considered by consumers in purchasing decisions of satay are flavor attributes. the most attribute sequences considered in the least-considered are satay taste (20.02), texture (18.28), size (17.42), and price (17.02). Keywords: Consumer Preferences, Duck Satay, Chi Square, Multiattribute

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor BUKHARI, AHMAD 197103092005011003 Thesis advisor MEGASARI, RATNA 198708162015042002
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 54201-Program Studi Agribisnis
Depositing User:	Mrs. Ninda Noviany
Date Deposited:	23 Dec 2022 16:41
Last Modified:	23 Dec 2022 16:41
URI:	http://eprints.untirta.ac.id/id/eprint/18463

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