Fairuz Ridho, Muntaz (2023) PREFERENSI KONSUMEN TERHADAP KEPUTUSAN PEMBELIAN RABEG DI RUMAH MAKAN RABEG KHAS SERANG H. NASWI, KOTA SERANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
This research aims to determine Consumer Preferences Toward Rabeg at Rabeg H. Nashwi Serang Restaurant, Serang City. The basic method in this research is a descriptive method, and its implementation is a survey technique. The research sample consists of 40 individuals selected through accidental sampling method. The attributes used are taste, price, texture, and size of rabeg. The analysis employed includes chi-square analysis and Fishbein multi-attribute analysis. The chi-square analysis results indicate that all rabeg variables significantly differ at a 95% confidence level. Rabeg attributes influence consumer preferences at Rabeg H. Nashwi Restaurant. The research findings reveal that the preferred rabeg at Rabeg H. Nashwi Serang Restaurant, Serang City, is characterized by mature and odorless rabeg taste (90%), affordable or cheap rabeg price (75%), elastic texture (neither too hard nor too soft) (97.5%), and medium size (87.5%). Based on Fishbein analysis, it is known that the attribute most considered by consumers in the rabeg purchasing decision is the taste attribute. The sequence of attributes considered the most to the least is rabeg taste (18.15), texture (18.06), price (17.63), and size (17.13).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Penelitian ini bertujuan untuk mengetahui Preferensi Konsumen Terhadap Rabeg di Rabeg H. Rumah Nashwi Serang Kota Serang. Metode dasar dalam penelitian ini adalah metode deskriptif, dan pelaksanaannya adalah teknik survei. Penelitian Sampel berjumlah 40 orang yang dipilih melalui metode Accidental Sampling. Itu Atribut yang digunakan adalah rasa, harga, tekstur, dan ukuran rabeg. Analisis yang digunakan termasuk analisis chi-kuadrat dan analisis multi-atribut Fishbein. Chi-kuadrat Hasil analisis menunjukkan bahwa seluruh variabel rabeg berbeda nyata pada tingkat 95%. Tingkat kepercayaan diri. Atribut Rabeg mempengaruhi preferensi konsumen pada Rumah Makan Rabeg H. Nashwi. Hasil penelitian mengungkapkan bahwa rabeg lebih disukai di Rabeg Rumah Makan H. Nashwi Serang Kota Serang bercirikan matang dan tidak berbau rasa rabeg (90%), harga rabeg terjangkau atau murah (75%), tekstur elastis (tidak keduanya). terlalu keras dan tidak terlalu lunak) (97,5%), dan ukuran sedang (87,5%). Berdasarkan Fishbein Berdasarkan analisis, diketahui atribut yang paling banyak dipertimbangkan oleh konsumen dalam rabeg keputusan pembelian adalah atribut rasa. Urutan atribut dianggap yang paling sedikit adalah rasa rabeg (18,15), tekstur (18,06), harga (17,63), dan ukuran. (17.13). | |||||||||
| Uncontrolled Keywords: | Consumer Preferences, Rabeg, Chi Square, Multiattribute Preferensi Konsumen, Rabeg, Chi Square, Multiatribut | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian > 54201-Program Studi Agribisnis 04-Fakultas Pertanian |
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| Depositing User: | Mr Muntaz Muntaz Fairuz Ridho | |||||||||
| Date Deposited: | 11 Jul 2024 10:05 | |||||||||
| Last Modified: | 11 Jul 2024 10:05 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/37569 |
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