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Consumer Perceptions of Sate Bandeng Attributes

Tubagus, Ismail (2019) Consumer Perceptions of Sate Bandeng Attributes. Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019), 1 (2). pp. 1-5. ISSN 2468-5747

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Abstract - One of the potential processed fishes that characterizes Banten souvenirs is sate bandeng. The purpose of this study was to analyze consumer perceptions of various attributes of sate bandeng as a typical gift from Banten Province. The number of respondents taken were 150 people by organoleptic tests on 7 products of sate bandeng SMEs from Serang City, Serang Regency and Cilegon City which were carried out in Serang City. The method used is quantitative descriptive method. Sampling using nonprobability sampling with sampling techniques with accidental sampling. The research method with survey method is by distributing questionnaires to respondents then identifying consumer perceptions of the attributes of sate bandeng through organoleptic tests. The results show that taste, price, aroma, color and packaging have different choices by consumers. The taste, price, and aroma attributes of consumers choose Hasnah's UKM. For the colors of consumers choosing SMEs owned by packaging consumers prefer Aliyah's SMEs. This research can be used as a basis for SMEs in prioritizing what attributes are most preferred by consumers and for consumers can be used as a reference in selecting various sate bandeng products in Banten Province.

Item Type: Article
AuthorTubagus, Ismail197312302001121001
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: 05-Fakultas Ekonomi dan Bisnis > 62201-Program Sarjana Akuntansi
Depositing User: Prof Tubagus Ismail
Date Deposited: 09 Nov 2021 13:54
Last Modified: 09 Nov 2021 13:54

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