STUDI PREFERENSI KONSUMEN TERHADAP KARAKTERISTIK ORGANOLEPTIK PRODUK CROISSANT DI KOTA MALANG

Jaya Mahar Maligan, Yuke Pamelasari

Abstract


ABSTRAK

 

Croissant merupakan salah satu jenis produk pastry yang diminati konsumen sehingga para pelaku industri bakery di Kota Malang harus mengetahui kebutuhan dan keinginan konsumen terhadap croissant untuk meningkatkan minat dan penjualannya. Tujuan dari penelitian ini untuk mengetahui perbedaan persepsi konsumen terhadap atribut organoleptic pada 8 merek croissant yang dijual di Kota Malang. Data uji organoleptik diperoleh dari survey random sampling pada 107 orang responden, kemudian data dianalisis dengan uji nonparametrik Friedman selang kepercayaan 95%, dilanjutkan uji perbandingan berganda. Hasil penelitian menunjukkan bahwa terdapat perbedaan preferensi konsumen tehadap produk croissant berdasarkan pengujian pada karakteristik organoleptik yang meliputi parameter warna, rasa, aroma, tekstur dan kenampakan croissant.

Kata Kunci: Croissant, Preferensi Konsumen, Karakteristik organoleptik.

 

Study of Consumer Preference of Organoleptic Properties of Croissant Products in Malang City


ABSTRACT

 

 Croissants are one of the types of pastry products that are in demand by consumers so the bakery industry players in Malang City must know the needs and desires of consumers for croissants to increase their interest and sales. The purpose of this study was to determine differences in consumer perceptions of organoleptic attributes on 8 brands of croissants sold in Malang City. Organoleptic test data was obtained from random sampling surveys on 107 respondents, then the data were analyzed by Friedman nonparametric test with a confidence interval of 95%, followed by multiple comparison tests. The results showed that there were differences in consumer preferences towards croissant products based on testing on organoleptic characteristics including color parameters, taste, aroma, texture and appearance of croissants.   .

 

Keywords: Consumer Preference, Croissant, Organoleptic properties

 


Keywords


Croissant; Preferensi Konsumen; Karakteristik Organoleptik

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DOI: http://dx.doi.org/10.21776/ub.jpa.2018.006.03.1

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