Level Of Consumer Preference Research Articles

Innovation in Making Pia Cake Skin with the Addition of Purple Sweet Potato (Ipomea Batatas L) in the Village of Kimi, Nabire District

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

The Influence of Noodle Made from a Mixture of Moringa Leaf Powder and Wheat Flour on Consumer Preference Levels

We find many kelor leaves in rural areas that have many benefits when collected and this is much unknown to the community, therefore to better introduce kelor Leaves, researchers try to make kelor Leaves become one of the mixed ingredients in making noodles by making powder after drying kelor leaves first and then grinding it by blending. The use of kelor leaf powder as the main mixture of noodles is carried out as an effort to create healthy noodle variants. So, the study entitled The Effect of Noodles Made from a Mixture of kelor Leaf Powder and Wheat Flour on the Level of Consumer Preferences. The purpose of this research is to determine the effect of kelor leaf powder related to its use in the main mixture of noodle dough on the level of consumer preference judging from taste, aroma, texture, color. This research is an experimental research using hedonic test as a method for panelists to give their assessment with. Data collection techniques through questionnaires. The data analysis method used by researchers in this study is the ftriedman test. From the results of the hypothesis test proposed for aspects of Taste, Aromo and Color using the ftriedman test rejected which means that there is a significant influence on the use of a mixture of kelor leaf powder and wheat as a basic ingredient, only the Texture aspect is accepted which means that the Texture aspect is the same as noodles in general Overall, the results of the hypothesis test proposed proved that there was an influence on the use of a mixture of kelor leaf powder in the basic ingredients of nemun noodles, so that noodles that use a mixture of kelor leaf powder are preferred by consumers

Application of user preference mining algorithms based on data mining and social behavior in brand building

Small and medium-sized enterprises currently suffer from a lack of branding. Therefore, to further promote their active branding, this study proposes a user preference mining algorithm based on data mining and social behavior. Employing this algorithm to study the degree of users’ brand preference can provide data support for enterprises’ brand building. The experimental results showed that the proposed algorithm outperforms previous algorithms in terms of performance, convergence, and accuracy. The area under the curve reached 0.953, indicating highly authentic output results with extremely high realism. In actual simulation experiments, its prediction results for the user’s brand preference index are accurate, with an error of only 0.11, and the algorithm has extremely high ratings among industry insiders. In conclusion, the user-preference mining algorithm based on data mining and social behaviors suggested in this study plays a better role in promoting an enterprise’s brand building. It can help the enterprise know the level of consumer preference for its brand; accordingly, it can determine the shortcomings in, provide effective and accurate data support for, and thereby promote its brand building.

АНАЛИЗ РЫНКА РЫБНОГО СЫРЬЯ г. КЕМЕРОВО

The purpose of the study is to conduct marketing research of the fish products market in order to determine the needs and preferences of residents of Kemerovo, as well as assess the possibilities of using fish products from local producers of appropriate quality. Objectives: to determine the level of consumption of fish products in the city of Kemerovo; to identify the main producers and the structure of the assortment of the consumer market; to consider the sales volumes of fish products on the market of the city of Kemerovo. To study the analysis of the state of the raw fish market in Kemerovo, eight retail outlets were selec¬ted. Statistical reporting data characterizing the state of the fishery market was collected and analyzed. The conducted review of the fish products market makes it possible to determine the level of consumer preferences of Kemerovo residents from the supply position, to identify the main features of the market, problems and potential for further growth. Analysis of the data obtained shows that the raw fish market in Kemerovo is represented by products from both local producers and fish processors from other regions and countries. More than 55 % of the range of fish products comes from foreign producers and fish pro¬ducts from Russian regions. One of the main problems is the low share of local production in the regional market. To achieve positive results in increasing local fish production, state support is required in the form of subsidies and benefits for local producers of fish and fish products. This will stimulate production growth and ensure affordable prices for consumers with high quality products and reduce dependence on imports. Attracting investors to expand and modernize regional fish farming and production, improving product quality, organizing the production of high-quality fish products that meet quality and safety standards – all this will help increase consumer confidence and create loyalty to local brands.

Use of Soy Milk as a Substitution of Cow’s Milk in Coconut (Cococs Nucifera L.) Ice Cream Processing

The purpose of this study was to analyze the effect of soy milk substitution on protein content, melting power and the level of consumer preference for coconut ice cream. This research was conducted experimentally using RAL (completely randomized design), with 5 treatments. The formulation of cow's milk and soy milk consisted of A (100%: 0%), B (75%: 25), C (50%: 50%), D (25%: 75%), E (0%: 100%) in 3 replications. The data obtained were analyzed using the analysis of variance method or ANOVA (Analysis of Variant).

PHYTOCHEMICAL SCREENING AND ANTIOXIDANT ACTIVITY FROM STEEPING HERBAL TEA COMBINATION FIG LEAF (Ficus carica L.) AND SUNGKAI LEAF (Paronema canesescens Jack)

Herbal tea is made from a mixture or single form of leaf, seeds, or roots of various types of plants that have properties in help treatment. The combination of Ficus carica (fig) leaf and Peronema canescens Jack (sungkai) leaf is one of the innovative ingredients that can be used in herbal teas. This study aims to determine the antioxidant and hedonic activity of herbal tea steeping a combination of fig leaf, sungkai leaf, and their combinations with various weight variations, namely (70:30), (50:50), (30:70). Antioxidant activity was tested using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, then analyzed using a UV-Visible Spectrophotometer. To find out the level of consumer preference for herbal tea brewing, a hedonic test was carried out. From the antioxidant activity test, the IC50 values of fig leaf, sungkai leaf, and the combination were 25.4885, 30.7039, 18.0717, 21.0907, and 25.0547 µg/mL respectively. Hedonic tests were performed on panelists and analyzed using the Friedman test results obtained p-value>0.05. It can be concluded that all formulas have very strong antioxidant activity, and there is no significant effect between the 5 formulas on the color, smell, and taste of the brew.

Optimal design and experimental validation of emulsified cosmetic products: A multiscale approach

There is an increasing demand for sustainable and cost-effective chemical products, such as eco-friendly emulsified products, contributing to a resource-efficient economy and a reduction in our ecological footprint. This new paradigm challenges the chemical industry due to a lack of accurate predictive models and understanding of emulsified systems. This study presents an optimization strategy to design cosmetic emulsions through a multiscale approach, which represents an opportunity to boost and improve the design of these products. The study employs a model-based design approach considering operating conditions, product formulation, economic performance, consumer preference, and the emulsions properties at different scales. At the macroscopic scale, rheological and textural properties are considered and coupled with a Population Balance Model, which estimates the drop size distribution (i.e., microscopic scale). The optimal emulsion formulation is established for consumer preference and product profit maximization scenarios. According to the economic model, a higher level of consumer preference is expected to lead to increased product sales. However, the results also indicate that consumer preference maximization may not necessarily correlate with higher profits. Thus, the profit maximization scenario offers a better balance between consumer preference and economic performance. Also, experimental validation was performed for the product properties and operating conditions.

Production of high-antioxidant yoghurt using phycocyanin from microalgae Spirulina sp

Yoghurt is a functional food product widely used to improve the digestive system in the body. Yoghurt fermentation usually uses lactic acid bacteria from the Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus casei. Phycocyanin has been used as a natural dye for food, cosmetics, and medicine. Phycocyanin is a complex protein that can be an anticancer, antioxidant, and immunity booster. In this study, the effect of the number of additions of phycocyanin, storage time, and time of addition of phycocyanin to the antioxidant activity, protein, and organoleptic properties of the yoghurt produced. In this study, cow milk was pasteurized and fermented to become a yoghurt. Afterwards, phycocyanine was added to the yoghurt before being stored and analyzed. Spectrophotometric analysis was utilized to determine the antioxidant activity and protein content. An organoleptic test using a Likert scale was conducted to determine the product's suitability to consumer tastes. Increased phycocyanin concentrations were added (0, 0.25, 0.5, and 0.75 wt. %), resulting in a decrease in IC50 value of 8855.53, 5843.371, and 4147.548 ppm, which shows an increase in antioxidant activity. At the level of consumer preference in terms of taste, the most preferred is a concentration of 0.5 wt. %, while in terms of colour and aroma, at a concentration of 0.25 wt. %. While the longer the storage time (1, 3, and 5 days), the increase in IC50 value of 2777.111, 5179.547, and 5916.884 ppm, and there was a decrease in protein content in the sample. For the level of consumer preferences in terms of taste and aroma, the most preferred is variable with a storage time of 1 day, and in terms of colour, the most preferred at five days storage. The IC50 value in the variable with the addition of phycocyanin after fermentation is less than the addition after fermentation, which is 5351.865 ± 1606 and 3897.162 ± 1678 ppm. The protein content is higher when adding phycocyanin before fermentation. While yoghurt with the addition phycocyanin before fermentation showed higer consumer preference in terms of taste and aroma. In contrast, the addition of phycocyanin after fermentation is preferred in terms of colour.

Message Characteristics and Students’ Preference of Noodles in Uyo, Akwa Ibom State

In the current competitive business environment, some businesses lose market share because customers do not buy their products or the message they get from their advertisements does not captivate their interest. This study examined how message characteristics affect students' preferences for selected noodles in Uyo. The specific objectives were to ascertain the extent to which the novelty of the advertising message, worthiness of the advertising message courteousness and use of conversational tone in the advertising message influence the preferences. To achieve the objectives of the study, a survey research design was adopted. The researchers utilized primary data through the use of a structured questionnaire. The population of the study was 44,631 students, 200 of them constituted the sample after adopting a purposive and multistage random sampling. The hypotheses were tested with both simple and multiple linear regression analysis. The simple regression analysis was used to test hypotheses one and two, while multiple regression was used to test hypotheses three. The findings revealed that novelty, newsworthiness, courteousness and the use of conversational tone significantly influence the preference for noodles in the study area. The study concluded that message characteristics of a product convey core information about the product and aid the consumer in making an informed decision about the product, as information is an integral part of marketing activity and that message characteristics perform an important role in marketing communications at the point of sales since they are important elements of modern lifestyle and branding process. It was recommended that noodles-producing firms maintain the novelty of the advertising message to enhance their level of consumer preference.

Tingkat Penerimaan Konsumen Terhadap Kaldu Bubuk Penyedap Rasa Berbahan Baku Udang Rebon (Acetes Erythraeus), Limbah Ikan Gabus (Channa Striata), Dan Limbah Udang Windu (Penaeus Monodon)

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

Karakteristik Tingkat Kesukaan Yogurt Bunga Telang (Clitoria ternatea L.) Dengan Penambahan Madu Sebagai Pemanis Alami

This study aims to determine the percentage of butterfly pea flower extract that can produce quality yogurt. In making this yogurt, variations in the extract concentration of 5% and 10% of the butterfly pea flower with a fermentation time of 18 hours, in addition to variations in the addition of honey to the 10% extract and 30 grams of sugar to the 5% extract, and yogurt without giving the butterfly pea extract. The main ingredient used is UHT milk with 200 ml each. Organoleptic testing was carried out to make yogurt in order to find out the level of consumer preference for the exact composition of the butterfly pea flower extract. Samples YBT1 (control), (YBT2 (preferred), YTBT (disliked).

Effect of Essential Oil Types on The Physical Characteristics and Consumer Preference Level of Antiaging Body Lotion that Contain NLC-Coenzyme Q10

Lavender oil and lime oil contain linalool which has a relaxing effect. This oil has potential as a fragrance in antiaging body lotion products containing Coenzyme Q10 (CoQ10) in the Nanostructured Lipid Carriers System (NLC). This study aimed to analyzed the physical characteristics and consumer preference level for anti aging body lotion containing NLC-CoQ10. NLC-CoQ10 was prepared using the High Shear Homogenization method. For F1 (Formula 1), NLC-CoQ10 is mixed with a gel base and lavender oil. For F2 (Formula 2), the type of essential oil added is lime oil. These two forms when compared with F0 (Formula 0 = formula without essential oils). The physical properties observed included organoleptic, pH, homogeneity, spreadability, and viscosity. Organoleptic test and homogeneity were analyzed descriptively. While the pH, spreadability, and viscosity were analyzed using One Way Anova. In the preference level test, the aspect that is assessed is aroma. This test was analyzed statistically using the Univariate method. Based on the physical characteristic test, it is known that the three formulas have the same color, consistency, and homogeneity. The difference between the three formulas lies in their aroma. F0 is unscented; F1 has a lavender scent; F2 has a lime scent. The viscosity of the three formulas is also different but does not affect the spreadability value. Based on the aroma preference level test, it is known that F2 has the highest value. The type of essential oil affects the aroma and level of preference of the panelists. The most preferred formula is a formula containing lime oil.
 Keyword: Anti-aging; Body Lotion; Koenzim Q10; Lavender Oil; Lime Oil

The Influence Of The Use Of Organic Fertilizers On The Yield Of Mentik Wangi Rice in Rice Fields Using the BUSISRI Method

Rice is a food crop that produces staple food for the majority of the Indonesian population, one of which is in Klaten Regency. Almost all areas in Klaten Regency are planted with rice so that it becomes a food barn. However, this did not last long because the population growth rate and demand for black rice during the Covid-19 pandemic increased. In meeting the demand for white rice, especially fragrant mentik, there are still many obstacles, one of the obstacles is the land in Klaten Regency. The high cost of fertilizer, the level of consumer preference for consuming organic rice and the use of organic materials that are often found in society. To overcome this, the BUSISRI system cultivation (Unisri System Cultivation) is carried out using a method using liquid organic fertilizer. The aim of this research is to determine the effect of applying liquid organic fertilizer on mentik rice yields.The research was carried out from March to September 2023 in Dukuh Macanan, Jogosetran Village, Jogosetran Village, Kali Kotes District, Klaten Regency. This research is a type of single factor research with a Complete Randomized Block Design consisting of a single factor and will use 6 treatments and 4 replications. Data were analyzed using the F test at 5% level to determine the effect of treatment on variables. Observations continued with a DMR test at 5% level To compare the average between treatment combinations, the results of treatment with inorganic fertilizer (P1) were obtained for the highest plant height parameter, namely with an average of 58.20 cm. Treatment with inorganic fertilizer (P1) showed that the number of clump seedlings was greater, namely with an average of 13.30 stems, the inorganic fertilizer treatment (P1) showed the highest number of productive panicles with an average of 11.1 panicles, and showed a very significant difference from the treatment using Organic POC UREA (P5) and without treatment (P0) .

Evaluasi Tingkat Kesukaan Terhadap Sifat Organoleptik Susu Kambing Pasteurisasi Yang Diberi Berbagai Tingkat Ekstrak Jambu Biji Merah (Psidium guajava L.)

The aim of this research is to analyze the effect of adding red guava extract on the level of consumer preference for organoleptic properties including color, aroma, viscosity level, taste and taste of pasteurized goat's milk. This research used an experimental method with a Completely Randomized Design (CRD) pattern consisting of 5 treatments and 4 replications. The treatment used was the addition of red guava extract (P0= milk without red guava extract, P1= milk + 3%, P2= milk + 6%, P3= milk + 9% and P4 milk + 12%). The data obtained were analyzed using analysis of variance (ANOVA) and if the results of the anova test showed that there were significant differences, Duncan's further test was carried out. The results of the research showed that the addition of red guava extract to the manufacture of pasteurized goat's milk had an effect on the level of preference for organoleptic characteristics (color, viscosity level, aroma, flavor and taste). The best counter treatment is the addition of 6% red guava extract with the criteria of yellowish white color, pleasant aroma, light viscosity, sweet taste, slightly savory taste and a liking level of slightly like to like. 6% red guava extract produced the best level of favorability.

Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p < 0.05) in the level of consumer preference for color and texture and no significant difference (p > 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.

Profil Sensori Minuman Yuzu (Citrus junos) Komersial

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.

Product line design and introduction strategies for crowdfunding in presence of social learning

Crowdfunding has emerged as a popular and efficient digital financing method. This paper investigates the product line design and introduction strategy of crowdfunding products in the presence of social learning when consumers are uncertain about their quality preferences and are allowed to return products. The results reveal that the consumer preference level and the preference level gap between high- and low-type consumers impact the optimal introduction strategy. Specifically, under the high-quality products’ first sequential introduction strategy, the optimal quality and pricing decision of low-quality products are similar to the results of classical product line design in that the gap between optimal prices for the product line increases with the consumers’ high- and low-quality preference levels and the proportion of high-quality preference consumers in the high-segment market. However, when introducing low-quality products first, the quality gap for the product line decreases in low-quality preference levels. Besides, the introduction strategy for menu crowdfunding products mainly depends on consumers’ quality preference levels and the gap between high- and low-quality preference levels. Finally, social learning can greatly alleviate consumers’ uncertainty about product preferences, reduce return rates, and bring greater profits to creators. It has a significant positive effect on creators than without social learning. The findings of this paper have essential implications for crowdfunding product design and introduction strategy in the presence of social learning and consumer uncertainty.

Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik

Sago crackers are a local food agroindustry product that is being developed into food made from sago to support food diversification programs. This study aims to describe sago crackers' processing and test consumer preferences for sago crackers to develop the sago agroindustry. Respondents used by student consumers and the general public were 20 consumers using the five senses in the form of taste, aroma, texture, color, and packaging. The consumer's preference level test was conducted through an organoleptic approach test. The analytical technique used is descriptive quantitative using a Likert scale. The test results showed that the assessment of sago cracker products with the highest taste attribute was 45% (like), the highest texture rating was 56% (like), the highest aroma rating was 46% (like), and the highest color rating was 45% (neutral). Meanwhile, the highest packaging attribute assessment was 60% (do not like). Thus, consumer preferences for the attributes of crackers are, on average good, except for the packaging attributes, which are not good, so the packaging attributes need to be improved.

A remanufacturing supply chain network with differentiated new and remanufactured products considering consumer preference, production capacity constraint and government regulation.

Remanufacturing is a sustainable product reutilization strategy to realize responsible consumption and production. However, remanufacturing practice can be subject to deficient consumer perception, production capacity constraint, uncertain demand and government intervention. This paper considers outsourced remanufacturing mode to establish and investigate a remanufacturing supply chain (RSC) network consisting of multiple manufacturers, retailers and remanufacturers. Optimality conditions with RSC network members are derived utilizing variation inequality. Numerical examples based on data accumulated from a remanufacturing enterprise and questionnaire survey on consumer perception for remanufactured products, are presented to put the proposed model into practice. Influences of product heterogeneity (new and remanufactured products), consumer preference, production capacity constraint, product price competitiveness, market demand fluctuation, and government financial measures on RSC network production and pricing strategies are investigated through numerical analyses. Analytical results indicate that pricing for the remanufactured product would be equivalent to that of the new product when consumers value the remanufactured product at a relatively high level, however an excessive penchant for the remanufactured product is less profitable especially from the perspective of the remanufacturer. In general, an upper-middle level of consumer preference for the remanufactured product is the most favourable scenario. When remanufacturing industry is just emerging, a high tax will be imposed on the manufacturer to accumulate remanufacturing subsidy for the government to achieve its balanced budget. As the remanufacturing industry develops and consumer environmental awareness enhances, it is especially essential for the government to establish a levy-subsidy mechanism to maintain sustainable progress of the industry. Combining main conclusions with the background of Chinese remanufacturing industry, managerial implications are provided from respective perspectives of enterprises' remanufacturing operation, government financial regulation, and consumer awareness enhancement. The analyses and results are especially relevant as a reference for remanufacturing decision-makings as well as government financial regulations, thus enhancing production sustainability as well as environmental benefits.

Consumer Preferences of Ginger, Curcumin, and Cinnamon-Based Instant Herbal Beverages during Covid-19 Pandemic

The demand for functional beverage products has increased during the COVID-19 pandemic. Due to competition in the market, manufacturers need to innovate on product attributes. One of herbal beverages innovation is instant beverages made from ginger, curcumin, and cinnamon. This product also enriched with sugar, lemongrass and others natural ingredients. The new formulation of this beverages encourage the need for study on the level of consumer preferences for products. Thus, this study aimed to analyze the order of attributes of instant herbal beverages based on the level of consumer interest and the combination of attribute levels of the product according to consumer preferences. The results of consumer preferences were known through conjoint analysis of respondents in Yogyakarta Province, Indonesia. In this study, four attributes were used, namely packaging, taste, color, and price. The results showed that the order of attributes based on the importance values according to consumer preferences for the products were price (35.54%), taste (30.03%), color (18.39%), and packaging (16.04%). While the results of the combination of attribute levels that were most preferred by consumers are canned packaging, very strong taste, bright color, and price IDR 75,000.