Level Of Consumer Preference Research Articles

KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK MIE MOSAF (MODIFIED SATOIMO FLOUR) (Colocasia esculenta)

Satoimo rich in Hyaluronic Acid ( HA ) , a substance produced naturally in the body and produce natural collagen . Taro flour relatively smooth and easy to digest useful for the preparation of pastries , cakes , breads and noodles . Noodle is one of the many products that are favored by all the community . Has conducted research aimed to analyze the characteristics of the physical, chemical and organoleptic noodles mosaf ( Colocasia esculenta ) . The treatment is done in this study is a comparison of wheat flour : flour mosaf with variations 450 g : 50 g ; 400 g : 100 g ; 350 g : 150 g ; 300 g : 200 g ; and 250 g : 250 g . The analysis in this study includes the analysis of the fiber content , elasticity and organoleptic ( color, taste, texture dam ) mosaf wet noodle . The results showed that the higher concentration mosaf flour is added , then the noodles fiber content becomes higher but getting lower elasticity , whereas the level of consumer preferences of the parameters of color, flavor and texture of getting down , the tolerance level of the composition of wheat flour : 400 g flour mosaf : 100 g .Keywords : noodles , satoimo , mosaf

PENGARUH WAKTU FERMENTASI TEMPOYAK TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK

Tempoyak a fermented food from durian fruit with a sour taste. Tempoyak made with the addition of salt as much as 1-1.5% into pulp which is then cured for three to seven days at room temperature. This study aims to determine the effect of variations in the level of consumer preferences of the fermentation time in processing tempoyak sauce. The research was conducted three phases, namely fermentation stage tempoyak with treatment fermentation time (3, 5, and 7 days), the processing stage tempoyak sauce, and phase analysis of the level of preference. Results of the analysis conducted on the analysis of the level of preference expressed in tempoyak sauce stated that there was no noticeable difference in tempoyak sauce based parameters tempoyak sauce taste and texture. But there is a noticeable difference in tempoyak sauce based on the parameters of color and flavour tempoyak sauce. From the color parameters, panelists preferred the tempoyak sauce with fermentation time treatment 3 and 5 days. While the parameters of flavour, panellists preferred the tempoyak sauce with fermentation time treatment 5 and 7 days.Keywords: Fermentation, tempoyak, tempoyak sauce

Quality and sensory characteristics of Culatello dry-cured products obtained from the Italian autochthonous pig Suino Nero Lucano and from a modern crossbred pig

The effect of the Suino Nero Lucano (SNL) pig genotype and crossbred genotype (CG) on chemical composition, fatty acid profile, oxidative stability, and sensory characteristics of 30 Culatello samples (15 from SNL and 15 from CG pigs) was investigated. SNL pigs showed a slower growth and therefore were older and lighter at slaughter. Samples from SNL pigs showed significantly (P < 0.001) higher amounts of haem iron, intramuscular fat, and monounsaturated fatty acids than those from CG. The oxidative stability, evaluated by measuring the acid, peroxide and TBARS values, was significantly larger in SNL than in CG Culatello. Moreover, Culatello from SNL pigs showed the highest level of consumer preference in term of overall acceptability (P < 0.05), odour (P < 0.001), taste (P < 0.01), appearance (P < 0.05), and consistency (P < 0.01). The present study confirms that the SNL pig represents a useful resource both for the obtainment of products with high nutritional and sensory value and for promoting the economic development of areas where they are raised.

PREFERENSI KONSUMEN IKAN LAUT SEGAR BENGKULU ATAS BRAND EQUITY SEBAGAI JAMINAN KUALITAS PRODUK

Fisheries products in Bengkulu Province are still not to be classified well, so it may be considered not necessary to develop the discourse of product quality assurance. Regardless, the demands of globalization require each manufacturer to think ahead about the quality of the product "deserves" to be marketed, both in terms of the beneficial, characteristic, and image. Consumers have ample opportunity to get a product that is "inappropriate" according to his preference, one of which is through the use of brand equity as a guarantee of product quality as measured by the consumer response to price and product. The purposes of this study are: (1) to explain the relationship between the beneficial variables, characteristic, and the image of the brand equity variables, and (2) to analyze consumer response to the presence of the brand. From the results of this study also noted that the level of consumer preferences towards brand used by trader fresh fish is high in the city of Bengkulu. Assessment is based on expediency consumer brand presence (beneficial), the specific features that exist on the brand/merchant customer fresh sea fish (characteristic), and the picture attached to the brand (image). Based on the results of the Pearson test is known that the beneficial variables and the use of brand image on fresh fish merchant in the city of Bengkulu has a positive relationship to brand equity inherent in the product. Furthermore, it’s also obtained information that the consumer response to the presence of a brand that is used by trader fresh fish in the city of Bengkulu as a guarantee of quality is very good. Keywords: consumer preferences, marine fish, brand equity, quality assurance

Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.

A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig

The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat and monounsaturated fatty acids were significantly higher in loins of CM than in CG (P < 0.05 and P < 0.01, respectively). Dry-cured loins from CM, which showed the highest intramuscular fat, showed higher scores for redness (P < 0.01), brightness (P < 0.001), marbling level (P < 0.05) and marbling size (P < 0.01), odour intensity (P < 0.05) and cured odour (P < 0.01), hardness (P < 0.001) and some flavour traits such as intensity (P < 0.05), cured flavour (P < 0.05) and after-taste (P < 0.05), and lower scores for sweetness (P < 0.01) and adhesiveness (P < 0.05), than dry-cured CG loins. Dry-cured loin from CM showed the highest level of consumer preference and acceptability.

SECONDARY PACKAGING SELECTION FOR CUBE CHILI WITH AHP METHOD, CONSUMER PREFERENCE LEVEL AND VALUE ADDED

Cube chili has potential to be commercialized. However, packaging of the product has not yet been prepared well for commercialized purpose. Therefore, it’s necessary to do a research about product packaging. This research aims to obtain the best secondary packaging for cube chili, determine the level of consumer preference towards the packaging and get the information about the added value of packaged cube chilli. Selection of the best secondary packaging for cube chili according assessment from 5 experts with Analytical Hierarchy Process (AHP) method, distributing hedonic test questionnaires to 25 customers for the selection of the preferred packaging, analyzed with Kruskal Wallis method and determination of the added value packaging with Hayami method. Secondary packagings that have been used are plastic box polistirene (PS) with thickness of 0.167 mm, folding box carton (FC) with thickness of 0.5 mm and plastic box polistirene (PS) with thickness of 1 mm. Result of this research showed that the best secondary packaging according to expert assessment is PS box 1 mm (0,468). The packaging of cube chili that most preferred by consumers is FC-box 0.5 mm (4,44). The highest added value is owned by the cube chili that packed with PS boxes 0.167 mm (51.89%)

Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype The aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

KAJIAN PREFERENSI KONSUMEN BERAS “IR 64” DAN FAKTOR-FAKTOR YANG MEMPENGARUHI TINGKAT KONSUMSINYA DI KOTA BENGKULU

The objective of this research were ; 1) to know the level of consumer preference toward IR 64 rice and it’s related with the level of IR 64 nice consumption in Bengkulu city; 2) to know the factors the influence the level of IR 64 rice consumption in Bengkulu City. This research conducted in 4 big market in Bengkulu City like pasar Minggu, Panorama market, Baru Koto market, and Pagar Dewa market. Accidental sampling method used to determined the number of sample. The information, that used in this research based on primary and secondary data. Analysis method that used in this research were rank spearman correlation test and multiple regression test. The result of this research shown that most of consumer was in “very like” of preference level. The result of analysis shown that most of consumer was in “agree” of preference level or attribute like taste, smell, color, texture, packaging and easy for getting, price and quality. While, for attribute like proudly and practice most of consumer was in “disagree” of preference level. Multiple regression analysis shown that the factors like income and number of family member influence the consumption of IR 64 rice while the factors like price of IR 64 and price of other variety of rice uninfluenced the consumption of IR 64. Keyword : Rice, IR 64, preference, consumption, rank spearman correlation test and multiple regression.