Consumer Preferences for Indonesian Culinary

Abstract

Introductions: Indonesia has many traditional types of food which makes it a preferred culinary tourism destination. The role of food in Indonesian culture is an expressive activity that reaffirms people’s social relations with life, and with trust, the economy, technology, and its various differences. Background Problems: Identify consumer’s preferences on Indonesian culinary, estimate the market share of Indonesian culinary, determine the most preferred culinary, and determine market segmentation of Indonesian culinary. Research Method: The conjoint analysis was used to evaluate and measure customers’ preferences for culinary design attributes included food origin, taste, freshness, price, and serving. Findings: The findings of this study were Indonesian food which most be preferred was in the combination of “salty & crispy, fresh, expensive, serving with waitress”, which most be preferred by consumer in the age between 25 years old and 40 years old, woman, originally from Europe, in the medium income level. Conclusion: Most consumers prefer “fresh food” more than “not fresh food”. With respect to the “price,” consumers prefer the cheapest culinary. The market share of Indonesian food viewed consumers who placed it as their most preferred was 28.85%, occupied at the second rank subsequently to western food.

What’s for lunch? Eliciting preferences for food on university campus: discrete choice experiment protocol

“…variety of meal options), environment in which meals are consumed (e.g. whether food is served by waiters or self-serviced), or the social element of eating were not included in our DCE, even though such attributes have been found to be important drivers of meal choice in previous preference-based studies [24,25]. Speci c focus on meal attributes will enable us to examine and compare preferences for those attributes that are universally applicable to meals regardless of the country and university context.…”

Analysis of online lectures based on student perspectives during the pandemic.

“…The research was carried out in existing study programs within the Faculty of Teacher Training and Education (FKIP), Syiah Kuala University (USK). The research samples involved in this research are (1) Students in their respective study programs, (2) Lecturers of study programs as online lectures, (3) Head of study programs within the USK FKIP environment, and (4) Chair and members of the Team TPMA in each study program [8]. The number of all respondents who participated in the data source is shown in table 1…”

“…The term online lectures or e-learning or hybrid learning or online lectures has emerged thoroughly at all levels of education in the last 5 years. Although there are various forms of terms that are used, they all have the same meaning, namely face-to-face lectures directly at a place or it can also be said to organize online learning classes to reach a massive and broad target group [1]. Other experts define online lectures as a lecture system that utilizes internet access as a learning medium that is designed and displayed in the form of lecture modules, video recordings, audio or writing by the academy/university [2].…”

Creative Fusion: Dim Sum Variation for Vegetarians Using White Tofu with Carrots, Bamboo Sprouts, and Mushroom Substitute

“…Research from Ernawati & Prakoso (2020) states that food with a crispy, salty taste and fresh food is customer preferred in Indonesian food, as is food at a low price. Verbeke et al (2015) state that there is consumer skepticism toward most vegetarian foods derived from cultured meat; this represents a niche opportunity for manufacturing plant-based mock meats as food.…”