Evaluating consumer preferences based on the total antioxidant activity of the Indonesian herbal drink “Bandrek”

Wilianto, Vincentia; Ervina, Ervina

doi:10.1088/1755-1315/1169/1/012090

Cited by 3 publications

(3 citation statements)

References 27 publications

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“…According to Fitriarni et al (2021), mixing spice drinks with fruit would help improve the sensory properties of the drinks to be more accepted by consumers of all ages or for those who do not even like the unpleasant smell of spices. Similarly, Wilianto and Ervina (2023), who evaluated the sensory of bandrek, revealed that panelists tended to like the sample with low intensity of bitter aftertaste. It contributed to consumers' liking because the bitter taste does not overpower the drink's taste and is still covered by other aromatic sensory attributes, such as the sweet taste of sugar.…”

Section: Component 4: Product Sensorymentioning

confidence: 96%

“…The Kansei word bitter had the lowest loading factor of 0.390, indicating a weak factor and must be excluded from component 4 (Rahardjo, 2013). The bitter aftertaste is undesirable and may promote dislike (Wilianto & Ervina, 2023). The bitter aftertaste is closely associated with the ginger aftertaste or hot sensation of spice drinks (Sarkar & Alam, 2018).…”

Section: Component 4: Product Sensorymentioning

confidence: 99%

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Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering

Alfiani,

Ushada,

Ainuri

et al. 2023

AGRARIS

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Local factors and global influences shape consumers’ perceptions through social media. In this regard, spice drinks as an agribusiness product have received increasing attention due to the Covid-19 pandemic. Therefore, understanding consumers’ perceptions is crucial for promoting the development of spice drinks. This study aims to (1) extract consumers’ perceptions of spice drinks based on discussions on social media using sentiment analysis and (2) classify the factors influencing their perceptions using factor analysis. The input dataset was obtained through Twitter data to acquire Kansei words. The results disclosed that Twitter could extract Kansei words and validate consumers’ perceptions of spice drinks as an agribusiness product. The sentiment analysis revealed 78% positive and 13% neutral tweets. Subsequently, an online survey was conducted among 495 respondents aged 18 to 41, distributed through various social media platforms from June to August 2022. The respondents were Generation Z and Millennials, with Generation Z referring to individuals born between 1997 and 2012 and Millennials born between 1981 and 1996. Factor analysis identified four principal components influencing consumers’ perceptions toward spice drinks: positive attitudes were associated with the quick, milky, mixed, healthy, quality, energy, fresh, warm, and safe; benefits were affiliated with the words enjoy, rest, life, smile, and story; quality concerned easy, flavour, and spicy; and sensory dealt with sweet, aroma, and bitter.

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Section: Component 4: Product Sensorymentioning

confidence: 96%

Section: Component 4: Product Sensorymentioning

confidence: 99%

Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering

Alfiani,

Ushada,

Ainuri

et al. 2023

AGRARIS

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“…6, No. 2 (2024) 116-122 120 [22]. These compounds contribute to the flavor profile of the beverage while offering potential therapeutic effects.…”

Section: First Author Et Almentioning

confidence: 99%

Consumer Preferences on Processed Herbs and Spices Products of SMEs in Sukoharjo

Suryaningrum,

Rizki Puspita Dewanti,

Rysca Indreswari

et al. 2024

jidt

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The demand for herbs and spices products in Indonesia has been steadily increasing each year, especially since the pandemic of COVID-19 pandemic. Information from various media about the benefits of herbs and spices for maintaining health and body stamina has encouraged people to consume the products and their derivations forms. The emergence of various processed herbs and spices products requires producers to better understand consumer behavior. This research aims to understand the decision-making process of purchasing and consumer preferences for processed spice and herbal products produced by SMEs (Micro, Small, and Medium Enterprises) in Sukoharjo Regency. The research involved 103 respondents from Sukoharjo Regency who have consumed herbs and spices products made by SMEs during the last three months. Descriptive methods were conducted through direct interviews with consumers using questionnaires, while conjoint analysis was used to determine the attributes most considered by consumers when making a purchase. The research findings show that the characteristics of consumers of processed herbs and spices products in Sukoharjo Regency are generally dominated by females, aged 17 to 25 years, mainly students, with a monthly income of around IDR 2,000,000. There are three main attributes considered when selecting products, namely taste (23,2%), sugar content (19,1%), and serving forms (12,4%), while the brand attribute has the lowest importance value at 9.4%.

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Consumer preference analysis of traditional spices beverages based on sensory responses

Alfiani,

Ushada,

Ainuri

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Traditional spices beverages need to be developed to enhance the existency of local product. It is necessary to analyze consumer preference of spices beverage. Different type of spices product can affect different preference based on sensory responses. The objective of the study was to determine the sensory characterization of traditional spices-beverages products. Five commercial samples were used in this study. Data was collected by sensory testing on the attributes of color, aroma, viscosity, taste, aftertaste, and overall using 37 untrained panelists. Sensory testing was conducted to collect data on attributes such as color, aroma, viscosity, taste, aftertaste, and overall perception, involving 37 untrained panelists. Statistical processing of sensory test data involved the application of a normality test, followed by the Kruskal-Wallis test, due to the non-fulfillment of the normality assumption. The research revealed that there are significant differences in the color, taste, and overall liking among the spiced beverage samples. The formulation of ingredients in spiced beverages indicates that consumers tend to favor spice drinks with a red color and a mild taste, often combined with milk and sugar. These results can be used by local producers as a reference in the manufacture of spices beverages products that are in accordance with consumer preference to developed the new product. However, this study only focus on sensory responses. Therefore, future studies were advised to combined sensory attributes and other responses to understand comprehensively.

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Evaluating consumer preferences based on the total antioxidant activity of the Indonesian herbal drink “Bandrek”

Cited by 3 publications

References 27 publications

Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering

Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering

Consumer Preferences on Processed Herbs and Spices Products of SMEs in Sukoharjo

Consumer preference analysis of traditional spices beverages based on sensory responses

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