Faktor Determinan Preferensi dan Perilaku Konsumsi Teh Hitam dan Hijau

Nugraha, Aditya; Sumarwan, Ujang; Simanjuntak, Megawati

doi:10.17358/jma.14.3.198

Cited by 9 publications

(10 citation statements)

References 8 publications

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“…The industries also produce tea with the taste black tea, green tea, and jasmine tea as their major variants. Nugraha et al (2017) also reported black tea has some excellences attributes, such as taste and aroma. Meriza et al (2016) reported taste as the most important attribute for Indonesia consumers.…”

Section: Classification Of Rtd Tea Beveragesmentioning

confidence: 93%

Study on Sweetener Selection in RTD Tea Beverages

Fadlillah¹,

Ramadhan

Hermanianto

et al. 2020

jtip

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Tea beverages are getting more popular in Indonesian market. Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages. One of the most important ingredient in tea beverages is sugar that provides sweet taste. Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption. This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar. The study was conducted by collecting available RTD tea beverages in modern retail shops. All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed. The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener. Sucrose was used singly (81%) or in combination (17%) with other sweeteners. Most RTD tea beverages (60%) used sucralose in combination with sucrose. Others used steviol glycoside (20%) and fructose (20%). There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie. Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, i.e. by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener.

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Section: Classification Of Rtd Tea Beveragesmentioning

confidence: 93%

Study on Sweetener Selection in RTD Tea Beverages

Fadlillah¹,

Ramadhan

Hermanianto

et al. 2020

jtip

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“…MEA mulai berlaku di negara-negara anggota ASEAN, termasuk negara Indonesia, pada akhir bulan Desember 2015. Masyarakat Ekonomi ASEAN (MEA) menawarkan peluang emas dan manfaat besar bagi perekonomian Indonesia (Nugraha et al, 2017;Nurliza & Dolorosa, 2017). Namun demikian, manfaat dari kerja sama ASEAN dan MEA tidak mungkin diperoleh secara maksimal bilamana Indonesia tidak mengambil langkah-langkah pembenahan di dalam negeri.…”

Section: Pendahuluanunclassified

“…3. Interpretasi hasil (Malhotra et al, 2006;Nugraha et al, 2017;Nurliza & Dolorosa, 2017) menyatakan ada beberapa ketentuan dalam melakukan interpretasi hasil sebagai berikut. Pertama, nilai kepentingan taraf menggambarkan tingkat kepentingan suatu level relatif terhadap level yang lain.…”

Section: Memilih Satu Prosedur Analisis Konjoinunclassified

Perilaku Konsumen dalam Pembelian Duku dan Implikasinya terhadap Pengembangan Buah Unggulan Lokal dalam Menghadapi Masyarakat Ekonomi ASEAN (MEA)

Januarti

Mulyana

Hamzah

2021

Jupe

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Product competitiveness that must be high in the MEA era does not only apply to industrial products, but also to fruit, including duku. The objectives of this study are (1)to explore consumer behavior in the duku fruit purchase decision process in the MEA era and (2)analyze consumer preferences for the fruit attributes so that it can be known what the ideal duku design is according to consumers. To explore consumer behavior used descriptive analysis, while for analyzing consumer preferences towards attributes using conjoined analysis. From the results of the study, consumer behavior through five stages, namely the introduction of needs, information search, alternative evaluation, purchase and post-purchase. From the results of the analysis, the thing that is considered most important in choosing the fruit attributes of duku is taste, seed size, price, fruit size, hardness of flesh, color of flesh, spots on the skin and skin color. Based on the results of consumer preference analysis, it can be concluded that consumers prefer duku which has the characteristics of sweetness, a small size of seeds, the price is less than IDR 8,000, the size of a large, flesh soft, clear color of flesh, spots are small and yellow skin color.

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“…Selain kemasan yang beragam terdapat desain untuk label yang ada pada botol untuk semakin memperindah penampilan kemasan. Sejalan dengan penelitian Nugraha,et al(2017) bahwa desain kemasan yang digunakan dalam teh hijau mendukung variabel pada sikap konsumen.Warna kemasan, jenis kemasan yang digunakan produk bakso ikan dan otak-otak ikan sangat dipertimbangkan oleh konsumen (Aiman et al, 2017).…”

Section: Atribut Produkunclassified

Persepsi Dan Preferensi Konsumen Terhadap Produk Madu Pt Kembang Joyo

Angriva

Sunyigono

2020

agriscience

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Jumlah permintaan produk madu PT Kembang Joyo mengalami peningkatan dari tahun 2017-2018. Kenaikan jumlah permintaan juga diikuti oleh perubahan perilaku konsumen dalam mengkonsumsi madu, sehingga akan membentuk persepsi dan preferensi konsumen yang baru pada produk madu PT Kembang Joyo. Tujuan dari penelitian ini adalah mengetahui persepsi konsumen, dan mengetahui preferensi konsumen terhadap produk madu PT Kembang Joyo. Metode penelitian yang digunakan yaitu analisisdeskriptif menggunakan skala likert dan analisis konjoin. Hasil penelitian menunjukkan bahwa sebagian besar konsumen mempersepsikan bahwa lokasi mengenai ketersedian produk madu PT Kembang Joyo, produk mudah dijumpai, variasi rasa produk madu beragam, bahan dan bentuk kemasan sesuai kebutuhan, kualitas produk bagus, harga produk yang terjangkau, harga produk sesuai dengan kualitas, potongan harga yang diberikan sesuai harapan, promosi yang dilakukan menarik, promosi melalu media online, dan promosi melalu media ofline yang dilakukan PT Kembang Joyo dinilai Setuju oleh konsumen dengan skor penilaianantara 258-350.Kombinasi atribut yang menjadi pilihan konsumen dalam pembelian madu secara berurutan yaitu jenis madu Kaliandra, rasa manis, harga Rp 30.000-80.000, kemasan botol 660ml, dengan urutan tingkat kepentingansecara berurut yaitu atribut kemasan, atribut jenis, atribut rasa , dan atribut harga.

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Faktor Determinan Preferensi dan Perilaku Konsumsi Teh Hitam dan Hijau

Cited by 9 publications

References 8 publications

Study on Sweetener Selection in RTD Tea Beverages

Study on Sweetener Selection in RTD Tea Beverages

Perilaku Konsumen dalam Pembelian Duku dan Implikasinya terhadap Pengembangan Buah Unggulan Lokal dalam Menghadapi Masyarakat Ekonomi ASEAN (MEA)

Persepsi Dan Preferensi Konsumen Terhadap Produk Madu Pt Kembang Joyo

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