Lifestyle and Consumer Preferences in Choosing Local or Foreign Brands: A Study of Consumer Behavior in Surakarta – Indonesia

Haryanto, Budhi; Febrianto, Awang; Cahyono, Edy

doi:10.9744/jmk.21.1.75-89

Cited by 3 publications

(1 citation statement)

References 31 publications

(151 reference statements)

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“…Komsumsi adalah suatu kegiatan yang bertujuan mengurangi atau menghabiskan daya guna suatu benda, baik berupa barang maupun jasa untuk memenuhi kebutuhan dan kepuasan secara langsung (Sarwono, 2019). Ada lima dimensi gaya hidup yang berhubungan dengan preferensi terhadap merek (Haryanto et al, 2019). Dalam melakukan konsumsi maka prilaku konsumen terutama Muslim harus di dasarkan pada Syariah Islam (P3EI, 2014).…”

Section: Pendahuluanunclassified

Preferensi dan Prilaku Mahasiswa UIN IB Padang Dalam Memilih Makanan Sudah jadi Perspektif Ekonomi Islam

Efendi,

Nashir,

Mardianton

et al. 2023

ACM

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The purpose of this study was to determine preferences and behavior in the view of Islamic economics towards students in choosing ready-to-eat food. This research is a field research (field research) with descriptive method. Data sources are UIN IB Padang students, business actors around the UIN IB Padang campus and the UIN IB Padang Academic community. The techniques used are observation, interviews and documentation. The results of the study are that social factors are factors that greatly influence the decisions of UIN IB Padang students in choosing fast food. This means that the majority of informants were influenced by social factors in choosing ready-to-eat food, as illustrated by the interview results, that informants were influenced by family, neighbors and colleagues who were around the campus and residence (Kos). Personality factors are factors that influence the behavior of UIN IB Padang students in choosing fast food. In general, this personality factor has an influence on students who consume prepared food, compared to other factors. this is because the color, aroma, taste, and texture of food are the main indicators for students in choosing ready-to-eat food. In choosing food for consumption, UIN IB Padang students must pay attention to aspects of Islamic Economics in consuming ready-made food such as the existing principles, namely the principles of justice, cleanliness and the principle of simplicity.

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Section: Pendahuluanunclassified

Preferensi dan Prilaku Mahasiswa UIN IB Padang Dalam Memilih Makanan Sudah jadi Perspektif Ekonomi Islam

Efendi,

Nashir,

Mardianton

et al. 2023

ACM

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Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji

2022

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One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.

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Brand Consciousness and Brand Loyalty

Abdul‐Talib

Japeri

2020

Economic, Educational, and Touristic Development in Asia

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It is often argued that consumers become loyal to a particular brand based on their perception of the brand itself. This study investigates the relationship between brand consciousness and three key variables: perceived quality, emotional value, and brand involvement. It also examines the influence of these three variables on students' brand loyalty to foreign-brand beauty and skin care products. A total of 318 female students from a public university in Malaysia participated in the survey. Using multiple regression analysis, the study found that brand consciousness is positively related to perceived quality and emotional value, but not brand involvement. Perceived quality and emotional value positively influence loyalty toward foreign beauty and skin care products, while brand involvement negatively influences brand loyalty.

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Lifestyle and Consumer Preferences in Choosing Local or Foreign Brands: A Study of Consumer Behavior in Surakarta – Indonesia

Cited by 3 publications

References 31 publications

Preferensi dan Prilaku Mahasiswa UIN IB Padang Dalam Memilih Makanan Sudah jadi Perspektif Ekonomi Islam

Preferensi dan Prilaku Mahasiswa UIN IB Padang Dalam Memilih Makanan Sudah jadi Perspektif Ekonomi Islam

Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji

Brand Consciousness and Brand Loyalty

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