The Influence of Attitude, Product, Price, Place, and Promotion on Indonesian Consumers’ Purchase Intention towards Healthy Dessert

Walidayni, Carissa Tibia; Chaldun, Evy Rachmawati

doi:10.5220/0008429502180228

Cited by 2 publications

(2 citation statements)

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“…This results corroborates a previous study reported by Walidayni and Chaldun [35]. Their study involved more than 400 Indonesian consumers and the results concluded that attitude, price, and promotion were the most influential factors of Indonesian consumers, and these factors significantly affected purchase intention [35] while healthiness and nutrition factor come afterwards [36]. This could be the reason why the healthiness aspect of gluten was not consider as important in our study.…”

Section: Consumers' Demographic and Knowledge On Sorghumsupporting

confidence: 92%

“…Most of the consumers had limited knowledge of sorghum and gluten-free since only less than 45% had tasted or bought gluten-free products, and only 27% knew sorghum, respectively. This results corroborates a previous study reported by Walidayni and Chaldun [35]. Their study involved more than 400 Indonesian consumers and the results concluded that attitude, price, and promotion were the most influential factors of Indonesian consumers, and these factors significantly affected purchase intention [35] while healthiness and nutrition factor come afterwards [36].…”

Section: Consumers' Demographic and Knowledge On Sorghumsupporting

confidence: 91%

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Does consumer knowledge of sorghum impact their liking? Investigating consumers preferences on sorghum biscuits using JAR (Just-About-Right) scale

Ervina

Tenadi

Renata

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum has been widely cultivated around the world. The plant has a high survival rate to be grown in barren land and is reported to be positively correlated with health benefits, in particular for being gluten-free. Recently, sorghum application in food products has increased significantly. This study aims to investigate consumer acceptance of sorghum biscuits and to evaluate whether consumer knowledge related to sorghum will influence their preferences. The preferences of 132 adult consumers were recorded for the different substitutions of sorghum to wheat (0%, 25%, 50%, 75%, and 100% of sorghum substitution). Sensory attributes of sweet and bitter aroma, sweetness, bitterness, texture, and grittiness were recorded using the JAR (Just-About-Right) scale while consumer knowledge regarding sorghum and gluten-free product was recorded using an online questionnaire. The result indicated that consumer knowledge did not influence their liking on sorghum biscuits, and they have limited knowledge concerning sorghum and gluten-free products. The liking was significantly influenced by the sensory attributes of biscuits. Texture quality such as hardness and grittiness showed to significantly reduce liking while sweet aroma, sweetness, and soft texture showed to promote liking. This study could be used as a preliminary study to develop gluten-free products using sorghum.

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Section: Consumers' Demographic and Knowledge On Sorghumsupporting

confidence: 92%