ANALISIS PEMETAAN KESUKAAN KONSUMEN PADA PRODUK KERIPIK TEMPE ORIGINAL DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU
Abstract: The purpose of this
research is to know the position of the product and the best original tempe
chips attributes from various kinds of original tempe chips are used, such as
Qtela Tempe Chips, Ayu Bersaudara Tempe Chips, N & R Tempe Chips, Puspa
Malay Tempe Chips, Reza Snack Tempe Chips, Big One Chips, MAK Snack Tempe
Chips, Winda Snack Tempe Chips. It aims to determine the level of consumer
preference to a product. In addition there is still a lack of effort in
developing products towards the manufacturer at this time. This research is
conducted by mapping methods of internal and external preferences with objects
of eight different product types. Sensory analysis used was hedonic and
descriptive test. The results of cluster analysis of hedonic test and the main
component analysis of the descriptive test were then analyzed by using the
preference mapping technique, with the sensory attributes used in tempe chips
products were greasy, oily, savory, bitter, salty, crispy, brittle, thick,
soybean, rancid, From the results of the analysis conducted, the Qtela tempe
chips products, Ayu Bersaudara tempe chips and Winda Snack tempe chips most
favored by the panelists.
Penulis: Wegi Eko Febrianto,
Fajar Restuhadi, Evy Rossi
Kode Jurnal: jppertaniandd170088
