ANALISIS PEMETAAN KESUKAAN KONSUMEN PADA PRODUK BOLU KEMOJO DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU
Abstract: The purpose of this
research was to determine the position of the product and the best sponge
kemojo attributes from various kinds of sponge kemojo are used, such sponge
Kemojo Cik Puan, sponge Kemojo Khadizah, sponge Kemojo Mega Rasa, sponge Kemojo
Kembang Sari, sponge Kemojo Insan Sukses, sponge Kemojo Helmi, sponge Kemojo
AL-Mahdi. To determine the level of consumer preference to a product. In
addition there was still a lack of effort in developing products towards the
manufacturer at this time. This research was conducted by mapping methods of
internal and external preferences with objects of eight different product
types. Sensory analysis used were 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 sponge kemojo products taste pandanus,
sweetness, burning, testeful, green color, aroma of eggs, caramel, tenderness
in the mouth, legit, vacancy rate, subtlety of texture. From the results of the
analysis conducted, the productssponge sponge Cik Puan products and sponge
Kembang Sari most favored by the panelists.
Penulis: Rika Afrianto, Fajar
Restuhadi, Yelmira Zalfiatri
Kode Jurnal: jppertaniandd170113
