Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School
Keywords:
Sorghum products, Food attributes, High school students, Consumer preference, Consumer product attributes
Abstract
Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research objectives. Collecting data using observation, interview, and documentation techniques. Sources of data in this study were 105 high school students on sorghum products: "Nasi Bakar and Nasi Bento" The results showed that 1) the parameters of taste, color, appearance, packaging, and nutritional content were important attributes; 2) consumers value the hierarchical importance of various food attributes; 3) attributes of sorghum products: "Nasi Bakar and Nasi Bento" that affect high school students as young consumers; 4) attributes of a product play an important role as a medium to convey product value to consumers.
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References
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Zhang, A., & Jakku, E. (2021). Australian Consumers’ Preferences for Food Attributes: A Latent Profile Analysis. Foods, 10(1), 56.
Agustina, R., & Fadhil, R. (2021). Organoleptic test using the hedonic and descriptive methods to determine the quality of Pliek U. IOP Conference Series: Earth and Environmental Science, 644(1), 12006.
Campbell, J., Sarkhosh, A., Habibi, F., Gajjar, P., Ismail, A., Tsolova, V., & El-Sharkawy, I. (2021). Evaluation of biochemical juice attributes and color-related traits in muscadine grape population. Foods, 10(5), 1101.
Chavan, U. D., Patil, J. V, & Shinde, M. S. (2009). Nutritional and roti quality of sorghum genotypes. Indonesian Journal of Agricultural Science, 10(2), 80–87.
Christofi, M., Mourtzinos, I., Lazaridou, A., Drogoudi, P., Tsitlakidou, P., Biliaderis, C. G., & Manganaris, G. A. (2021). Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit. Journal of Texture Studies, 52(2), 228–239.
Dabija, A., Ciocan, M. E., Chetrariu, A., & Codina, G. G. (2021). Maize and Sorghum as Raw Materials for Brewing, a Review. Applied Sciences, 11(7), 3139.
Dong, Y., Sharma, C., Mehta, A., & Torrico, D. D. (2021). Application of Augmented Reality in the Sensory Evaluation of Yogurts. Fermentation, 7(3), 147.
Dudinskaya, E. C., Naspetti, S., Arsenos, G., Caramelle-Holtz, E., Latvala, T., Martin-Collado, D., Orsini, S., Ozturk, E., & Zanoli, R. (2021). European consumers’ willingness to pay for red meat labelling attributes. Animals, 11(2), 556.
Ganatsios, V., Nigam, P., Plessas, S., & Terpou, A. (2021). Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes. Beverages, 7(3), 48.
Gratz, M., Sevenich, R., Hoppe, T., Schottroff, F., Vlaskovic, N., Belkova, B., Chytilova, L., Filatova, M., Stupak, M., & Hajslova, J. (2021). Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes. Frontiers in Nutrition, 8, 69.
McClements, D. J., Weiss, J., Kinchla, A. J., Nolden, A. A., & Grossmann, L. (2021). Methods for testing the quality attributes of plant-based foods: Meat-and processed-meat analogs. Foods, 10(2), 260.
Metcalf, D. A., Wiener, K. K. K., & Saliba, A. (2021). Comparing early hemp food consumers to non-hemp food consumers to determine attributes of early adopters of a novel food using the Food Choice Questionnaire (FCQ) and the Food Neophobia Scale (FNS). Future Foods, 3, 100031.
Noerhartati, E., Hernanda, P Y., Mujianto, M., Simamora, D., Widiartin, T., Maslihah, M., Karyanto, N. W. (2020). Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour. Jurnal IOP.
Noerhartati, E, Hernanda, P. Y., Mujianto, M., Simamora, D., Widiartin, T., Maslihah, M., & Karyanto, N. W. (2020). Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour. Journal of Physics: Conference Series, 1469(1), 12132.
Noerhartati, Endang, Karyati, P. D., Soepriyono, S., & Yunarko, B. (2019). Entrepreneurship Sorghum towards Industry 4.0. International Conference on Innovation in Research (ICIIR 2018)–Section: Economics and Management Science.
Satimanon, T., & Weatherspoon, D. D. (2010). Hedonic analysis of sustainable food products. International Food and Agribusiness Management Review, 13(1030-2016–82887), 57–74.
Saunders, C., Guenther, M., Saunders, J., Dalziel, P., & Rutherford, P. (2021). Consumer preferences for attributes in food and beverages in developed and emerging export markets and their impact on the European Union and New Zealand. Australian and New Zealand Journal of European Studies, 8(1).
Schubert, E., Rosenblatt, D., Eliby, D., Kashima, Y., Hogendoorn, H., & Bode, S. (2021). Decoding explicit and implicit representations of health and taste attributes of foods in the human brain. Neuropsychologia, 162, 108045.
Tandon, A., Kaur, P., Bhatt, Y., Mantymaki, M., & Dhir, A. (2021). Why do people purchase from food delivery apps? A consumer value perspective. Journal of Retailing and Consumer Services, 63, 102667.
Wang, S.-T., Tsai, C.-C., Shih, M.-C., & Tsai, M.-L. (2021). Flavor-related applications of chitin and chitosan in foods: Effect of Structure and Properties on the Efficacy. Chitosan for Biomaterials III, 169–202.
Wulandari, E., Sukarminah, E., Lanti, I., & Sufmawati, F. (2017). Organoleptic characteristics of cookies from sorghum composites flour. KnE Life Sciences, 506–517.
Zhang, A., & Jakku, E. (2021). Australian Consumers’ Preferences for Food Attributes: A Latent Profile Analysis. Foods, 10(1), 56.
Published
2022-03-31
Section
Articles
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